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 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 |
Bánh canh (Vietnamese: [ɓaɲ kaɲ]) are thick Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour.
- 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.
- 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.
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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.
