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Make the Homemade Bánh Canh NoodlesIn a mixing bowl, combine tapioca starch, rice flour, and salt.Gradually pour in hot water, stirring quickly to form a dough.Add vegetable oil and knead until the dough is smooth. If it’s too dry, add a little more water.Roll out the dough on a floured surface to about ¼-inch thick.Use a sharp knife or pizza cutter to slice into thick noodles.Dust with extra tapioca starch to prevent sticking and set aside.
Prepare the Pork Hock u0026 BrothBring a pot of water to a boil and add the pork hock. Boil for 5-7 minutes, then drain and rinse under cold water.In a clean pot, add chicken stock, water, pork hock, and onion.Bring to a boil, then reduce heat to a gentle simmer.Add fish sauce, sugar, salt, and black pepper.Cover and let simmer for 1.5 hours, skimming off any impurities.
Cook the NoodlesBring a separate pot of water to a rolling boil.Add the fresh bánh canh noodles and cook for 3-5 minutes, until they float.Drain and rinse under cold water to prevent sticking.
Assemble u0026 ServeDivide the noodles into serving bowls.Ladle the hot broth and tender pork hock over the noodles.Top with fried shallots, fresh cilantro, green onions, and black pepper. Serve with lime wedges and chili oil for extra flavor. Enjoy while hot!