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Bánh canh (Vietnamese: [ɓaɲ kaɲ]) are thick Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour.[1][2]
- Bánh canh cua [3] – a rich, thick crab soup, often with the addition of quail eggs.
- Bánh canh bột lọc [4]– a more translucent and chewy version of the noodle.
- Bánh canh chả cá[5] – the dish includes fish cake and is popular in South Central Vietnam.
- Bánh canh giò heo tôm thịt – includes pork knuckles and shrimp.[6]
- Bánh canh Trảng Bàng – bánh canh made in the southeastern Vietnamese town of Trảng Bàng, served with boiled pork, tapioca noodles, and local herbs.[7]
- Bánh canh tôm[8] – a shrimp-flavoured broth that is also mixed with coconut milk.
 Bánh canh with pork, fish balls, prawn cakes and fried tofu | |
| Type | Soup |
|---|---|
| Place of origin | Vietnam |
| Region or state | Southeast Asia |
| Main ingredients | Tapioca flour, optionally rice flour |
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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.
See also
edit- Udon, Japanese noodles
- Cu mian, Chinese thick noodles
- Shahe fen
- Rice noodles
- Lai fun
References
edit- ↑ 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 biển đậm đà nước dùng thích hợp cho ngày lạnh" [Crab noodle soup with rich broth, suitable for cold days]. vnexpress.net (in Vietnamese). Archived from the original on 2020-10-23. Retrieved 2025-11-17.
- ↑ Nguyễn Duy Nhật (27 November 2020). "Khái quát về các loại Bánh canh ở Việt Nam". vinairato.com. Retrieved 13 April 2026.
{{cite web}}: CS1 maint: url-status (link) - ↑ "Bánh canh chả cá – Cách nấu món đặc sản Nha Trang chuẩn vị" [Bánh canh chả cá – How to cook Nha Trang specialty with the right taste]. vinpearl.com (in Vietnamese). Retrieved 2025-11-17.
- ↑ The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon "Bánh canh giò"
- ↑ TITC. "Trang Bang rice noodle soup". Vietnam National Administration of Tourism (in Vietnamese). Retrieved 2022-02-11.
- ↑ "Món bánh canh phồng tôm gây sốt" [Shrimp cracker noodle soup is a hit]. TUOI TRE ONLINE (in Vietnamese). 2024-03-26. Retrieved 2025-11-17.
External links
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