Banh kanh
Banh Kanh is a traditional Vietnamese dish, often classified as a type of noodle. It is made from tapioca flour and rice flour, and is known for its chewy texture and its clear, translucent appearance.
Ingredients and Preparation[edit | edit source]
The main ingredients in Banh Kanh are tapioca flour and rice flour. The dough is made by mixing these two flours with water and a small amount of salt. The dough is then rolled into thin strands, which are boiled until they become translucent.
In addition to the noodles, Banh Kanh is typically served with a variety of toppings. These can include shrimp, pork, mushrooms, and green onions. The dish is often served with a side of fish sauce or soy sauce for dipping.
Regional Variations[edit | edit source]
Like many Vietnamese dishes, Banh Kanh has a number of regional variations. In the Mekong Delta region, for example, the dish is often served with a coconut milk-based sauce. In other regions, it may be served with a spicy chili sauce or with a clear, savory broth.
Cultural Significance[edit | edit source]
Banh Kanh is a popular dish in Vietnam, particularly in the southern regions of the country. It is often eaten for breakfast or lunch, and is a common street food item. The dish is also often served during special occasions and festivals.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD