Bánh Canh Giò Heo Tôm Recipe
Bánh Canh Giò Heo Tôm
Bánh Canh Giò Heo Tôm is a deeply comforting Vietnamese noodle soup anchored by a shallot-forward broth with layered umami. Pork knuckle bones and chicken stock form the foundation, giving the broth body and clarity while supporting pork shank, pork ribs, squid, and shrimp—sometimes together, sometimes selectively, but always in balance. Onion, carrot, daikon, and jicama are used deliberately, rounding out the soup with structure and a natural sweetness that comes from vegetables rather than sugar.
Thick tapioca–rice noodles define the bowl, offering chew and weight instead of delicacy. As with most Vietnamese soups, the bowl is finished with encroutrement meant for personalization: culantro, scallions, cilantro, mung bean sprouts, and fried shallots add contrast, while black pepper, lime, and bird’s-eye chilies macerated in fish sauce allow each diner to adjust heat and brightness. This is a bowl meant to be savored as its flavors harmoniously blur the lines where land and sea meet without competing.
Ingredients
Instructions
Hi there!
I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.
From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.
These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.
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Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:
GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.
Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.
The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.
Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.