Paleo Banh Canh
Indulge in the comforting warmth of Paleo Banh Canh, a creative, grain-free spin on the beloved Vietnamese noodle soup. This recipe combines tender bone-in chicken thighs, succulent shrimp, and hearty homemade noodles crafted from cassava flour and tapioca starch. Simmered in a fragrant broth infused with coconut aminos, fish sauce, garlic, and ginger, this dish boasts layers of savory, umami-rich flavors. Enhanced with shiitake mushrooms, julienned carrots, and a fresh burst of cilantro, each bowl is a nourishing and aromatic delight. Perfect for paleo enthusiasts or those seeking a gluten-free, wholesome twist on a Vietnamese classic, this Paleo Banh Canh is as satisfying as it is nutritious. Serve with a squeeze of fresh lime for a zesty finishing touch.
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Recipe Information
Ingredients
- 1 pound bone-in chicken thighs
- 0.5 pound large shrimp, peeled and deveined
- 1.5 cups cassava flour
- 0.5 cup tapioca starch
- 0.75 cup warm water
- 3 tablespoons coconut aminos
- 2 tablespoons fish sauce
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 large onion, sliced
- 1 large carrot, julienned
- 3 ounces shiitake mushrooms, sliced
- 0.5 cup cilantro leaves
- 1 lime, cut into wedges
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the Paleo noodles. In a bowl, mix cassava flour and tapioca starch. Gradually pour in warm water while stirring, until a dough forms. Knead the dough until smooth, cover it with a cloth, and set aside for 15 minutes.
Roll the dough into a thin sheet using a rolling pin. Cut the dough into thick noodles resembling the traditional Banh Canh style. Set aside.
In a large pot, add chicken thighs, making sure they are covered with water. Bring to a boil, then reduce the heat to a simmer. Skim any foam that surfaces from the top of the broth.
Add garlic, ginger, sliced onion, coconut aminos, fish sauce, sea salt, and black pepper to the broth. Let it simmer for 30 minutes, allowing the chicken flavors to permeate the soup.
After 30 minutes, remove the chicken thighs. Allow them to cool slightly, then shred the meat, discarding the bones.
Return the shredded chicken to the pot. Add the sliced shiitake mushrooms and carrot. Continue simmering until they are tender, about 15 minutes.
Add the shrimp to the pot and cook for another 3-5 minutes, or until just cooked through.
Gently add the prepared Paleo noodles into the broth. Let them cook for 3-4 minutes or until they are tender but firm.
Ladle the Banh Canh into bowls, garnishing with fresh cilantro leaves and a lime wedge.
Serve hot and enjoy your Paleo-friendly Banh Canh!
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 742 mg | 16% | |
*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.
