Banh Canh Cua (Vietnamese Noodle With Crab Soup)

1. 1

   Fill a large stockpot with 3 cups of water and bring to a boil.

2. 2

   Place the crabs in the water and steam for 15 minutes or until their shells are orange-red and their bellies turn white.

3. 3

   Save the crab stock. Remove the meat from the body and claws, and save the juice from the body.

4. 4

   In a separate stockpot, fill 10 cups of water and cook the pork neck bones for 2 hours on medium heat.

5. 5

   For the soup, pour the strained the pork stock, 2 cups of crab stock, and juice from the crabs into a separate stockpot. Add fish sauce. Let the soup simmer on low heat for 30 minutes and remove any scum at the surface.

6. 6

   Season with salt and sugar to taste. Add 1/2 a cup of water at a time if the soup becomes too salty for your taste.

7. 7

   Boil the tapioca noodles until semi-clear. Strain and leave in cold water so they do not expand.

8. 8

   When ready to serve, add half a cup of noodles to a serving bowl, top with crab meat and shrimps and then add soup.

9. 9

   Garnish with green onions, cilantro, pepper, and Bird's eye chile pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.