Rice‑cake noodles, known as "bánh canh" or "tocs" in some regions, have roots in Korean rice‑cake traditions but were adopted into Vietnamese street‑food soups for their chewy texture. The broth‑based soup reflects the Vietnamese love for light, aromatic broths that showcase fresh herbs and fish sauce.

In central Vietnam, the noodles are often served in a pork‑based broth with lemongrass, while southern versions use chicken and add lime juice and fresh herbs. Some regions add sliced banana blossoms or taro for extra texture.

It is typically served hot in a deep bowl, garnished with fresh cilantro, sliced scallions, and a drizzle of chili oil. Diners may add lime wedges, bean sprouts, or extra fish sauce at the table to adjust flavor.

Rice‑cake noodle soups are popular during family gatherings, the Lunar New Year (Tết), and cooler rainy‑season evenings because they are warm, comforting, and easy to share.

Authentic ingredients include bone‑in chicken thighs, fish sauce, fresh coriander, and rice flour/tapioca starch for the noodles. Substitutes can be chicken drumsticks, soy sauce in place of fish sauce, or gluten‑free flour blends, though they will slightly alter flavor and texture.

Common errors include using cold water for the dough (which makes it crumbly), overcooking the tocs (they become mushy), and not skimming the foam, which leaves the broth cloudy and greasy.

Boiling water gelatinizes the tapioca starch instantly, giving the dough a stretchy, elastic quality that holds together when boiled. Cooler water would not activate the starch, resulting in a dry, break‑apart dough.

Yes, the broth can be prepared up to 24 hours in advance. Cool it quickly, refrigerate in an airtight container, and reheat gently before adding the freshly made tocs.

Perfectly cooked tocs are translucent with a smooth surface and a slight chew, similar to al dente pasta. They should float freely in the broth without breaking apart.

The YouTube channel Cooking With Morgane specializes in home‑cooked, comfort‑food recipes that blend classic French techniques with global flavors, offering clear step‑by‑step tutorials for everyday cooks.

Cooking With Morgane focuses on simplifying traditional Vietnamese dishes for a Western kitchen, emphasizing ingredient accessibility, minimal equipment, and clear explanations, whereas many Asian channels assume specialty ingredients and equipment are readily available.