Let’s dive right into crafting our Banh Canh. Follow these steps for a culinary adventure.

Start with the aromatic base.

In a large pot, bring the 8 cups of filtered water to a boil.

Add the pork hocks and halved yellow onion.

Season with 1 tablespoon of kosher salt and the sugar.

Reduce the heat and let it simmer for about 1.5 to 2 hours, skimming off any foam that rises to the surface.

While the broth is doing its thing, let’s focus on the shrimp.

In a bowl, lightly season the peeled shrimp with fine salt and granulated sugar.

In a separate pan, add a bit of oil and cook the shrimp until they are turning pink and opaque—about 2-3 minutes. Set aside.

Bring another pot of water to a boil, just for the noodles.

Add the fresh bánh canh noodles to the boiling water.

Cook according to the package instructions, usually about 5-7 minutes, or until they are tender but still create that signature chewiness.

Drain the noodles and rinse with cold water to stop the cooking process.

Now comes the fun part—building your bowl!

In soup bowls, add a portion of the cooked noodles.

Carefully ladle the hot broth over the noodles, ensuring some pork hocks make their way into the bowl.

Top with the cooked shrimp and generous sprinkles of chopped green onions, cilantro, and crispy fried shallots.

Season with a drizzle of fish sauce and a sprinkle of freshly cracked white pepper.

Grab a spoon—or better yet, chopsticks.

Serve hot and enjoy this comforting dish at its finest.

Don't forget to provide lime wedges and chili on the side for those who want to add extra flavor.