Bánh canh

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] "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 South Central Vietnam.
• Bánh canh giò heo tôm thịt – includes pork knuckles 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.^[4]
• Bánh canh tôm – a shrimp-flavoured broth that is also mixed with coconut milk.

A bowl of bánh canh cua (bánh canh with crab soup).

A bowl of bánh canh cá lóc (bánh canh with snakehead soup).

Bánh canh

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
Media: Bánh canh

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

See also

• Udon, Japanese noodles
• Cu mian, Chinese thick noodles
• Shahe fen
• Rice noodles
• Lai fun