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Delicious and Authentic Coconut Shrimp Soup Recipe from the Mekong Delta

Discover the recipe for the fragrant and creamy shrimp soup with coconut milk, packed with the bold flavors of the Mekong Delta right in the following article!

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23 October, 2023

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When it comes to the cuisine of the Mekong Delta, it is impossible not to mention the rich and flavorful dishes such as bánh canh tôm nước cốt dừa. Join us as we explore how to make this delicious and unforgettable dish from the Mekong Delta!

1Ingredients for bánh canh tôm nước cốt dừa

250gr crab
120gr cassava flour
350gr shrimp
300ml coconut milk
700ml concentrated coconut water
2 shallots
Seasonings: sugar, salt, monosodium glutamate, granulated bouillon, dried onion, pepper, cashew oil
Utensils: pestle and mortar, rolling pin,…

Ingredients for bánh canh tôm nước cốt dừa

Handy Tip: You can replace concentrated coconut water with canned coconut milk as they have equivalent sweetness.

2How to make bánh canh tôm nước cốt dừa

Step 1 Prepare the ingredients

Crab: Wash and peel the crab, remove the black part on the back. After cleaning the crab, pound it and cut it into 3 equal pieces. Wash and chop the green onions. Wash and chop the cilantro. Peel and thinly slice the shallots.

Prepare the ingredients

Step 2 Marinate the shrimp

In a bowl, mix the prepared crab with ½ tablespoon of sugar, ¼ teaspoon of MSG, ½ teaspoon of chicken seasoning powder, ½ teaspoon of pepper and let the crab absorb the seasonings.

Marinate the shrimp

Step 3 Prepare the dough

In a bowl, mix 250g of rice flour and 120g of cassava flour together. Prepare 370ml of boiling water and pour it into the flour mixture. Stir and knead the mixture until it becomes smooth and even using a pestle and mortar. Let the dough rest for 10 – 15 minutes with a food wrap.

Prepare the dough

Step 4 Stir-fry the shrimp

Heat a pan, add cashew oil and sauté the shallots until fragrant. When the shallots turn golden, add the shrimp and stir-fry until the shrimp are firm. Add 4 cups of concentrated coconut water and continue stir-frying until the water boils. Turn off the heat.

Stir-fry the shrimp

Step 5 Make the bánh canh strands

Sprinkle cassava flour on a working surface and take small portions of the dough to make thin and even bánh canh strands. Use a rolling pin to roll out the dough and cut it into small and even strands to your liking. Repeat the process until all the dough is used.

Make the bánh canh strands

Step 6 Cook the bánh canh

In a pot, add the remaining concentrated coconut water and 800ml of filtered water, and cook over high heat. When the water boils, add the bánh canh strands and gently stir to prevent them from sticking. Cook until the water boils again, then reduce the heat to medium and add the shrimp to the pot. Add 200ml of water to the pot and cook over medium heat until the water boils again.

When the water boils again, add ½ tablespoon of granulated bouillon, ½ tablespoon of fish sauce and cook for 7 minutes. Finally, add the thick coconut water and cook until it gently boils. Turn off the heat.

Cook the bánh canh

Step 7 Serve

Add cilantro and green onions to the pot, which will enhance the flavor of the dish. Bánh canh tôm nước cốt dừa has a beautiful light yellow color, soft and silky bánh canh strands, thick and smooth broth, and the sweet taste of shrimp and coconut water, which is sure to delight even the most discerning taste buds.

Serve

3Enjoy

Bánh canh tôm nước cốt dừa has an attractive light yellow color, soft and smooth bánh canh strands, thick and velvety broth with a mild coconut flavor. It will surely satisfy even the most discerning palate.

Enjoy

Source: Món Ăn Ngon Mỗi Ngày

Above is the recipe for making delicious and authentic bánh canh tôm nước cốt dừa from the Mekong Delta. We hope you successfully make and enjoy this dish with your family and friends!