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''Bánh canh'' (literally "soup cake") is a thick Vietnamese noodle that can be made from tapioca flour or a mixture of rice and tapioca flour.〔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."〕〔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."〕 "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 the South Central, Vietnam. *Bánh canh giò heo tôm thịt - includes pork knuckle and shrimp〔The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon "Bánh canh giò"〕 *Bánh canh Trảng Bàng - ''bánh canh'' made in the southeastern Vietnamese town of Trang Bang, served with boiled pork, rice paper, and local herbs *Bánh canh tôm - a shrimp-flavoured broth that is also mixed with coconut milk The Vietnamese word ''bánh'' refers to items such as noodles or cakes that are made from flour, and ''canh'' means "soup." ==Commercial variants of bánh canh with soup== There are many variations of the bánh canh with soup. For example, in Tan Lac Vien Restaurant, Melbourne, Australia, its most popular dish is the Bánh canh cua, a thick crab soup is served with mud crab. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Bánh canh」の詳細全文を読む スポンサード リンク
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