Bánh canh (Vietnamese: [ɓaɲ kaɲ]) are a 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 knuckle 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.
![]() 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 |
![](http://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/B%C3%A1nh_canh_cua_%28Vietnamese_thick_noodle_with_crab_soup%29.jpg/220px-B%C3%A1nh_canh_cua_%28Vietnamese_thick_noodle_with_crab_soup%29.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/8/87/B%C3%A1nh_canh_c%C3%A1_l%C3%B3c_%28b%C3%A1nh_canh_b%E1%BB%99t_m%C3%AC%29_%E1%BB%9F_P1_%C4%90%C3%B4ng_H%C3%A0%2C_T%E1%BA%BFt_n%C4%83m_2019_%282%29.jpg/220px-B%C3%A1nh_canh_c%C3%A1_l%C3%B3c_%28b%C3%A1nh_canh_b%E1%BB%99t_m%C3%AC%29_%E1%BB%9F_P1_%C4%90%C3%B4ng_H%C3%A0%2C_T%E1%BA%BFt_n%C4%83m_2019_%282%29.jpg)
The Vietnamese word bánh refers to items such as noodles or cakes that are made from flour, and canh means "soup."
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."
- ^ 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.
External links
editWikimedia Commons has media related to Bánh canh.