Banh Canh Bot Xat (Hand Cut Noodle Soup with Duck), Made with Monk Fruit Sweetener
Vietnamese dishesNoodle SoupsMekong Delta2 hours
What makes this bowl is the hand cut noodle. The strands come out uneven, which is exactly why they hold the broth, and the trade off is a demanding round of kneading.
The dough is kneaded with hot rice porridge: 100g cold cooked rice is simmered with 230g water until it breaks down, then blended smooth and mixed into the rice flour, all purpose flour and tapioca starch. Hot porridge makes the dough far more supple and easier to work. The noodles are parboiled in a separate pot before they go into the broth.
This batch weighs about 7.4kg, at roughly 100 calories per 100g.
Method
Rub 1 tablespoon salt all over the duck, working hardest around the wings, rinse it, drain it and chop it into bite sized pieces, scoring a cross into the gizzard.
Heat 5 tablespoons oil and fry 3 tablespoons spring onion until golden, then add 1 tablespoon minced garlic and turn off the heat as soon as the garlic colors.
Put 5g salt, 9g kOBE Monk Fruit Blend, 5g MSG, 5g seasoning powder, a little pepper, 1 tablespoon of the fried garlic and spring onion and 15g minced shallot in a large bowl, mix in the duck and marinate for 30 minutes.
Bring 4 liters of water to a boil. Fry 15g minced shallot until fragrant, stir fry the duck over high heat until the surface firms up, tip it into the pot, skim the foam, add 200g daikon radish and 100g whole shallots, and simmer gently for 30 minutes.
Cook 100g cold cooked rice with 230g water until it breaks down into porridge, then blend it completely smooth while it is still hot.
Mix 150g rice flour, 25g all purpose flour and 50g tapioca starch, pour in the hot blended porridge and knead well until the dough is smooth and no longer sticky.
Divide the dough into small balls, roll them thin on a board dusted heavily with 50g tapioca starch, then cut them into noodles.
Season the broth with 25g salt, 35g kOBE Monk Fruit Blend, 20g seasoning powder, 10g MSG and 1 tablespoon fish sauce, then add 200g carrot and cook it through.
Parboil the noodles in a separate pot of boiling water, lift them into cold water, then add them to the broth and bring it back to a boil.
Mix the ginger fish sauce: pound 20g ginger, squeeze out about half its juice, then mix it with 2 tablespoons fish sauce, 2 tablespoons kOBE Monk Fruit Blend and 2 tablespoons water, stir until dissolved and add the ginger, minced garlic and chili. Sprinkle ground pepper over each bowl on serving.
Tips
Knead the dough with the porridge while it is still hot for supple noodles and easier work.
Parboiling the noodles in a separate pot keeps the broth clear.
A heavy dusting of tapioca starch during rolling stops the strands from sticking together.
Skim the foam while the pot simmers so the broth stays clear.
Cut the strands to an even thickness, as anything too thin falls apart in the broth.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.