Banh Canh Cua Vietnamese Crab Noodle (Printable)
Savory Vietnamese noodle soup with crab, shrimp, and thick tapioca noodles in aromatic broth.
# What You'll Need:
→ 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 Steps:
01 - Combine chicken stock, pork bones, onion, 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. Skim off any foam that rises to the surface for a clearer broth.
02 - Stir in fish sauce to taste. Remove and discard the pork bones and onion halves using a strainer or slotted spoon, keeping only the aromatic liquid.
03 - Add peeled shrimp to the simmering broth and cook for 2-3 minutes just until pink and opaque. Remove shrimp promptly with a slotted spoon and set aside on a plate to prevent overcooking.
04 - Gently place crab meat and sliced fish cakes into the seasoned broth. Simmer on low heat for 5-7 minutes to allow the seafood flavors to meld with the base.
05 - Cook banh canh noodles according to package instructions (typically 3-5 minutes in boiling water). Drain thoroughly and rinse lightly with cool water to prevent sticking. Divide noodles evenly among 4 serving bowls.
06 - Arrange cooked shrimp, crab meat, and fish cakes over the bed of noodles in each bowl.
07 - Pour the hot broth generously over the noodles and seafood, ensuring all ingredients are submerged.
08 - Top each bowl with spring onions, fried shallots, cilantro, and sliced chili if using. Serve with lime wedges on the side and finish with fresh ground black pepper. Serve immediately while piping hot.
# Expert Tips:
01 -
- The broth achieves that perfect balance of sweet crab essence and savory depth that makes Vietnamese soups so addictive
- Thick banh canh noodles have this incredible bounce that keeps every bite interesting
- One pot creates a complete meal that feels like a warm embrace
02 -
- Overcooking shrimp makes them rubbery and tough, so watch them like a hawk and remove immediately
- The noodles continue cooking in the hot broth, so slightly undercook them in the boiling water
- Fresh crab meat is worth every penny, but if using imitation, add it at the very end just to warm through
03 -
- Make the broth a day ahead and refrigerate overnight, the flavors deepen remarkably
- Keep some extra hot stock on hand in case people want more broth in their bowl