Vietnamese Udon noodle soup (Banh Canh Gio Heo)
Gourmet by Kat
Gourmet by Kat
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  • 2-3 lbs for pork neck bones
  • pork
  • 1.5 lbs of pork hocks (use the pre-sliced ones)
  • 1. 5 lbs of pork belly or pork shoulder
  • 1 large white onion
  • 2 small lumps), fish sauce, mushroom seasoning (bot nem)
  • Fried shallots (hanh phi)
  • 1/3 of the fried shallots and a couple teaspoon of the shallot -infused oil into the broth.



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