Coconut-based Algerian Bánh Canh Hến

Ingredients

In this Algerian adaptation of Bánh Canh Hến, the traditional Vietnamese dish is transformed by incorporating Algerian flavors and ingredients. The original dish typically uses a pork-based broth, while this version features a coconut-based broth infused with Algerian spices. Additionally, the seafood selection is modified to include clams and shrimp, which are commonly found in Algerian cuisine. The use of udon-like noodles adds a unique texture to the dish, distinguishing it from the original Vietnamese version. We alse have the original recipe for Bánh canh hến nước cốt dừa, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 4 cups (940ml) fish or seafood broth 4 cups (940ml) fish or seafood broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) water 1 cup (240ml) water
• 1 pound (450g) clams, cleaned 1 pound (450g) clams, cleaned
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 8 ounces (225g) udon noodles 8 ounces (225g) udon noodles
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 20g)
• Carbohydrates: 35g (Sugars: 5g)
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden brown.
2. 2.
   Add the ground cumin, coriander, turmeric, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the coconut milk, fish or seafood broth, and water. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
4. 4.
   Add the clams and shrimp to the pot, and cook until the clams open and the shrimp turn pink, approximately 5-7 minutes. Discard any unopened clams.
5. 5.
   Meanwhile, cook the udon noodles according to the package instructions. Drain and set aside.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   To serve, divide the cooked udon noodles among serving bowls. Ladle the hot soup over the noodles, making sure to distribute the clams and shrimp evenly. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Clams — Make sure to clean the clams thoroughly by scrubbing them under cold water to remove any sand or debris.
• Udon noodles — Cook the udon noodles according to the package instructions, but be careful not to overcook them as they can become mushy.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the soup.
• If clams are not available, you can substitute them with mussels or other fresh seafood of your choice.
• Adjust the seasoning according to your taste preferences by adding more spices or salt as needed.
• To make the dish more filling, you can add vegetables such as sliced bell peppers or baby bok choy to the soup.
• If you prefer a thicker broth, you can simmer the soup for a longer time to reduce and concentrate the flavors.

Serving advice

Serve the Coconut-based Algerian Bánh Canh Hến hot in individual bowls, allowing each person to garnish their soup with fresh cilantro and a squeeze of lime according to their taste preferences. Accompany the dish with warm crusty bread or Algerian flatbread for a complete meal.

Presentation advice

To enhance the presentation of the dish, arrange the clams and shrimp on top of the noodles in each bowl, allowing their vibrant colors to shine through the creamy coconut broth. Sprinkle the chopped cilantro over the soup for a pop of green, and serve with lime wedges on the side for an inviting touch.