Trang Bang Tapioca Noodle Soup with Pork and Shrimp

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A signature dish from Trang Bang town in Tay Ninh province, this hearty noodle soup features thick, chewy tapioca noodles in a rich, slightly sweet pork-and-dried-squid broth, topped with tender pork, juicy shrimp, and fresh herbs. The broth's deep umami comes from slow-simmered pork bones and dried squid, while a thread of annatto oil gives the bowl its signature warm golden hue.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 6 gSugar
• 36 gProtein
• 1480 mgSodium
• 720 mgPotassium
• 180 mgCalcium
• 4.2 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the broth

• 1.5 kg pork bones (neck or spine), blanched
• 2 pieces dried squid (about 30 g), rinsed
• 1 large yellow onion, halved and charred
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 2.5 liters water
• 1 tablespoon annatto oil (for color)

For the pork and shrimp

• 400 g pork belly or pork hock, cut into bite-sized pieces
• 300 g medium shrimp, peeled and deveined
• 1 tablespoon shallots, finely minced
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1 tablespoon fish sauce
• 2 tablespoons annatto oil

For the noodles and toppings

• 500 g fresh tapioca noodles (banh canh), or frozen
• 8 quail eggs, hard-boiled and peeled
• 1 cup bean sprouts, rinsed
• 2 green onions, thinly sliced
• 1/2 cup cilantro leaves
• 1/2 cup Thai basil leaves
• 1/4 cup sawtooth coriander (ngo gai)
• 1 lime, cut into wedges
• 2 red Thai chilies, sliced

Directions

1. Make the broth: in a large pot, combine blanched pork bones, dried squid, charred onion, and 2.5 liters of water. Bring to a boil, then reduce heat and simmer gently for 45 minutes, skimming foam as needed. Season with fish sauce, sugar, and salt, then stir in the annatto oil for a warm golden color. Strain and keep the broth hot.
2. While the broth simmers, marinate the pork belly with shallots, sugar, black pepper, and fish sauce for 15 minutes. Heat 2 tablespoons of annatto oil in a skillet over medium heat and sear the pork until lightly caramelized and cooked through, about 6-8 minutes. Set aside.
3. Season the shrimp with a pinch of salt and pepper. In the same skillet, quickly stir-fry the shrimp over high heat for 1-2 minutes until just pink and opaque. Remove from heat.
4. Bring a separate pot of water to a boil and cook the tapioca noodles for 2-3 minutes if fresh, or 4-5 minutes if frozen, until just tender but still chewy. Drain and rinse briefly under warm water to remove excess starch.
5. To assemble, divide the cooked noodles among 4 large bowls. Arrange the pork pieces, shrimp, and halved quail eggs on top. Ladle the hot broth over the noodles, making sure each bowl gets a generous amount of liquid.
6. Garnish each bowl with bean sprouts, green onions, cilantro, Thai basil, and sawtooth coriander. Serve immediately with lime wedges and sliced fresh chilies on the side so each person can adjust the brightness and heat to taste.

Cook’s Notes

• Dried squid is essential for the authentic sweet-savory depth of the broth; do not skip it, but use sparingly so the seafood flavor stays subtle.
• Fresh tapioca noodles cook very quickly and turn mushy if overdone, so test them at the 2-minute mark and drain as soon as they are tender with a slight chew.
• For a richer presentation, brush the pork belly with extra annatto oil before searing to deepen the reddish-orange color on the surface.
• If sawtooth coriander is unavailable, substitute with extra cilantro plus a few mint leaves for a similar herbaceous lift.
• Leftover broth keeps well in the refrigerator for 2 days; reheat and use it as a base for other noodle soups or to cook vegetables.

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