Bánh canh

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 Vietnamese noodle that can be made from tapioca flour or a mixture of rice and tapioca flour.[1][2] "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.[3]
  • 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.
Banh canh
Bánh canh with pork, fish balls, prawn cakes and fried tofu
TypeSoup
Place of originVietnam
Region or stateSoutheast Asia
Main ingredientsTapioca flour, optionally rice flour

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

See also

References
  1. 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."
  2. 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."
  3. The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon "Bánh canh giò"


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