How to make Tapioca Pin Noodles (Bánh Canh Bột Lọc)
Updated: Apr 15
So what is Bánh Canh?
Bánh Canh is a type of Vietnamese noodles. These noodles are similar to the Japanese Udon noodles. The noodles are made with tapioca flour and a bit of rice flour.
The recipe ratio below is for the Bột Lọc, which is a chewier texture noodle. But if you prefer a tender texture, change the ratio of the flour and add more rice flour and adjust the tapioca starch to less. I prefer a chewier noodle, so the ratio is 2 1/4 cup tapioca starch and a 1/4 cup of rice flour. So if you prefer a softer noodle you can do 1 1/4 cup tapioca starch and 1 1/4 cup rice flour.
I made the noodles into a tapered shape like a pin, because I didn’t have thick opening in my potato ricer. The noodles can be made in advance and kept in the fridge for use the next day. I found that even though they were sticky right after making, they didn’t stick together too much after placing in the refrigerator. It could have been the way the noodles were shaped.
These noodles are perfect for slurping. You can use this noodle in whatever soup base you like. Stay tune for the next post on how to make this basic pork broth. It is a good base for a variety of noodle soups. These posts will be the building blocks to making this delicious Vietnamese-style Tapioca Pin Noodles in Crab Soup (Bánh Canh Bột Lọc Cua).
How to make Tapioca Pin Noodles
2 1/4 Cup Tapioca Starch 1/4 Cup Rice Flour 1/2 Teaspoon Salt 3/4 - 1 Cup Boiling Hot-Water 1 Tablespoon Oil
In a large mixing bowl, combine the tapioca starch, rice flour, and salt.
Next, add the boiling hot-water. Start with 3/4 cup and pour into the flour bowl.
Mix together with chopsticks or a dough spatula. If more what is needed, add the remaining 1/4 cup. The dough should come together and be soft, but not overly sticky.
Knead lightly in the bowl for a couple minutes until the dough is smooth and pliable.
Choose your shape of noodle and shape. The oil is used to grease your hands when handling the dough. It helps in the shaping process.
I grab a small pinch of noodles and roll it out between my palms. These form pin shaped noodles. I just drop them into a bowl as I finish one, until all the dough is used.
If you want to press it through a potato ricer or stainless steel cookie press, divide the dough into portions to fit the pressing tool.
If you do not have a potato ricer or a stainless steel cookie press, feel free to roll it out with a rolling pin to the desired thickness, then cut the noodles into strips.
The noodles can be stored in the fridge for a few days or in the freezer for a longer period.
Cook the noodles in the boiling soup or water for 5 minutes, or until the noodles start to float.