Bánh Canh is often translated as Udon styled noodle soup, since the form of noodle look like the famous Japanese Udon. But if Udon is made mostly of wheat flour, the Bánh Canh noodle in Huế is varied from wheat flour, rice flour, cassava flour or a mixture of the three that result in different varieties depending on the proportion. Like Udon, Bánh Canh in Huế is cooked with different broth, topping which creates different tastes and enticing look and feel.
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Let us name you a few of our favorite and some tips where and when to eat what.
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Bánh Canh An Cựu – Udon styled noodle from An Cựu village
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In the morning, we usually see ladies with basket and bamboo balance stick carry a pot of noodle in front and other counterpart is basket of bowls, onion, chili…These ladies come from An Cựu village, they wake up mid-night to prepare the noodle, made with rice mixed with wheat flour, with meat, fish and crab ball topping. It is sold along the streets, alleys in Huế as breakfast.
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Bánh Canh Nam Phổ – Udon styled noodle soup from Nam Phổ village
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Nam Phổ is an ancient village located buy Tam Giang lagoon and its soup is famous by appetizing red colour topping of shrimp ball, refined rice noodle. Women from Nam Phổ are hardworking and careful in selecting the best and fresh seafood from the morning catch in Tam Giang. In early afternoon, we witness many walking sellwomen hurrying from Nam Phổ village to city center to sell their best-claim afternoon snack.
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Bánh Canh Cá Lóc Thủy Dương – Sneak head fish noodle from Thủy Dương.
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As its name stated, the topping and broth are mainly from sneak-head fish and the origin is from Thủy Dương village, some km south of Huế. The special thing is the noodle is cut and boiled right just before serving. Sneak head fish filet is stir fried with secret ingredients to make it very tasty. We should add a lot of spring onion, some spoon of chili-fish sauce and lime juice to create a good balance. Sneak-head fish noodle is best recommended to try around 4-5pm.
Bánh Canh Cua or Ghẹ, Crab or blue swimmer noodle soup
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Here you enjoy the whole Ghẹ (blue swimmer) or just a part of crab, crab meat ball. The taste and flavor is more seafood like, a very sweet after taste. Bánh Canh Cua can be considered as late arrival, but highly appreciated. Want to try this? Go to Pham Hong Thai Street, near Hue’s Central Post Office (French Quarter) from 6 to 7pm.
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Bánh Canh Đèn Dầu, “Oil lamp” noodle soup.
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Of course, it is not cooked by oil. It talks about an atmospheric street namely Hàn Thuyên in the Citadel. From mid-afternoon to late night, many food stand are set up and sell a simple and cheap noodle with light broth and top with some bird egg, shrimp and slice of pork patés. The interesting part is at night, the food stand and the street are light of with modest oil lamp that give the whole area a very nostalgic feeling.
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Bánh Canh Mụ Đơi – “Madame Wait” noodle soup.
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Well, it is not another special variety of Hue’s noodle soup but this shop is usually very crowded with abundant of gourmet waiting to be serve. As a result, people name the owner lady Mụ Đợi “Madame Wait”. Would you like to know what special in her noodle? Come to find out!
Huế has many more specialties and quirky dishes to discover, if you are fond of local eateries, why not sign up on our Evening Foodie and Cyclo Tour or drop us a line at info@slowtravelhue.com
Photo source: zing.vn, traveltimes.vn, thesaigontimes.vn, foody.vn
