Gluten-Free Banh Canh
Delight in the comforting flavors of 'Gluten-Free Banh Canh,' a hearty Vietnamese noodle soup reinvented for dietary inclusivity. This recipe swaps traditional noodles for homemade gluten-free ones crafted from cassava flour and tapioca starch, delivering a chewy and authentic texture that's naturally gluten-free. Simmered chicken thighs infuse the broth with rich, savory depth, while fragrant garlic, onions, and a dash of fish sauce enhance the umami profile. Garnished with fresh cilantro, green onions, bean sprouts, and a squeeze of lime, this wholesome dish offers vibrant and layered flavors that cater to gluten-free diets without compromising on authenticity. Perfect for chilly evenings or when you're craving a satisfying bowl of Vietnamese comfort food, this dish offers a delightful balance of nourishing ingredients and bold flavors that make every sip and bite unforgettable.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups Chicken broth
- 500 grams Chicken thighs
- 200 grams Cassava flour
- 100 grams Tapioca starch
- 1 teaspoon Salt
- 240 milliliters Water
- 2 Garlic clove, minced
- 1 Onion, diced
- 2 tablespoons Fish sauce
- 0.5 teaspoon Black pepper
- 2 tablespoons Green onions, thinly sliced
- 2 tablespoons Fresh cilantro, chopped
- 1 cup Bean sprouts
- 1 Lime, wedged
Instructions
In a large pot, add the chicken broth and bring it to a simmer over medium heat.
Add the chicken thighs, garlic, and diced onion to the broth. Simmer for 30 minutes or until the chicken is fully cooked.
While the broth is simmering, prepare the gluten-free noodles. In a mixing bowl, combine the cassava flour, tapioca starch, and 1 teaspoon of salt. Gradually add water while stirring to form a dough.
Knead the dough until smooth and non-sticky. Roll it out onto a floured surface into a thick sheet, and slice into noodles about 1/4 inch wide.
Once the chicken is cooked, remove it from the pot and let it cool slightly before shredding it into bite-sized pieces.
Return the shredded chicken to the pot and add fish sauce, black pepper, and salt to taste.
Bring the broth back to a boil, and gradually add the sliced gluten-free noodles. Stir gently to prevent sticking.
Cook for about 5-7 minutes or until the noodles are tender.
Ladle the soup into bowls and top with green onions, cilantro, and bean sprouts.
Serve the Banh Canh hot with lime wedges on the side for added freshness.
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 9769 mg | 425% | |
| Total Carbohydrate | 282.5 g | 103% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 25.5 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 404 mg | 31% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3894 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
