Banh Canh

Banh Canh, another variant of pork noodle of Vietnam. This time, I was brought to Vung Tau, located south of Saigon. This, is a seaside town, with a very long stretch of beach.


As usual, the raw greens to accompany the main dish.

Typically, the soup's really sweet, no doubt a contribution by the bones. The noodle's a little like the Malaysia "lou shu fan", only longer. And it's soft with a little springy feel to it. You get slices of pork, or for the extremists, you may ask for the bony ribs.