Canh Bóng Thả – Vietnamese Baked Pork Rind Soup
Canh Bóng Thả (Vietnamese Baked Pork Rind Soup) is no longer a widely popular dish in Vietnam today, but it remains a signature dish of Hanoi, deeply tied to the traditions of the Vietnamese people during festive occasions such as Lunar New Year. Let’s explore this dish and learn how to make it!
Table of Contents
What is Vietnamese Baked Pork Rind Soup?
In fact, there isn’t an official English name for this soup. When I first heard its Vietnamese name, “Canh Bóng Bì” or “Canh Bóng Thả,” I didn’t immediately understand what it was either. After doing some research, I figured it out: “Bì”, “Bóng bì” or “Bóng thả” in Vietnamese language refers to pork rind.
To make this dish, the pork rind is thoroughly cleaned until it becomes white, then dried and baked as a whole piece until it puffs up. The result is a lightweight, fluffy texture covered in thousands of tiny bubbles—which is why it’s called “bóng” (meaning “bubbly” in Vietnamese). From a simple pork rind, it transforms into crispy, airy baked pork rind (bóng bì), the key ingredient of this soup.
Ingredients
Main Ingredients:
- 200g (7 oz) pork paste
- 100g (3.5 oz) baked pork rind
- 30g (1 oz) dried shiitake mushrooms
- 1/2 carrot, cut into pieces
- 1/2 broccoli, cut into florets
- 1/2 cauliflower, cut into florets
- Chicken broth or pork bone broth
Optional Ingredients:
- 100g (3.5 oz) snow peas, trimmed
- 30g (1 oz) dried shrimp, soaked and drained
- 3 tbsp gac fruit paste, for color and mild sweetness
For Cleaning the Pork Rind:
- Cooking wine
- Pressed or ground ginger
- Salt
Seasonings:
- Fish sauce, to taste
- Salt, to taste
How to Make Canh Bong Tha
Step 1. Preparing the Baked Pork Rind
- Wash the baked pork rind thoroughly, then soak it in water for 1 hour (if available, use rice washing water to help whiten it). Since the pork rind tends to float, place a heavy object on top to keep it submerged.
- Once the pork rind has absorbed water and softened, rub and wash it with a mixture of cooking wine and pressed/ground ginger to remove any odor.
- Rinse it again with cold water, then cut it into diamond-shaped pieces. Set aside.
Step 2. Preparing the Other Ingredients
- Depending on personal preference and availability, adjust the selection of vegetables to include winter and spring vegetables such as carrots, cauliflower, broccoli, kohlrabi, and snow peas.
- For a more visually appealing soup, vegetables can be carefully carved into decorative flower shapes to enhance the beauty and vibrant colors of the dish.
Step 3. Making Pork Paste-Stuffed Shiitake Mushrooms
- If using gac fruit, scoop out the flesh and mix it into the pork paste to create a beautiful red color. Season with a pinch of salt and a bit of pepper.
- Clean the shiitake mushrooms, soak them until softened (reserve the soaking water), trim off excess stems, and pat them dry.
- Hold a mushroom in one hand and use a spoon in the other to spread a layer of pork paste evenly into the mushroom cap. Repeat until all mushrooms are stuffed.
Step 4. Cooking the Broth
- Use chicken broth or pork bone broth as the base. If available, add dried shrimp and simmer to enhance the sweetness of the broth. Strain and add the reserved mushroom soaking water to deepen the umami flavor.
- Simmer over low heat with the lid off, skimming off any foam or excess fat to keep the broth clear and naturally sweet. Once the broth is well-infused, strain it to remove any solids, then season to taste.
- Bring the broth back to a boil, then add the stuffed mushrooms first, cooking until fully cooked.
- Next, add the vegetables such as carrots and broccoli, letting them cook until just tender.
- Finally, add the baked pork rind, then turn off the heat.
Step 5. Plating the Dish
- Remove the baked pork rind from the pot first and arrange it neatly at the bottom of the serving bowl.
- Carefully place the vegetables and stuffed mushrooms, ensuring a balanced and harmonious presentation.
- Finally, pour the hot broth over the ingredients and serve immediately. Enjoy your canh bong tha!
This traditional Hanoi-style soup brings warmth and elegance to any festive meal, making it a must-try for those who appreciate the delicate flavors of Vietnamese cuisine!
Other Hanoian Dishes
- Bun Cha Hanoi (Vermicelli with Grilled Pork Patties)
- Banh tom Ho Tay (West Lake Shrimp Cake)
- Ca phe trung (Vietnamese Egg Coffee)
- Bun Bo Nam Bo (Nam Bo Beef Vermicelli)
Banh Bong Tha (Vietnamese Baked Pork Rind Soup)
Canh Bóng Thả (Vietnamese Baked Pork Rind Soup) is no longer a widely popular dish in Vietnam today, but it remains a signature dish of Hanoi, deeply tied to the traditions of the Vietnamese people during festive occasions such as Lunar New Year. Let’s explore this dish and learn how to make it!
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Servings: 4 people
Calories: 350kcal
Ingredients
Main Ingredients:
- 200 g pork paste (7 oz)
- 100 g baked pork rind (3.5 oz)
- 30 g dried shiitake mushrooms (1 oz)
- 1/2 carrot, cut into pieces
- 1/2 broccoli, cut into florets
- 1/2 cauliflower, cut into florets
- Chicken broth or pork bone broth
Optional Ingredients:
- 100 g snow peas, trimmed (3.5 oz)
- 30 g dried shrimp, soaked and drained (1 oz)
- 3 tbsp gac fruit paste, for color and mild sweetness
For Cleaning the Pork Rind:
- Cooking wine
- Pressed or ground ginger
- Salt
Seasonings:
- Fish sauce to taste
- Salt to taste
Instructions
Step 1. Preparing the Baked Pork Rind
- Wash the baked pork rind thoroughly, then soak it in water for 1 hour (if available, use rice washing water to help whiten it). Since the pork rind tends to float, place a heavy object on top to keep it submerged.
- Once the pork rind has absorbed water and softened, rub and wash it with a mixture of cooking wine and pressed/ground ginger to remove any odor.
- Rinse it again with cold water, then cut it into diamond-shaped pieces. Set aside.
Step 2. Preparing the Other Ingredients
- Depending on personal preference and availability, adjust the selection of vegetables to include winter and spring vegetables such as carrots, cauliflower, broccoli, kohlrabi, and snow peas.
- For a more visually appealing soup, vegetables can be carefully carved into decorative flower shapes to enhance the beauty and vibrant colors of the dish.
Step 3. Making Pork Paste-Stuffed Shiitake Mushrooms
- If using gac fruit, scoop out the flesh and mix it into the pork paste to create a beautiful red color. Season with a pinch of salt and a bit of pepper.
- Clean the shiitake mushrooms, soak them until softened (reserve the soaking water), trim off excess stems, and pat them dry.
- Hold a mushroom in one hand and use a spoon in the other to spread a layer of pork paste evenly into the mushroom cap. Repeat until all mushrooms are stuffed.
Step 4. Cooking the Broth
- Use chicken broth or pork bone broth as the base. If available, add dried shrimp and simmer to enhance the sweetness of the broth. Strain and add the reserved mushroom soaking water to deepen the umami flavor.
- Simmer over low heat with the lid off, skimming off any foam or excess fat to keep the broth clear and naturally sweet. Once the broth is well-infused, strain it to remove any solids, then season to taste.
- Bring the broth back to a boil, then add the stuffed mushrooms first, cooking until fully cooked.
- Next, add the vegetables such as carrots and broccoli, letting them cook until just tender.
- Finally, add the baked pork rind, then turn off the heat.
Step 5. Plating the Dish
- Remove the baked pork rind from the pot first and arrange it neatly at the bottom of the serving bowl.
- Carefully place the vegetables and stuffed mushrooms, ensuring a balanced and harmonious presentation.
- Finally, pour the hot broth over the ingredients and serve immediately. Enjoy your canh bong tha!
Nutrition
Serving: 300g | Calories: 350kcal
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