Banh Canh Cua Vietnamese Crab Noodle (Printable)
Savory Vietnamese noodle soup with crab, shrimp, and thick tapioca noodles in rich aromatic broth.
# 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 - In a large soup pot, combine chicken stock, blanched pork bones, onion halves, smashed garlic, salt, and sugar. Bring to a rolling boil over high heat, then reduce to medium-low heat and let simmer uncovered for 30 minutes. Skim off any foam or impurities that rise to the surface.
02 - Stir in fish sauce to taste. Using a strainer or slotted spoon, remove and discard the pork bones and onion halves from the broth.
03 - Add peeled and deveined shrimp to the simmering broth. Cook for 2-3 minutes just until shrimp turn pink and opaque. Remove shrimp immediately with a slotted spoon and set aside on a plate to prevent overcooking.
04 - Add crab meat and sliced fish cakes to the broth. Simmer gently for 5-7 minutes to allow the seafood flavors to meld with the broth. Keep the temperature at a low simmer to prevent the crab from becoming tough.
05 - While broth simmers, cook banh canh noodles according to package instructions. Fresh noodles typically require 2-3 minutes in boiling water, while frozen noodles may take 4-5 minutes. Drain thoroughly and rinse lightly with cool water to stop cooking and 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 - Ladle the hot, flavorful broth over the noodles and seafood in each bowl, ensuring all ingredients are submerged.
08 - Top each bowl with spring onions, fried shallots, chopped cilantro, and sliced chili if using. Serve with lime wedges on the side and finish with fresh ground black pepper to taste. Serve immediately while piping hot.
# Expert Tips:
01 -
- The broth achieves that elusive balance of sweet crab essence and savory depth that makes restaurant quality soup at home entirely possible
- Thick tapioca noodles provide the most satisfying chewy texture that perfectly cradles the broth in every spoonful
02 -
- Overcooking shrimp makes them tough and rubbery, so remove them the moment they turn pink
- The broth tastes better after sitting for an hour, so make it ahead if possible
03 -
- Blanching pork bones removes impurities that cloud your broth
- Imitation crab works in a pinch, but fresh crab makes a noticeably superior soup