Bánh canh - Vietnamese Thick Noodle Soup Recipe

http://youtu.be/S_sQynTYUhs

How to make banh canh cua & banh canh cha ca
METHOD 1 (Yields: 2-3 bowls)
1 cup rice flour
1 cup tapioca starch
1 cup boiling hot water
½ tsp salt
METHOD 2 (Yields: 2-3 bowls)
1 cup rice flour
1 ½ cup water
1 tbsp vegetable oil
½ tsp salt
1 cup tapioca starch
** You can buy the tool (Potato ricer) here http://amzn.to/Zxtq96

Making coloring oil from annatto seed
Heat ½ cup oil
2tbsp annatto seeds

BROTH - Banh canh cha ca
Ingredients:
1kg pork bones
400g fish cake
1 small onion
spring onion, Vietnamese mint rau ram


BROTH - Banh canh cua
Ingredients: serves 4
500g crab meat
500g crab chunks
200g prawn peeled and deveined
1 kg pork bones to make pork broth (or chicken broth)
spring onion/ Vietnamese mint rau ram.

Full recipe at (Xem cong thuc day du tai) http://www.danangcuisine.com/2012/06/...