Bánh Canh noodles

By norsegal8

Ingredients

• 8 ounces wheat starch, plus more for dusting
• 2 tablespoons tapioca starch
• 1 1/2 teaspoons canola oil
• 1 3/4 cups boiling water

Preparation

Step 1

1. In the bowl of an electric mixer fitted with the paddle attachment, combine the wheat and tapioca starches.

2. Turn the mixer to low and pour the water in a slow steady stream over the dry ingredients. Add the oil. When it has all been added, increase the speed to medium and mix until you have a thick, sticky dough.

3. Turn the dough our onto a work surface lightly dusted with wheat starch. Knead for 5 minutes, adding just enough wheat starch as you knead to keep the dough from sticking to your hands and your work surface.

4. Divide the dough into 6 equal pieces. Working with one piece at a time, roll the dough into a snake about 1/2-inch thick and 12 inches long. Using a sharp knife, cut into 1/2-inch pieces.

5. On an unfloured surface, using the heel of your hand, roll each piece out into 2-inch lengths, slightly fatter in the middles and tapered on both ends. Transfer finished noodles to a tray or baking sheet dusted with wheat starch. Repeat until you have used all of the dough.

6. Pour water into a wok or stockpot and set one tier of a two-tiered steamer in the wok or on the rim of a stockpot. Make sure the water does not touch the bottom of the steamer. Remove the steamer and bring the water to a boil over high heat.

7. Line each tier of the steamer with a round of parchment paper, cut to fit. Spread the noodles in a single layer (you may have to cook the noodles in batches), then place over the boiling water. Cover and steam for 5 minutes, until the noodles are cooked through and have a springy texture.

8. Let the noodles cool completely. The noodles are best used the same day, or can be covered and a kept at room temperature for up to 2 days.