There are many variations of the bánh canh with soup. For example, in Tan Lac Vien Restaurant, Melbourne, Australia, its most popular dish is the Bánh canh cua, a thick crab soup is served with mud crab. At My Hanh Restaurant, South El Monte, California, its specialty is the Bánh canh giò heo with a clear soup.
^Alice Pung Her Father's Daughter 2011 Page 194 "Her mother would cook Vietnamese food because that was what she was taught in Saigon: Bánh hói, Bánh canh, fish soup and rice-paper rolls with hot Thai basil and mint."
^Sami Scripter, Sheng Yang - Cooking from the Heart: The Hmong Kitchen in America 2009 Page 100 "The Hmong name for them is khaub piaj; the Vietnamese name is bánh canh. These delightfully chewy noodles thicken the soup a little and they soak up a lot of liquid when cooked, so make plenty of broth."
^The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon "Bánh canh giò"