Banh Canh (Thick Tapioca Noodles)
うどんのように太くてモチモチ！とろみスープ専用の麺
Description
A thick, chewy, translucent Vietnamese noodle made mostly from tapioca flour. Similar in appearance to Japanese Udon but much chewier.
Classification: Noodles
Shops selling Banh Canh (Thick Tapioca Noodles)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tapioca starch
- Rice flour(ratio varies by region)
- Water
Instructions
- Do not wash before cooking; drop directly into rich broth so the surface starch thickens the soup.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Frozen Udon (with tapioca starch)
Pairing
Rich crab broth (Banh Canh Cua)
Trivia
Often introduced as 'Vietnamese Udon', but the high tapioca ratio makes it feel closer to chewy 'Mochi'.
Eating tips & etiquette
Tapioca melts from the surface, turning the broth thick and gravy-like. Scoop the noodles and thick soup together with a spoon.
Allergen
None