Banh canh is a kind of noodle made from tapioca flour or a mixture of rice and tapioca flour and looks similar to Japanese udon. Banh canh can be cooked with various ingredients in different ways to create peculiar tastes and flavors.
A classic dish is banh canh cua, which includes the noodle as well as crab meat, a piece of frozen blood, prawns and mushroom in a hot and spicy broth. Banh canh gio heo is another common find, with a broth made from pork bones cooked for hours, chopped slices of pork legs, onions, carrots, white radishes and, of course, the banh canh itself.
Besides these two main soups, there are some less common variations which are also worth trying:
With one-sun-dried squid
The highlight of this dish is the one-sun-dried squids (muc mot nang), which are cleaned and exposed to the sun for only one day, thus maintaining their freshness and sweetness. Slices of squid are cooked with banh canh in a yellow paste. The sauce served with the dish is made from salt, chili, lemon, and sugar in specific proportions so that it has sour, spicy, salty and sweet flavors at the same time.
With prawns and coconut milk
This is a specialty of the southwestern region of Vietnam. The prawns are peeled from their shells, then stir-fried with spices in a hot pan before simmering in a broth of coconut milk. The white of the tapioca noodle, the pink of prawns, and the green of sliced spring onion make an eye-pleasing bowl of banh canh noodle soup. Although cooked in coconut milk, the soup has a fatty flavor that is not cloyingly sweet. Banh canh tom nuoc cot dua can be found on Hai Ba Trung street in District 3 for VND40,000 (US$2).
Besides these two main soups, there are some less common variations which are also worth trying:
With one-sun-dried squid
The highlight of this dish is the one-sun-dried squids (muc mot nang), which are cleaned and exposed to the sun for only one day, thus maintaining their freshness and sweetness. Slices of squid are cooked with banh canh in a yellow paste. The sauce served with the dish is made from salt, chili, lemon, and sugar in specific proportions so that it has sour, spicy, salty and sweet flavors at the same time.
With prawns and coconut milk
This is a specialty of the southwestern region of Vietnam. The prawns are peeled from their shells, then stir-fried with spices in a hot pan before simmering in a broth of coconut milk. The white of the tapioca noodle, the pink of prawns, and the green of sliced spring onion make an eye-pleasing bowl of banh canh noodle soup. Although cooked in coconut milk, the soup has a fatty flavor that is not cloyingly sweet. Banh canh tom nuoc cot dua can be found on Hai Ba Trung street in District 3 for VND40,000 (US$2).
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