Tài Ký 400g Canh Noodle Flour

Taky cake with canh cake is pressed through a mold to create white, fragrant, soft, chewy strands of canh cake with a characteristic elasticity, smoothness, a delicious dish from the Southern region

Ingredients: Rice flour, potato starch, tapioca starch, wheat starch, salt

Stuffing and molding: 400g of banh canh flour + 480ml of boiling water kneaded together. Add 60ml of cooking oil (4 tablespoons) while kneading until the dough is smooth. Put the dough into the mold and press directly into the pot of boiling water, the cake is cooked when it floats up, remove and rinse clean under the faucet. Drain, stir in a little oil into the banh canh.

Cooking broth: Bones, pork knuckle, onions, carrots, shallots, and seasoning to taste. Serve with fried shallots, cilantro, spring onions, garlic, and lime.

Note: Add 2 tablespoons of cooking oil to the boiling water to prevent the noodles from sticking together