Paleo Banh Canh

Dive into the comforting flavors of *Paleo Banh Canh*, a healthy and gluten-free twist on the traditional Vietnamese soup. This recipe swaps classic rice noodles with hearty, homemade Paleo noodles crafted from cassava flour and tapioca starch, adding a satisfying chewiness to every bite. Simmered with tender bone-in chicken thighs, succulent shrimp, and fragrant aromatics like garlic, ginger, and fish sauce, the broth is deeply savory and rich. Fresh vegetables like shiitake mushrooms and julienned carrots lend texture and nutrition, while a garnish of bright cilantro and lime rounds out the dish. Perfectly balanced and bursting with authentic flavors, this Paleo-friendly Banh Canh is an irresistible, wholesome meal that’s ideal for cozy nights.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 pound bone-in chicken thighs
• 0.5 pound large shrimp, peeled and deveined
• 1.5 cups cassava flour
• 0.5 cup tapioca starch
• 0.75 cup warm water
• 3 tablespoons coconut aminos
• 2 tablespoons fish sauce
• 4 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 large onion, sliced
• 1 large carrot, julienned
• 3 ounces shiitake mushrooms, sliced
• 0.5 cup cilantro leaves
• 1 lime, cut into wedges
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by preparing the Paleo noodles. In a bowl, mix cassava flour and tapioca starch. Gradually pour in warm water while stirring, until a dough forms. Knead the dough until smooth, cover it with a cloth, and set aside for 15 minutes.

Step 2

Roll the dough into a thin sheet using a rolling pin. Cut the dough into thick noodles resembling the traditional Banh Canh style. Set aside.

Step 3

In a large pot, add chicken thighs, making sure they are covered with water. Bring to a boil, then reduce the heat to a simmer. Skim any foam that surfaces from the top of the broth.

Step 4

Add garlic, ginger, sliced onion, coconut aminos, fish sauce, sea salt, and black pepper to the broth. Let it simmer for 30 minutes, allowing the chicken flavors to permeate the soup.

Step 5

After 30 minutes, remove the chicken thighs. Allow them to cool slightly, then shred the meat, discarding the bones.

Step 6

Return the shredded chicken to the pot. Add the sliced shiitake mushrooms and carrot. Continue simmering until they are tender, about 15 minutes.

Step 7

Add the shrimp to the pot and cook for another 3-5 minutes, or until just cooked through.

Step 8

Gently add the prepared Paleo noodles into the broth. Let them cook for 3-4 minutes or until they are tender but firm.

Step 9

Ladle the Banh Canh into bowls, garnishing with fresh cilantro leaves and a lime wedge.

Step 10

Serve hot and enjoy your Paleo-friendly Banh Canh!

Nutrition Facts

Serving size	(1815.6g)

Amount per serving	% Daily Value*
Calories	2501.1

Total Fat 73.9g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 796.1mg	0%
Sodium 6370.2mg	0%
Total Carbohydrate 314.2g	0%
Dietary Fiber 18.1g	0%
Total Sugars 37.2g
Protein 141.6g	0%

Vitamin D 15.3IU	0%
Calcium 510.2mg	0%
Iron 13.9mg	0%
Potassium 3762.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.7%

Protein: 22.8%

Carbs: 50.5%