Banh Canh Cua Vietnamese Crab Noodle Soup (Print View)
Rich crab broth with thick tapioca noodles, shrimp, and aromatic Vietnamese spices
# Ingredient List:
→ Broth
01 - 5 cups chicken stock
02 - 14 oz pork bones, blanched
03 - 1 yellow onion, halved
04 - 2 cloves garlic, smashed
05 - 1 tsp salt
06 - 1 tsp sugar
07 - 1 tbsp fish sauce
→ Crab & Seafood
08 - 10 oz fresh crab meat or cooked crab claws
09 - 5 oz shrimp, peeled and deveined
10 - 7 oz fish cakes or surimi, sliced
→ Noodles
11 - 14 oz banh canh (thick tapioca noodles), fresh or frozen
→ Garnishes
12 - 2 spring onions, finely sliced
13 - 2 tbsp fried shallots
14 - 1 small bunch cilantro, chopped
15 - 1 red chili, sliced (optional)
16 - Lime wedges
17 - Fresh ground black pepper
# How to Make:
01 - Combine chicken stock, pork bones, onion halves, smashed garlic, salt, and sugar in a large soup pot. Bring to a rolling boil over high heat, then reduce to medium-low and simmer for 30 minutes, skimming off any foam that rises to the surface.
02 - Stir in fish sauce and continue simmering for 2 minutes. Remove and discard the pork bones and onion halves from the broth using tongs or a slotted spoon.
03 - Add deveined shrimp to the simmering broth and cook for 2-3 minutes until just pink and opaque. Remove shrimp with a slotted spoon and set aside on a plate.
04 - Add crab meat and sliced fish cakes to the broth. Simmer gently over low heat for 5-7 minutes to allow the flavors to meld together.
05 - Cook banh canh noodles according to package instructions (typically 3-5 minutes in boiling water). Drain thoroughly and rinse briefly with cool water to prevent sticking.
06 - Divide cooked noodles evenly among 4 serving bowls. Arrange cooked shrimp, crab meat, and fish cakes on top of the noodles.
07 - Pour hot broth generously over each bowl to cover the noodles and seafood. Top with spring onions, fried shallots, chopped cilantro, sliced chili, and a grinding of black pepper. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The thick tapioca noodles have this incredible chewy texture that makes every bite satisfying
- That moment when the hot broth hits the bowl and releases all the aromatic oils from the shallots and cilantro
02 -
- Overcooking the shrimp is the number one mistake I see people make with this soup
- Letting the broth simmer too long after adding crab makes the meat tough and dry
03 -
- A splash of annatto oil gives the broth that signature reddish hue and subtle earthy flavor
- Have all your garnishes prepped before you start assembling—this soup waits for no one