View source for Bánh canh

{{short description|Vietnamese soup with thick rice noodles}}
{{Italic title|reason=[[:Category:Vietnamese words and phrases]]}}
{{Infobox prepared food
| name             = ''Bánh canh''
| image            = Banh-Canh-Noodle-Soup.jpg
| image_size       = 250px
| caption          = ''Bánh canh'' with pork, fish balls, prawn cakes and fried [[tofu]]
| alternate_name   = 
| country          = [[Vietnam]]
| region           = [[Southeast Asia]]
| creator          = 
| course           = 
| type             = [[Soup]]
| served           = 
| main_ingredient  = [[Tapioca]] flour, optionally [[rice]] flour
| variations       = 
| calories         = 
| other            = 
}}

'''''Bánh canh''''' ({{IPA|vi|ɓaɲ kaɲ|lang}}) are thick [[Vietnamese cuisine|Vietnamese]] [[noodle]]s that can be made from [[tapioca]] flour or a mixture of [[rice]] and tapioca flour.<ref>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."</ref><ref>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."</ref> "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 and prawn as food|shrimp]].<ref>The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon "Bánh canh giò"</ref>
*''Bánh canh Trảng Bàng'' – ''bánh canh'' made in the [[Southeast (Vietnam)|southeastern]] Vietnamese town of [[Trảng Bàng]], served with boiled pork, tapioca noodles, and local herbs.<ref>{{Cite web|last=TITC|title=Trang Bang rice noodle soup|url=https://vietnamtourism.gov.vn/english/index.php/items/15147|access-date=2022-02-11|website=Vietnam National Administration of Tourism|language=vi}}</ref>
*''Bánh canh tôm'' – a shrimp-flavoured broth that is also mixed with coconut milk.

[[File:Bánh canh cua (Vietnamese thick noodle with crab soup).jpg|thumb|A bowl of bánh canh cua (bánh canh with crab soup).]]
[[File:Bánh canh cá lóc (bánh canh bột mì) ở P1 Đông Hà, Tết năm 2019 (2).jpg|thumb|A bowl of bánh canh cá lóc (bánh canh with snakehead soup).]]
The Vietnamese word ''[[bánh]]'' refers to items such as noodles or cakes that are made from flour, and ''canh'' means "soup."

==See also==
{{div col|colwidth=30em}}
*''[[Udon]]'', Japanese noodles
*''[[Cu mian]]'', Chinese thick noodles
*''[[Shahe fen]]''
*[[Rice noodles]]
*''[[Lai fun]]''
{{div col end}}

==References==
{{reflist}}

==External links==
{{commons category|Bánh canh}}
* [https://web.archive.org/web/20070312143317/http://www.brettmartin.org/Nam/Nam-Pages/Image13.html Trảng Bàng's famous boiled pork]
* [http://noodlepie.typepad.com/blog/2004/04/banh_canh_cua.html Crab Banh canh cua]
*[https://web.archive.org/web/20110710130023/http://dina-n-brian.com/Alice/Banhguide.htm Alice's Guide to Vietnamese Banh]

{{Bánh}}
{{Vietnamese cuisine}}
{{Noodle}}

{{DEFAULTSORT:Banh Canh}}
[[Category:Vietnamese soups]]
[[Category:Noodle soups]]
[[Category:Vietnamese noodle dishes]]
[[Category:Vietnamese seafood dishes]]
[[Category:Bánh]]


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