"DK Cuisine’s seafood banh canh is made with thick rice and tapioca flour noodles. The noodles are wide, similar to Japanese udon, and the springy texture makes for easy slurping. The banh canh tom cua thit trung cut broth sports a cloudy, amber hue and is loaded with shrimp, crab, pork, quail eggs, and fish cake. Add an order of Chinese donuts to dip up the flavorful broth." - Jenn Tanaka
