if you refer to the regional specialty of Nagoya, Nagoya kishimen, it must meet the production criteria to be called by that name. Most of the time Nagoya kishimen is served in a miso based soup along with a kamaboko fish cake.
To prepare the recipe for banh cuon, a thin layer of rice and tapioca flour batter is steamed into a noodle like crepe. It’s then filled, often with a combination of lightly seasoned minced pork, small dried shrimp, and wood-ear mushrooms, and served with finely shaved lettuce and blanch...