Bánh Canh Ngọc Yến (Thick Vietnamese Tapioka Rice Nudles / “Vietnamese Udon Nudles”)

Bánh Canh Ngọc Yến is a traditional Vietnamese pasta specialty. These thick, white puddles are made on the basis of high-quality starch. They are characterized by their soft, pleasantly elastic and slightly sticky texture. The product is freshly pre-heated and vacuum packaged so it can be given directly into hot broths or pan dishes where it perfectly absorbs the taste of sauces and soups.

Extremely low in calories and absolutely fat-free.The combination of rice and tapioka strength makes for the typical Asian “Q-texture” bite (bouncy & chewy).Ready-to-cook – no time-consuming knitting and pressing of the paste by hand.

Nutritional values (per 100g)Fuel value: 96 kcal / 402 kJFat: 0,0 g of which saturated fats: 0,0 g carbohydrates: 23,0 g of which sugar: 0,2 gProtein: 0,3 gSalt: 0,21 g

Fresh product: Keep constantly cooled at 2 °C to 4 °C in the refrigerator.After opening the packaging, close the puddles airproofly and consume within 24 to 48 hours.Do not freeze, otherwise the tapioca stiffness contained will lose its elasticity and decay when cooking.

Bánh Canh Cua: Insert for the famous Vietnamese crab/cancer nut soup with seed broth.Bánh Canh Giò Heo: Traditional soup insert combined with crushed pig feet/isbein.Bánh Canh Xào: prepared as fried nutes in wok with beef, garlic, vegetables or tofu.Preparation: The nutes must only be whitened in boiling water for 1 to 2 minutes or heated directly in the hot soup broth before serving.

Water, potato starch, rice flour, tapioca starch, salt, baking agent: sodium hydrogen carbonate, acidifying agent: citric acid, brandy wine scent. Allergens: Can contain traces of gluten, peanuts and sesame.

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