Bánh Canh Cua Vietnamese Crab Noodle Soup (Edit recipe)

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Bánh Canh Cua is a Southern Vietnamese crab noodle soup made with thick chewy noodles, sweet seafood broth, crab, shrimp, quail eggs, mushrooms, and traditional toppings. This comforting Vietnamese soup features a silky orange-red broth created from pork ribs, crab roe, and annatto oil. The thick bánh canh noodles absorb the rich seafood flavor while toppings add different textures and flavors to every bite. Serve this Vietnamese crab noodle soup hot with fresh herbs, lime, chili, and fried shallots for a complete and satisfying meal.

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Original Recipe

PREP TIME

40 minutes

COOK TIME

2 hours

INGREDIENTS

37

Serves: 8

Ingredients

Broth Base

1.75 lb Pork Spareribs
2 Daikon
1 Yellow Onion
1.5 oz Ginger Root
1.75 oz Shallot
1 gallon Water
3 Tbsp Annatto oil

Crab And Seafood

2.2 lb Blue Crab, whole
3.5 oz Shrimp, Raw, Peeled and prepared

Toppings

Noodles And Thickening

2.2 lb Rice Noodles
40 grams Tapioca Starch
0.333 cup Water
0.5 tsp Sesame Oil

Aromatics And Seasonings

6 cloves Garlic
4 Green Onion (Scallion)
4 Cilantro
2.5 Tbsp Fish Sauce
0.5 Tbsp Salt
2 Tbsp Cane Sugar
0.333 Tbsp Chicken Bouillon
1 tsp All Purpose Seasoning - Vegeta
0.5 tsp Black Pepper
0.5 cup Shallot, fried
1 pieces Lime
2 pieces Thai Chili
1 cup Bean Sprouts
1 cup Herbs, Fresh
2 Tbsp Gochujang (Red Chili Paste), Optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Clean the crabs thoroughly under cold water and remove dirt from shells, legs, and joints.
Blanch pork ribs and pork skin with ginger, shallots, and salt, then rinse thoroughly to create a cleaner broth base.
Simmer pork ribs with fresh water, onion, daikon, and aromatics until the broth becomes sweet and flavorful. Skim foam regularly to keep the broth clear.
Prepare pork blood cake, shrimp, quail eggs, and pork skin by blanching or cooking each topping separately.
Clean the crab, remove the roe, and separate crab pieces for cooking.
Sauté crab roe with annatto oil and seasonings to develop the orange color and seafood aroma.
Sauté crab pieces briefly with aromatics before adding them to the broth.
Sauté straw mushrooms with garlic and seasonings until fragrant.
Combine crab, shrimp, pork skin, pork blood cake, quail eggs, mushrooms, and crab roe into the broth.
Season the broth with fish sauce, salt, sugar, bouillon powder, and black pepper.
Cook bánh canh noodles according to package instructions and drain well.
Mix tapioca starch with water, then gradually add the slurry into the simmering broth until it lightly thickens.
Place noodles into serving bowls, pour hot crab broth over them, and arrange seafood toppings on top.
Finish with green onions, cilantro, fried shallots, black pepper, lime, fresh herbs, and chili before serving.

Notes

Use fresh crab when possible because crab roe provides deeper color and seafood flavor. Keep the broth at a gentle simmer to maintain clarity. Add tapioca starch gradually because the broth continues thickening as it cools. Cook noodles separately when possible to maintain the chewy texture of bánh canh. Store noodles and broth separately to prevent the noodles from becoming overly soft.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	916
Fat:	38 g
Carbohydrates:	35 g
Protein:	50 g
Cholesterol:	243 g
Sodium:	1526 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.