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

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

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

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

• Pho
• Banh mi
• Vietnamese cuisine