Bánh canh

Bánh canh is a delightful type of thick Vietnamese noodle, crafted from tapioca flour or a blend of rice and tapioca flour. The term "cake" here refers to the thick sheet of uncooked dough from which the noodles are cut. There are several delicious versions of bánh canh, each offering its own unique ingredients and flavors:

1. Bánh Canh Cua: This is a rich and thick crab soup, often complemented by quail eggs. It's a hearty and flavorful choice for seafood enthusiasts.

2. Bánh Canh Bột Lọc: Known for its translucent and chewy noodles, this variation provides a distinctive texture that's quite enjoyable.

3. Bánh Canh Chả Cá: Featuring fish cake, this dish is especially popular in South-Central Vietnam. It's an excellent option for those who appreciate the taste of fish.

4. Bánh Canh Giò Heo Tôm Thịt: This version includes pork knuckle and shrimp, offering a savory and satisfying blend of flavors.

5. Bánh Canh Trảng Bàng: Originating from the town of Trảng Bàng, this dish is served with boiled pork, tapioca noodles, and a variety of local herbs. It’s a fresh and aromatic option.

6. Bánh Canh Tôm: With a shrimp-flavored broth mixed with coconut milk, this version offers a rich and creamy experience.

In Vietnamese, "bánh" refers to items made from flour, like noodles or cakes, while "canh" translates to "soup." Together, bánh canh presents a comforting and versatile dish that can be enjoyed in many delectable ways.