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Banyard noodles, also known as "banh canh," are a type of Vietnamese noodle made from tapioca flour and rice flour, giving them a chewy and slightly translucent texture. They are often thicker than traditional rice noodles and are commonly used in various Vietnamese dishes, particularly soups.

Banh canh is typically served in a rich broth, which can be made from a variety of ingredients, including pork, shrimp, or crab. The dish is often garnished with fresh herbs, bean sprouts, and lime, adding layers of flavor and freshness.

In addition to soups, banyard noodles can also be stir-fried or served in salads, showcasing their versatility in Vietnamese cuisine. The unique texture and ability to absorb flavors make them a popular choice among noodle dishes in Vietnam.