Bánh Canh Tôm Hùm – Vietnamese Tapioca Noodles with Lobster Soup

One of my most popular recipes is none other than “Bánh Canh Tôm Hùm – Vietnamese Tapioca Noodles with Lobster Soup. For seafood lovers, this is the most scrumptious of soups! The best part is, it’s so versatile that you can rev it up anyway you like – add in chunks of dungness crab, shrimp, slices of pork or shrimp balls. Watch my video to see the complete step-by-step instructions.

List of Ingredients:
1 lb of Shrimp peeled and de-veined (I’m using size 21/25)
3 lbs of Pork neck bones
½ lb of Shrimp peeled and de-veined size 31/40
3 Onion Tips chopped
½ tsp Sugar
¼ tsp Salt
Lobster Tails (as many as you’d like)
1 Tbsp Cardamom Seeds
¼ cup Vegetable Oil
3 Large Egg Whites (Optional)
Pre-fried Shrimp Balls/Nuggets (Recipe & How-to Video is available on my YouTube, link below)

Garnish & Sides:
Mixed chopped cilantro and green onions
Ground Black Pepper
Chopped Thai Chili Peppers
Chinese Long Donuts
Lemon Wedges

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