Banh Canh Heo Hai San – Pork and Seafood Udon Noodle Soup

My excuse for the long period of absence is school….applying for optometry school, but I have been cooking! I have a list of recipes lined up and I wanted to come back with a big bang – seafood udon noodle soup! I use the Japanese word udon because it seems to be the most familiar word for the noodle used. However, its origins are from China as most Asian foods are.

Like most Asian noodle soups, you can throw just about anything in there – there are no rules. I like to cook smart – I cook by what is on sale at the grocery store and try to make the most of it. I will omit or add lots of items to my everyday dishes by whatever is in the kitchen. Traditionally, Banh Canh will have fried tofu along with my other ingredients, which I decided to omit this time. Experiment with tastes and ingredients…you may discover something new!

Banh Canh Heo Hai San – Pork and Seafood Udon Noodle Soup


  • Pork Back Ribs – sectioned
  • Onion – quartered
  • Ginger Root – Sliced in half
  • Salt/Sugar
  • Mushroom Powder
  • Garlic – minced
  • Shrimp – peeled, keeping the shell set aside
  • Crab meat – Bluestar is my favorite brand!
  • Fried Tofu squares (optional)
  • Fish Sauce
  • Banh Canh/Udon Noodles – (usually 1 package serves 4) cooked
  • Green Onions – diced


1. Place pork ribs, onion, ginger and salt/sugar/mushroom powder in water in pressure cooker. Let cook until pressure cooker whistles.

Yummy broth from the pressure cooker

2. Place your empty shrimp shells in a pot and cover them with water.

3. Bring your shrimp shells to boil for about 5 minutes. Scoop out the shells and discard, leaving the flavorful broth.

4. In a pan or small pot, sauté your garlic and shrimp. Add a pinch or 2 of paprika to give it a nice reddish hue. Set aside.

5. When your ribs are done cooking, pour your contents into your shrimp broth. Bring to boil.

6. Add your shrimp and crab meat. The nice  reddish color from the paprika-ed shrimp will transfer to your broth. Taste – add any fish sauce for a more salty flavor, sugar, or mushroom powder for more flavor. Add in any other ingredients you choose (tofu).

7. Portion your noodles in separate bowls and top with green onion.

8. Ladle your soup into bowls when ready to serve. Enjoy!!

Happy Cooking!!


About cookingvivi

Part time eye doctor, occasional world traveler, full time food lover
This entry was posted in Main Dish, Noodles, Seafood and tagged , , , , , , . Bookmark the permalink.

One Response to Banh Canh Heo Hai San – Pork and Seafood Udon Noodle Soup

  1. eileen esposo says:

    Vivian this looks easy to make and looks delicious. I will make this next week. Thanks.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s