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prep time
25 min
cook time
3 h 0 min
ready time
3 h 25 min
Keto Bánh Canh with Pork and Shrimp
While this soup is lesser known than Vietnamese Beef Phở, Vietnamese Bánh Canh is made using pork bones (either neck or rib) to create a deliciously rich broth that is gelatinous when chilled. Broths like these are great for gut health due to the presence of high amounts of collagen. While Bánh Canh is traditionally not Keto-friendly, we can make it into a Keto Vietnamese recipe by substituting the tapioca noodles with shirataki noodles. Both bouncy in texture, shirataki noodles make for a great replacement without all the carbs! While Bánh Canh can be made in different ways, we made ours using pork spareribs which are easy to find. The spareribs are simmered gently for several hours until very tender and almost falling off the bone. The long cook time is key to making a rich broth using only bones, water, and an onion. Once the meat is almost tender, shrimp is added and cooked until just pink. The garnishment for this simple soup is where the fun comes in. Bowls are filled with shirataki noodles and drowned with rich pork broth and shrimp. The soup is topped with freshly chopped cilantro and sliced green onion, as well as fried shallots. The result is a delicious soup that is easy on the tummy and warm for the soul. Be sure to serve the soup with a bowl of fish sauce to dip the tender meat into. I love to add chopped Thai chiles to my bowl of dipping fish sauce.
How to make Bánh Canh by taste
We made this soup in an 8-quart stockpot and filled it with approximately 6 quarts of water. The amount of water to start is not so impertinent; what is important is adding enough water for the bones to be covered well for a long cook time as the water will evaporate. Once the meat is tender and almost falling off the bone, check the amount of water in the pot. If the water level is quite low, add some more water to cover the bones. We added fish sauce and sea salt using this method, but please taste the soup, adding more according to your taste. If you dislike fish sauce, you can omit it and replace it with sea salt. Many traditional Vietnamese "recipes" are not made using exact amounts, as families like to season the broth according to their family's preferences.
Is Vietnamese food Keto?
While most Vietnamese food is not Keto, many recipes can be made into Low Carb versions like this soup! If recipes call for rice, you can substitute it with cauliflower rice, or noodles can be replaced with shirataki noodles.
Why are the bones cooked and rinsed in the first step?
Doing this step may sound unnecessary, but it is an essential part of creating a clear soup base. If you skip this step, your soup will be cloudy with brown bits floating in it, and it can develop an off flavor.
To make the ultimate pairing, serve Keto Banh Canh with our Keto Vietnamese Coffee!
Net Carbs
1.7 g
Fiber
1.7 g
Total Carbs
3.5 g
Protein
39.9 g
Fats
36.6 g
506 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Pork Spare Ribs
3 lb
Water
6 qt
White onion
0.5 large
Salt, sea salt
1.25 tsp
Fish sauce (nam pla or nuoc mam)
1 tbsp
Shrimp
1 lb
Shirataki Noodle
32 oz
Cilantro
8 tbsp
Scallions
4 medium - 4 1/8" long
Shallots Freeze-dried
6 tbsp
Recipe Steps
steps 6
3 h 25 min
Step 1
Cut the pork spare ribs into individual ribs by taking a sharp knife and cutting them down in between each rib bone. Place the bones into an 8-quart stockpot. Fill the stockpot with cool filtered water. Bring the pot to a boil. You will start to see impurities come to the top of the water (brown foam).Step 2
While the bones are coming up to a boil, wash and chop the cilantro. Slice the scallions into thin slices. Place them in individual bowls. Wrap and place them in the fridge until serving time.Step 3
Being very careful not to splash hot water on yourself, drain some of the water out of the pot with the spare ribs. Remove the bones from the pot and rinse them to rid them of any brown foam. Place them into a clean 8-quart stock pot. You can use a separate stockpot or clean the original pot.Step 4
Next, fill the pot with about 6 quarts of water. Bring the pot to a boil and then bring it down to a gentle simmer. Add in ½ an onion (left in a whole piece). This is for flavor only and will be removed before serving. Add the sea salt to this step. Allow the spareribs to cook for several hours or until the meat is tender and almost falling off the bone (I say almost because you don't want the meat to be so tender it falls to the bottom of the soup. The meat should still be on the bone but very tender). Once the meat is tender, add back some water that was lost due to evaporation. Add enough water to cover the meat slightly. Bring the soup back to a simmer. Next, the shrimp and cook until pink. Add in the fish sauce. Taste the soup, adding more fish sauce or sea salt as desired. Add in the shrimp only a few minutes before serving the soup and cook them until they turn pink.Step 5
Drain the shirataki noodles and heat them in the microwave until hot, about 1 minute. Doing so will ensure the soup will stay hot once the broth is added on top of the noodles. Drain off any additional water from the shirataki noodles after heating. Divide the noodles among the bowls.Step 6
Ladle the broth onto the noodles, adding a rib or two to each bowl and some shrimp. Top the soup with chopped cilantro and freshly sliced scallions. Sprinkle with fried shallots and serve! Serve with a bowl of fish sauce on the side to dip the tender pork meat into. Enjoy!
