Bánh canh (literally "soup cake") is a thick Vietnamesenoodle that can be made from tapioca flour or a mixture of rice and tapioca flour. "Cake" refers to the thick sheet of uncooked dough from which the noodles are cut.
Bánh canh cua - a rich, thick crab soup, often with the addition of quail eggs
Bánh canh bột lọc - a more translucent and chewy version of the noodle
Bánh canh chả cá - the dish includes fish cake and is popular in the South Central, Vietnam.
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.
^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"