Banh canh Trang Bang Bánh canh Trảng Bàng
Trảng Bàng’s other bowl: long, soft rice-flour strands made without tapioca, in a pork-bone broth simmered for hours until it runs sweet and deep. It comes with pork hock, lean pork, blood cake or fish cake, scallion, and pepper.
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The strands are milled from non-glutinous rice, partly cooked, then pressed into boiling water, so they stay off-white, soft, and firm in the hot broth and smell of rice.
Taste
The broth is sweet and deep from the pork bones. Greens come on the side, and the meat is dipped in plain fish sauce pounded with fresh chili.
How to enjoy it
Stop for a bowl in phường Trảng Bàng or along Quốc lộ 22, on the drive between Ho Chi Minh City and the Holy See or Ba Den.
The rooms fill on weekends, holidays, and in the high season.
Where to try it
Phường Trảng Bàng and Quốc lộ 22. Khu phố Gia Huỳnh serves it beside the rice-paper rolls.