Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=592<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br />METHOD 1 (Yields: 2-3 bowls)<br />1 cup rice flour<br />1 cup tapioca starch<br />1 cup boiling hot water<br />½ tsp salt<br />METHOD 2 (Yields: 2-3 bowls) <br />1 cup rice flour<br />1 ½ cup water<br />1 tbsp vegetable oil<br />½ tsp salt<br />1 cup tapioca starch<br />** You can buy the tool (Potato ricer) here http://amzn.to/Zxtq96<br /><br />Making coloring oil from annatto seed<br />Heat ½ cup oil <br />2tbsp annatto seeds <br /><br />BROTH - Banh canh cha ca<br />Ingredients: <br />1kg pork bones<br />400g fish cake<br />1 small onion<br />spring onion, Vietnamese mint rau ram<br /><br /><br /> BROTH - Banh canh cua<br />Ingredients: serves 4<br />500g crab meat<br />500g crab chunks<br />200g prawn peeled and deveined<br />1 kg pork bones to make pork broth (or chicken broth)<br />spring onion/ Vietnamese mint rau ram.<br /><br />Check out my Noodle Playlist http://goo.gl/5hTg5<br /><br />Music by Purple Planet http://www.purple-planet.com/
