Vietnam / Main dishes

Vegetable bánh canh noodle soup

Name: Vegetable bánh canh noodle soup
Prep time: 20 min
Cook time: 25 min
Yield: 2 portions
Cuisine: Vietnam
Ingredients: 250 g fresh thick rice-tapioca noodles; 250 g mushrooms, sliced; 150 g carrot, sliced; 200 g ready-cooked tofu; 800 ml vegetable stock; 1 tbsp soy sauce; 2 spring onions

Vegetable bánh canh noodle soup in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook25 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Simmer carrots in stock for 10 minutes until almost tender.
Add mushrooms and tofu and simmer another 8 minutes.
Prepare thick noodles according to package and divide between bowls.
Season broth with soy sauce, ladle over noodles and top with sliced spring onions.

A little kitchen note

Untested editorial adaptation. Thick udon can substitute but changes the noodle texture and allergens.

Allergen notes

Soy; possible wheat in sauces. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 645 kcal
Protein: 25.5 g
Carbs: 117.6 g
Fat: 7.9 g
Fibre: 6.3 g
Total sugar: 9.0 g
Sodium: 1753 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it