Discover Vietnamese Udon: Delicious & Authentic

‘Banh canh’ is a flavorful soup featuring thick noodles, often referred to as ‘Vietnamese udon.’ This name likely arises from their visual resemblance, but one taste will reveal that they are entirely distinct in flavor and texture.

If you are a noodle lover, join Joy Journeys to explore banh canh—a unique and delightful specialty of Vietnamese cuisine.

What is Banh Canh?

Vietnamese udon vs banh canh is the same. It is a classic Vietnamese dish featuring thick, opaque or transparent noodles served in a flavorful broth with various toppings such as pork, seafood, and more.

The Noodles

‘Banh canh’ noodles come in several varieties, each tailored to regional preferences and the type of soup they accompany:

• Rice Flour Noodles: The most popular type, made from rice flour with a small amount of tapioca starch. These noodles are ivory white and slightly chewy. The key to making perfect rice flour noodles lies in selecting high-quality, suitable rice.
• Tapioca Flour Noodles: These noodles contain a higher tapioca starch content, giving them a more transparent and chewy texture compared to rice flour noodles.
• Wheat Flour Noodles: Closely resembling udon noodles, these are made from wheat flour and come in two forms: dry wheat flour noodles (dry noodles) and fresh wheat flour noodles (fresh noodles). They are particularly common in Vietnam’s central region.
• Sliced Noodles: Made from rice flour, this variety is created by kneading the dough and slicing it into thick strips. It’s called “sliced noodles” to distinguish it from other rice flour noodles.

The Broth

The broth for ‘banh canh’ varies depending on the dish, with flavors tailored to specific ingredients like crab, seafood, or pork bones. These broths are typically simmered for hours to extract rich, savory flavors that elevate the dish.

The Toppings

The toppings for ‘banh canh’ are incredibly diverse and customizable. Common choices include crab meat, pork, fish cakes, and fresh fish. Vendors often prepare and serve toppings according to the dish and individual customer preferences.

Regional Variations of Banh Canh

The preparation of ‘banh canh’ varies across Vietnam, with differences in broth ingredients and toppings reflecting regional tastes.

Banh Canh Cua (Crab Noodle Soup)

Originating from the Southwest region of Vietnam, ‘banh canh cua’ is said to have been created by families living on boats. When food supplies ran low, they would catch crabs and grind leftover rice to make noodles, which are often made from rice flour and tapioca flour.

The broth’s natural sweetness, derived from crab, is enhanced with ground chili and a squeeze of fresh lemon for a rich and flavorful experience.

Banh Canh Gio Heo (Pork Knuckle Noodle Soup)

A beloved Southern specialty, ‘banh canh gio heo’ features rice flour noodles in a pork bone broth. The pork knuckle is simmered until tender and cut into bite-sized pieces. During cooking, the broth is carefully skimmed to maintain clarity. The dish is topped with fried onions and pepper and served alongside raw vegetables and a tangy chili fish sauce.

Banh canh ca loc (Snakehead Fish Noodle Soup)

Popular in Vietnam’s Central region, ‘banh canh ca loc’ highlights the bold flavors of marinated and fried snakehead fish. It typically uses rice flour noodles or sliced rice noodles and is paired with ‘rau dang’ (Vietnamese bitter herb), which adds a distinctive taste to the dish.

Other Regional Variations

Beyond these classics, there are many other regional versions to explore, such as Western-style duck noodle soup, ‘banh canh cha ca’ (fish cake noodle soup), ‘banh canh thit bam’ (minced meat noodle soup) from the Central region, and ‘banh canh ghe’ (blue crab noodle soup) from the North.

Vietnamese Udon (Banh Canh) vs. Other Noodle Soups

Banh Canh vs Pho

While ‘banh canh’ and ‘pho’ are both iconic Vietnamese noodle soups, they differ significantly in their ingredients and flavors. ‘Banh canh’ features thick, round, and softer noodles, whereas pho noodles are thinner and flat.

The broths also set them apart: ‘pho’ is traditionally made with beef or chicken, while ‘banh canh’ uses seafood or pork, creating a thicker and slightly richer broth.

Additionally, pho is typically served with raw vegetables, while banh canh is enjoyed with chili, pepper, and other seasonings.

Banh Canh vs Bun Bo Hue

Originating from Central Vietnam, ‘bun bo Hue’ is renowned for its bold, spicy broth infused with shrimp paste, lemongrass, and chili. Unlike ‘banh canh’, the noodles in ‘bun bo Hue’ are opaque and made entirely from rice flour, without tapioca starch, resulting in a firmer texture.

Banh Canh vs Mi Quang

‘Banh canh’ is known for its thick, chewy noodles made from tapioca or rice flour. It is served in a lightly seasoned, thick broth with a variety of toppings like pork, crab, or shrimp. Garnished with fresh herbs, chili, and lime, this dish is hearty and widely enjoyed across Vietnam.

‘Mi Quang’, a specialty from Central Vietnam, features wide, flat rice noodles in a small amount of rich, turmeric-infused broth. It is topped with pork, chicken, shrimp, roasted peanuts, and crispy rice paper, accompanied by fresh herbs and banana blossoms for a unique and flavorful experience.

Frequently Asked Questions

What is the difference between Japanese and Vietnamese udon?

Japanese udon is made from wheat flour, while Vietnamese udon (bánh canh) is made from rice or a mix of tapioca starch and rice flour. The broth in Japanese udon is typically clear and salty, while ‘banh canh’ features a slightly thicker and more flavorful broth, which can vary depending on the toppings, such as crab or pork. Unlike Japanese udon, ‘banh canh’ is often served with raw vegetables for added freshness.

What is the difference between udon and Banh Canh?

Discussions like “Vietnamese udon vs Japanese udon” often highlight the differences in ingredients and preparation methods. While both have thick noodles, the main difference lies in the ingredients. Japanese udon noodles are made from wheat flour, whereas ‘banh canh’ noodles are crafted from tapioca starch and rice flour, giving them a unique texture.

What is the most famous Vietnamese soup?

The most famous Vietnamese noodle soup is ‘pho’, known for its fragrant broth and flat rice noodles.

What is Banh Canh in Vietnamese?

Banh canh is a noodle soup made with thick, chewy noodles from tapioca starch and rice flour. The dish varies in preparation depending on the region and the type of broth, offering diverse flavors and toppings.

Conclusion

‘Banh canh’, or Vietnamese udon, is a unique noodle soup with thick, chewy noodles made from tapioca and rice flour. Its flavorful broths and diverse toppings, like crab and pork, vary across regions, showcasing Vietnam’s culinary creativity.

If you love noodle soups, banh canh is a must-try. Explore its regional variations and savor the authentic taste of Vietnamese udon!