Bánh Canh Giò Heo

Bánh canh giò heo is a Vietnamese noodle soup consisting of thick rice noodles and pork knuckles or pork trotters.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
  • Street Food
  • Traditional
Home » Dishes A-Z » Bánh Canh Giò Heo

Fact: Bánh canh giò heo is among the most widely enjoyed bánh canh varieties.

Basic Information

Bánh Canh Giò Heo: Basic Information



Alternative Name(s)


Dish Type

Noodle soups, rice dishes.


Main Course


Breakfast, Lunch, Dinner

Popular Variations

Bánh Canh Giò Heo Tôm Thịt
Origin and Region

Bánh Canh Giò Heo: Origin and Region



Continent’s Region

Southeast Asia

Country’s Region

Southern Vietnam, Central Vietnam

Associated Region

Vietnam Map
Ingredients and Preparation

Bánh Canh Giò Heo: Ingredients and Preparation

Main Ingredients

Thick rice noodles, pork hock or trotters, and herbs.

Main Cooking Method

Boiling and simmering

Preparation Process

Preparing the broth, cooking the pork knuckles or trotters, boiling the noodles, assembling bánh canh giò heo.
A Deep Dive

Bánh Canh Giò Heo: A Deep Dive

Cultural Significance

One of the most popular bánh canh varieties




Soft, chewy noodles and tender pork




Varies based on ingredients

Serving Style

In a bowl

Serving Temperature



Bean sprouts, greens, chili sauce, shacha sauce


On any occasions



Special Diets



522 calories, according to data of MyFitnessPal for one bowl of bánh canh giò heo.


Central Vietnam and Southern Vietnam.

Popular Similar Dishes

  1. Bánh Canh
  2. Bánh Canh Cá Lóc
  3. Bánh Canh Gà
  4. Bánh Canh Cua
  5. Bánh Canh Bột Lọc

Popular Dining Area

Street vendors, eateries, households in Vietnam.

Bánh canh giò heo is a traditional Vietnamese noodle soup made with thick rice noodles, pork knuckles (hocks) or pork trotters, herbs, and pork broth.

Banh Canh Gio Heo Overview

Common add-ons are pig blood curd, meatballs, quail eggs, and carrots. Bánh canh giò heo tôm thịt is a popular variation incorporating shrimp.

Bánh canh giò heo is a nutritious street food and comfort food in many regions of Vietnam, especially the Southeast. Binh Duong and Tay Ninh provinces have many must-try variations, especially bánh canh Trang Bang in Tay Ninh.

Stay tuned for more information about bánh canh giò heo, such as its strengths, weaknesses, and popular concerns. I will also suggest a few dishes similar to this Vietnamese noodle soup.

Key Points

  • Bánh canh giò heo is a Vietnamese noodle soup popular in many places, especially in the Southeastern region.
  • Bánh canh giò heo contains thick rice noodles, pork knuckles or trotters, herbs, and pork broth.
  • Bánh canh Trang Bang is a famous interpretation of the noodle soup.

Bánh Canh Giò Heo Images

Pros and Cons of Eating Bánh Canh Giò Heo

The following advantages and disadvantages can be found in bánh canh giò heo.


  • Deliciousness: Bánh canh giò heo has a rich and hearty broth created by carefully simmering pork bones, giving the noodle soup a deep flavor.
  • Nutrition content: Pork knuckles are rich in protein and collagen, which is beneficial for skin and joint health.
  • Cultural experience: Trying bánh canh giò heo can help you explore Vietnamese cuisine.
  • Customizability: You can add various toppings and condiments to bánh canh giò heo to suit your taste.


  • Caloric content: The large number of calories in bánh canh giò heo may discourage people who want to keep their weight in check.
  • Preparation time: Making this Vietnamese noodle soup from scratch requires simmering the broth for a long time.
  • Dietary restrictions: Those on a vegetarian diet can’t enjoy bánh canh giò heo.

After helping you discover the positive and negative attributes of bánh canh giò heo, I will delve into commonly asked questions about this dish.

Bánh Canh Giò Heo FAQs

Bánh canh Trang Bang from Tay Ninh province is one of the most well-known regional variations of bánh canh giò heo. It features pork knuckles and boiled pork and is served with local rice paper and a dipping sauce made from fish sauce, black peppers, and thinly sliced carrots.

Yes, you can substitute pork knuckles with any lean cuts of pork, such as pork tenderloin or pork ribs.

To store bánh canh giò heo, you should store the broth and other components in sealed containers. In this way, bánh canh giò heo can be refrigerated for 2 – 3 days and frozen for 2 – 3 months.

Similar Dishes of Bánh Canh Giò Heo

Banh Canh

Bánh canh is a Vietnamese noodle soup with thick strands of tapioca or rice noodles, meat toppings, herbs, and broth.

Banh Canh Ca Loc

Bánh canh cá lóc is a rustic Vietnamese noodle soup made with thick rice noodles, snakeheads, and broth.

Banh Canh Ga

Bánh canh gà is a Vietnamese thick noodle soup with chicken as the main topping.

Banh Canh Cua

Bánh canh cua is a Vietnamese noodle soup made with thick noodles, crabs, pork, and a rich broth.

Banh Canh Bot Loc

Bánh canh bột lọc is a Vietnamese thick noodle soup with noodles made using cassava flour or a mix of tapioca and rice flour.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor


Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert


  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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