Banh Canh Cua Vietnamese Crab Noodle Soup (Printable Version)
Rich Vietnamese noodle soup with thick tapioca noodles, crab, and shrimp in savory 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
# Directions:
01 - In a large soup pot, combine chicken stock, pork bones, halved onion, smashed garlic, salt, and sugar. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 30 minutes. Skim off any foam that rises to the surface for a clear broth.
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 until just pink and opaque. Remove shrimp promptly 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 infuse into the broth.
05 - While broth simmers, cook banh canh noodles according to package instructions (typically boil 3–5 minutes for fresh, 5–7 minutes for frozen). Drain well and rinse lightly with cool water to prevent sticking.
06 - Divide the cooked noodles evenly among 4 serving bowls.
07 - Arrange the cooked shrimp, crab meat, and fish cakes over the noodles in each bowl.
08 - Ladle the hot broth generously over the noodles and seafood. Top with spring onions, fried shallots, chopped cilantro, sliced chili (if using), and a grind of black pepper. Serve immediately with lime wedges on the side.
# Expert Hints:
01 -
- The thick chewy noodles have this incredible bounce that makes every bite satisfying
- That first spoonful of broth hits you with such deep crab flavor you will wonder how something this complex came from your own kitchen
02 -
- Overcooking the shrimp makes them rubbery and sad, so watch them closely and remove them the moment they turn pink
- The broth tastes different after resting for 10 minutes, so try it before serving and adjust the seasoning
03 -
- Make the broth a day ahead and refrigerate it overnight for the deepest flavor
- Toast the shrimp shells in oil before adding them to the broth for an extra layer of sweetness