Bánh canh

Bánh canh () are thick Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour.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."

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 South Central Vietnam. Bánh canh giò heo tôm thịt – includes pork knuckles and shrimp.The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon "Bánh canh giò" 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."

People in Tay Ninh have a unique way of eating Trang Bang rice noodle soup, dividing the serving into two bowls: one bowl containing the noodles and broth, and the other for the meat and vegetables, which are dipped separately, hence the name "two-bowl rice noodle soup." Trang Bang rice noodle soup is often served with sun-dried rice paper, another Tay Ninh specialty.

Bánh canh

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