Banh canh

Bánh canh with pork, fish balls, prawn cakes and fried tofu.

Bánh canh (literally "soup cake") is a thick Vietnamese noodle that can be made from a mixture of rice and tapioca flour. In bánh canh soup dishes, the noodles are combined with one of several soup bases, such as:

• Bánh canh cua - a rich, thick crab soup
• Bánh canh bột lọc - a more translucent version of the noodle
• Bánh canh chả cá - the dish includes fish sausage and is popular in the South Central, Vietnam.
• Bánh Canh Giò Heo Tôm Thịt - includes pork knuckle and shrimp
• Bánh canh Trảng Bàng - bánh canh made in the southeastern Vietnamese town of Trang Bang, served with boiled pork, rice paper, and local herbs
• Bánh canh tôm - a shrimp-flavoured broth that is also mixed with coconut milk

The Vietnamese word bánh refers to items such as noodles or cakes that are made from flour, and canh means "soup."

Commercial variants of Bánh Canh with soup

There are many variations of the Bánh canh with soup.

For example, in Tan Lac Vien, Melbourne (Australia),it's most popular dish is the Bánh canh cua, a thick crab soup is served with mud crab. At My Hanh Restaurant, South El Monte (CANADA), it's specialty is the Bánh Canh Giò Heo with a clear soup.

See also

• Udon
• Cu mian
• Shahe fen
• Rice noodles
• Lai fun

External links

• Trang Bang's famous boiled pork
• Crab Banh canh cua
• Alice's Guide to Vietnamese Banh