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    Home » Chicken » Vietnamese Chicken Tapioca Noodle Soup (Bánh Canh Gà)

    Published: Sep 8, 2019 · Last Modified: Jul 28, 2020 by Jeannette ·

    Vietnamese Chicken Tapioca Noodle Soup (Bánh Canh Gà)

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    If I had to choose one dish that would represent my food-inspired childhood, it would be Mum and Grandma’s Vietnamese Chicken Tapioca Noodle Soup, hands down. There’s nothing that brings backs my barely contained excitement the way comfort in a bowl does!

    A bowl of Vietnamese tapioca noodle soup (banh canh) on a wooden table with herbs surrounding the bowl

    Why tapioca noodles ROCK

    Let me tell you why you need that extra chew in your life. Most weekends, you have your ‘everyday’ noodles – egg, rice, wheat, soy…you get the picture. They’re great. 

    But you haven’t lived a noodle-lover’s dream until you’ve tried tapioca noodles in a broth with irresistibly silky chicken.

    I will never appreciate a chewy bite and a hearty slurp more than the way I do with this Vietnamese Chicken Tapioca Noodle. Their textures combined are just pure harmony!

    Bowl of Vietnamese Chicken Tapioca Noodle Soup (Bánh Canh Gà) with chopsticks in it

    Chicken or Pork?

    Bánh canh is typically eaten with pork hok (Bánh Canh Giò Heo) but I grew up with the chicken version, so that’s what I’m going to share with you. When you go to Vietnamese restaurants, there is only ever the pork hok version, which makes this chicken noodle soup recipe EXTRA special!

    I can’t tell you just how thrilled I am to be cooking Vietnamese Chicken Tapioca Noodle Soup because I’ll get to eat it later! 

    Yes, even after more than 20 years of eating this, I STILL love it!

    Tapioca Noodles in a plastic bag
    Unpackaged tapioca noodles

    What is tapioca noodle?

    When you combine rice and tapioca flour together with hot water, you get tapioca noodles, a culinary signature well-loved by Vietnamese people. 

    It’s fairly easy to make at home, but our family like to get it on the day it’s freshly made and delivered to the Asian supermarkets. It saves time and tastes a million bucks. Win-win, I say!

    Just take note that the plastic packaging it comes it may be a little oily. Tapioca noodles love to cling to each other when cooked (which really is part of their noodle-y charm), so they are always lightly oiled before sealed in the bag.

    Chopsticks holding up cooked tapioca noodles

    How do I cook tapioca noodles?

    Vietnamese bánh canh is traditionally served with a mellow stock, velvety chicken and a robust array of garnishes but it’s the noodle that is the bowl’s sole show stopper. This is actually typical of most Asian noodle soups. The technique to prepare it, while superbly simple, is high effective.

    First, we make sure the broth is ready. And by ready, I mean perfectly seasoned and on its way to being served.

    We then boil a small pot of water and dump the noodles in until al dente. You’ll have to try a few noodles to find your al dente, but I can guarantee you it never takes too long. If you’re cooking a larger batch, make sure to run it under cold water.

    Drain and throw the cooked noodles into a serving bowl, add the stock, toppings and garnish. Now you’ve got yourself the best way to end (or start) the day!

    Ingredients for your Bánh Canh Gà

    • Unseasoned chicken and pork stock
    • 1/2 cup dehydrated shrimp
    • 10 chicken drumsticks
    • 2 bags tapioca noodles
    • 1/2 kg duck giblets (optional)
    • 1 box blood jelly (optional. We get it from the Asian butcher)
    • 5 tbsp Squid brand fish sauce (or to taste)
    • 4cm x 2cm x 3cm rock sugar (or to taste)
    • 1/2 tbsp chicken bouillon powder (or to taste)
    • salt (to taste)
    Lemon, lime, spring onions, coriander, fried onions and chilli

    Garnishes

    • finely chopped coriander
    • finely sliced spring onions
    • chopped fresh chilli (optional) 
    • wedges of lemon/lime
    • fried onion 

    You can find out more about these ingredients from our Aromatics & Asian Vegetables page!

    Dehydrated shrimp on a ladel

    How to cook Vietnamese chicken tapioca noodle soup

    Start by getting your chicken and pork stock simmering in a large pot. You’ll need that extra height space for when the drumsticks go in.

    Throw in the dehydrated shrimps.

    Chicken drumsticks in a pot of water

    Wash the chicken drumsticks and bring the broth to a boil. Put the drumsticks in the stock for 20-25 minutes.

    Water running on cooked chicken drumsticks

    Scoop the chicken drumsticks out and run it under cold water to slow down the cooking process. We want a silky chicken, which you won’t get by overcooking it. 

    Chicken drumsticks in a bowl of water
    Chicken drumstick on paper towel

    Transfer the drumsticks into a bowl of cold water for a few minutes, drain then pat them dry. Refrigerate the chicken to keep the meat firm.

    Lightly season the broth with 2 tbsp salt, Squid brand fish sauce, rock sugar and salt to taste.

    You can always leave all the seasoning to the end, but we like to season it throughout for a more developed flavour palette in the soup.

    Cook the blood jelly in a separate small pot. If you don’t eat blood jelly, skip this step.

    Duck giblets in a bowl of water

    Wash and add the duck giblets to the soup. If you don’t eat giblets, you can also give this step a miss.

    Now prepare the garnish: give each aromatic a double wash, drain and finely chop them.

    Quarter the lemons or limes.

    Take the chicken out of the fridge and shred it onto a communal serving dish.

    Tapioca noodles in a colander under running water

    Boil a pot of water and quickly soften the tapioca noodles. It will take no longer than a few minutes because it’s already cooked. 

    We like to use our colander to drain the liquid out.

    Serve the noodles with chicken, blood jelly, giblets and the seasoned broth. Add the fried onions, coriander, spring onions and a squeeze of lemon or lime as the garnish.

    Enjoy this Vietnamese signature dish!

    Vietnamese Chicken Tapioca Noodle Soup (Bánh Canh Gà) in a bowl
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    A bowl of Vietnamese tapioca noodle soup (banh canh) on a wooden table with herbs surrounding the bowl

    Vietnamese Chicken Tapioca Noodle Soup (Bánh Canh Gà)

    I can never pass a homey noodle soup with incredible texture. This is my family's weekend go-to recipe that still gets me excited after nearly 30 years!
    5 from 5 votes
    Print Pin Rate
    Prep Time: 35 minutes
    Cook Time: 4 hours
    Servings: 6
    Author: Jeannette

    Ingredients

    • Unseasoned chicken and pork stock
    • 1/2 cup dehydrated shrimp
    • 10 chicken drumsticks
    • 2 bags tapioca noodles purchased from a local Asian grocery store
    • 1/2 kg duck giblets optional
    • 1 box blood jelly optional. We get it from the Asian butcher
    • 5 tbsp Squid brand fish sauce  or to taste
    • 4cm x 2cm x 3cm rock sugar  or to taste
    • 1/2 tbsp chicken bouillon powder or to taste
    • salt to taste

    Garnishes

    • finely chopped coriander
    • finely sliced spring onions
    • chopped fresh chilli optional
    • wedges of lemon/lime
    • fried onion

    Instructions

    • Get your chicken and pork stock simmering in a large pot. 
    • Throw in the dehydrated shrimps.
    • Wash the chicken drumsticks and bring the broth to a boil. Put the drumsticks in the stock for 20-25 minutes.
    • Scoop the chicken drumsticks out and run it under cold water to slow down the cooking process. 
    • Transfer the drumsticks into a bowl of cold water for a few minutes, drain then pat them dry.
    • Refrigerate the chicken to keep the meat firm.
    • Lightly season the broth with 2 tbsp, Squid brand fish sauce, rock sugar and salt to taste.
    • Cook the blood jelly in a separate small pot. If you don't eat blood jelly, skip this step.
    • Wash and add the duck giblets to the soup. If you don’t eat giblets, you can also give this step a miss.
    • Prepare the garnish: give each aromatic a double wash, drain and finely chop them.
    • Quarter the lemons or limes.
    • Take the chicken out of the fridge and shred it onto a communal serving dish.
    • Boil a pot of water and quickly soften the tapioca noodles. It will take no longer than a few minutes because it’s already cooked. Use a colander to drain the liquid out.
    • Serve the noodles with chicken, blood jelly, giblets and the seasoned broth.
    • Add the fried onions, coriander, spring onions and a squeeze of lemon or lime as the garnish.
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    SHARE YOUR CREATION!

    If you recreated this authentic recipe, I’d love to see it! Tag @wokandkin on Instagram with the hashtag #wokandkin! See you there!

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    Jeannette on Wok & Kin

    Hello, I’m Jeannette!

    I’ll be sharing recipes that will give you front row access to authentic Chinese and Vietnamese cuisines. Find out about how I discovered my love for cooking and who inspired it all here!

     

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    « Vietnamese Chicken Ragu (Ga Ragu)
    How to Cook Blood Jelly »

    Reader Interactions

    Comments

    1. Natalie says

      September 08, 2019 at 5:40 am

      5 stars
      I love soups that make a full meal! Looks so delicious and comforting!

      Reply
      • Jeannette says

        September 10, 2019 at 9:10 am

        Thanks, Natalie! Soups are my weakness!

        Reply
    2. Jacqueline Meldrum says

      September 08, 2019 at 9:21 am

      5 stars
      I’ve never seen those noodles before, I must look out for them. I love all the last minute additions you added too.

      Reply
      • Jeannette says

        September 10, 2019 at 11:43 am

        Thanks, Jacqueline! I hope you get to try this out one day!

        Reply
    3. Ashley @ Sweetpea Lifestyle says

      September 08, 2019 at 11:20 am

      5 stars
      Yum! I love any noodle soups, and yours was just delightful and full of flavor!

      Reply
      • Jeannette says

        September 10, 2019 at 11:42 am

        Thanks, Ashley! Glad you enjoyed it!

        Reply
    4. Adrianne says

      September 08, 2019 at 11:25 am

      5 stars
      This soup is right up my alley!! Noodles and Asian style soup are the best. You totally nailed it!!

      Reply
      • Jeannette says

        September 10, 2019 at 11:42 am

        Asian noodle soups are my weakness! Thanks, Adrianne!

        Reply
    5. Angela says

      September 08, 2019 at 11:33 am

      5 stars
      Absolutely delicious! So full of flavor this soup will definitely be on repeat in my house this winter. Thanks so much for sharing 🙂

      Reply
      • Jeannette says

        September 10, 2019 at 11:41 am

        Thanks, Angela! I hope you enjoy it as much as we do!

        Reply
    6. Abbyja says

      February 06, 2020 at 12:36 pm

      We’re homemaking the 100% tapioca noodle today. I forget the name. I like this noodle for special occasions, and I also like the tapioca with rice too, but the 100% tapioca noodle is the most chewy and fun. I have been making Vietnamese food with my friend’s mom for about 14-15 years now. Vietnamese cuisine is mine and my family’s favorite outside Puerto Rican.

      I have never had bánh canh with chicken either. This sounds delicious; I can’t wait to try.

      Reply
      • Jeannette says

        February 06, 2020 at 8:45 pm

        That sounds incredible! Please let me know how it goes!

        Reply
      • Joan Snoberger says

        August 16, 2021 at 2:16 am

        Could you please send me a recipe for tapioca noodles. I can’t seem to find them at any local store. My granddaughter and I love pho and want to start making pho! Thank you for your help.

        Reply
        • Jeannette says

          August 16, 2021 at 5:32 pm

          Hi, Joan! You can try this recipe for homemade tapioca noodles: https://www.youtube.com/watch?v=ZLMWEz7U6mI. I have a vegetarian pho recipe here if you’re interested: https://www.wokandkin.com/pho-chay-vegetarian-pho/

          Reply
    7. H Lam says

      February 17, 2021 at 8:23 am

      Hi, do you have tapioca noodle you could please share? I like the ones restaurants serve which are more on the softer side.

      Reply
      • Jeannette says

        February 17, 2021 at 8:14 pm

        Hi! Sorry, I don’t have a tapioca noodle recipe! You might be able to find some on YouTube though 😀

        Reply

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