|Place of origin||Vietnam|
|Main ingredients||Tapioca flour, optionally rice flour|
|Cookbook: Banh canh Media: Banh canh|
Bánh canh (literally "soup cake") is a thick Vietnamese noodle 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.
- Bánh canh giò heo tôm thịt – includes pork knuckle and shrimp
- Bánh canh Trảng Bàng – bánh canh made in the southeastern Vietnamese town of Trảng Bàng, 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."
- 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"
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