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Bánh canh

Banh canh
Bánh canh with pork, fish balls, prawn cakes and fried tofu
Type Soup
Place of origin Vietnam
Main ingredients Tapioca flour, optionally rice flour
16x16px Cookbook:Banh canh  16x16px 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.[1][2] "Cake" refers to the thick Udon noodle-like noodles used in the soup.

  • Bánh canh cua - a rich, thick crab soup
  • Bánh canh bột lọc - a more translucent version of the noodle
  • Bánh canh chả cá - the dish includes fish sausage 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 Trang Bang, 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."

Commercial variants of bánh canh with soup

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.

See also


  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"

External links