Chao canh Cháo canh
Cháo canh is thick wheat-and-rice noodles in a pork-bone broth cooked until it thickens like porridge. The noodles are firm and chewy, in a glossy yellow broth.
Food tours Chao canh Search a food tour or a cooking class for this dish.
Search on KlookWhere it comes from
Nghệ An, and a Vinh morning on the city portal’s 24 November 2022 page. Báo Nghệ An, 28 April 2023, also lists it on Đào Tấn.
How to enjoy it
Eat it hot. Vietnamnet, 27 November 2023, blanches the cut noodles, then drops them into boiling water when you order. The broth is pork bone. The add-ins change by place: sliced pork, chả, boiled quail eggs, fish, or shrimp. Cilantro, scallion, and fried shallot go on at the end.
Where to try it
VnExpress, 4 September 2016, names the citadel gate at Cửa Nam and Đinh Công Tráng. Báo Nghệ An names the fixed kitchens on Đào Tấn. A lane spelled Hermann on a 3 May 2025 VnExpress page was not given a Vietnamese street name. ask locally for that lane. Hours vary.