Bánh canh (banh is used as general phrase for cookies, pastry, bread noodles in this case banh canh is a type of "rice noodle soup") 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.
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, tapioca noodles, 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"