Bánh canh is thick Vietnamese noodle that looks quite like Japanese udon which has the thickness of a chopstick, more or less. The Vietnamese word bánh refers to items such as noodles or cakes that are made from flour, and canh means “soup”. In some countries you can buy dried or precooked banh canh noodle at the Asian store. If you can’t find it, you can use Japanese Udon as a substitute. Banh canh is apparently the most versatile dish among all Vietnamese noodle soup dishes. The soup base (broth) can be cooked from pork, crab, fish, and the toppings can be with fish cake, mushroom, Vietnamese ham, shimp balls, etc.
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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. “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
- 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.”
At Phung’s restaurant
- Address: 24 Bach Dang Street, Duong Dong Town – Near the new bridge
- Best for: Banh Canh Soup – Pork Noodle Soup
- Good for: Breakfast (Be there early as they often sell out quickly)