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prep time
25 min
cook time
3 h 0 min
ready time
3 h 25 min
Keto Banh Canh with Pork and Shrimp
While this soup is lesser known compared to Vietnamese beef pho, Vietnamese Banh 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 banh 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 and shirataki noodles make for a great replacement without all the carbs! While banh canh can be made in different ways, we made ours using pork spare ribs, which are easy to find. The spare ribs 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 for flavor. Once the meat is almost tender, shrimp is added and cooked until just pink. The garnish for this simple soup is where the fun comes in. Bowls are filled with shirataki noodles and drowned in rich pork broth and shrimp. The soup is topped with freshly chopped cilantro, sliced green onion, and fried shallots. The result is a delicious soup that is easy on the tummy and warming for the soul. Be sure to serve the soup with a bowl of fish sauce with chopped Thai chiles to dip the tender meat into.
How to make banh canh
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 relatively high. What is essential 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 relatively low, add some more water to cover the bones. We added fish sauce and sea salt using the method listed in the recipe below, but please taste the soup, adding more according to your taste. If you do not like fish sauce, you can omit it and replace it with sea salt.
Is Vietnamese food Keto?
While most Vietnamese food is not Keto, a lot of recipes can be made into Low-Carb versions like this soup! If recipes call for rice, you can substitute it with cauliflower rice, and noodles can be replaced with shirataki noodles.
Why are the bones cooked and rinsed in the first step?
This step may sound unnecessary, but it is essential to creating a clear soup base. If you skip this step, your soup will be cloudy with brown bits floating in it and can develop an "off" flavor.
To make the ultimate pairing, serve Keto Banh Canh with our Keto Vietnamese Coffee!
Net Carbs
5 g
Fiber
0.3 g
Total Carbs
5.3 g
Protein
44.1 g
Fats
43.8 g
599 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Pork Spare Ribs
3.5 lb
Water
6 qt
White onion
0.5 medium - 2 1/2" diameter
Salt, sea salt
1.25 tsp
Fish sauce (nam pla or nuoc mam)
1 tbsp
Shrimp
1 lb
Shirataki Noodles
32 oz
Cilantro
0.5 cup
Onions Green Spring Or Scallions Raw
4 medium (4-1/8" long)
Fried Shallots
3 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 seeing brown foam collect at the top of the water.Step 2
While the bones are coming to a boil, wash and chop the cilantro. Slice the scallions into thin slices.Step 3
Carefully drain some of the water from the pot of meat. 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 ½ an onion (in a whole piece). This is for flavor only and will be removed before serving. Add the sea salt. Allow the spare ribs to cook for several hours or until the meat is tender and almost falling off the bone. Once the meat is tender, add more water (if necessary) to slightly cover the meat. Bring the soup back to a simmer. Next, add the shrimp and cook until pink. Add in the fish sauce. Taste the soup, adding more fish sauce or sea salt as desired.Step 5
Drain the shirataki noodles and heat them in the microwave until hot, about 1 minute. Doing so will ensure the soup stays hot once the broth is added to 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!
