Bánh Canh Tôm

Ingredients

• •200g tapioca pearls
• •300g large shrimp, peeled and deveined
• •200g pork shoulder, diced
• •8 cups chicken or seafood broth (gluten-free)
• •3 cloves garlic, minced
• •2 tablespoons gluten-free fish sauce
• •1 teaspoon salt
• •1/2 teaspoon white pepper
• •2 tablespoons vegetable oil
• •1 cup coconut milk
• •2 green onions, chopped
• •for garnish fresh cilantro

Directions

1. 1Cook tapioca pearls in boiling water for 15-20 minutes until translucent, stirring occasionally. Drain and set aside.
2. 2Heat oil in a large pot over medium heat. Sauté minced garlic until fragrant, about 1 minute.
3. 3Add diced pork and cook for 5-7 minutes until lightly browned on the outside.
4. 4Pour in broth and bring to a simmer. Cook pork for 10 minutes until cooked through.
5. 5Add shrimp and cook for 3-4 minutes until they turn pink and are cooked through.
6. 6Stir in fish sauce, salt, white pepper, and coconut milk. Simmer for 2 minutes.
7. 7Add the cooked tapioca pearls and stir to combine. Heat through for 2 minutes.
8. 8Divide into bowls, top with green onions and fresh cilantro, and serve hot.

💡 Cook tapioca noodles only until pleasantly chewy; overcooking makes bánh canh noodles overly soft once they sit in the hot broth.

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