Bánh Canh Giò Heo

Bánh Canh Giò Heo is a comforting Vietnamese soup featuring tender pork leg and a flavorful broth. This low-carb version replaces traditional noodles with a vegetable base, making it a delicious and healthy option.

Ingredients

• Pork leg (Giò heo) - 500 grams
• Shallots - 2 medium, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 inch, sliced
• Chicken broth - 1 liter
• Fish sauce - 2 tablespoons
• Lime juice - 2 tablespoons
• Cilantro - 20 grams, chopped
• Green onions - 2 stalks, chopped
• Zucchini - 1 medium, spiralized
• Mushrooms (shiitake or button) - 100 grams, sliced
• Chili (optional) - 1, sliced

Steps

1. In a large pot, add the pork leg and cover with water. Bring to a boil, then reduce heat and simmer for about 30 minutes.
2. Remove the pork leg, let it cool slightly, and then shred the meat from the bone. Set aside.
3. In the same pot, add a bit of oil and sauté the shallots, garlic, and ginger until fragrant.
4. Pour in the chicken broth and bring to a simmer. Add the fish sauce and lime juice.
5. Add the shredded pork, zucchini noodles, mushrooms, and chili (if using) to the broth. Simmer for another 10-15 minutes until the vegetables are tender.
6. Taste and adjust seasoning if necessary. Remove from heat and stir in the chopped cilantro and green onions.
7. Serve hot, garnished with additional cilantro and lime wedges if desired.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 1 L

Health Benefits

• High in protein which supports muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

Tags