Banh Canh Cua (Vietnamese Noodle With Crab Soup)

Name: Banh Canh Cua (Vietnamese Noodle With Crab Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Dungeness crabs; 2 pounds pork neck bones; 10 cups water; 3 tablespoons fish sauce; 1 teaspoon salt; 3 tablespoons sugar; 1 14-oz package of tapioca noodles; 1/2 pound shrimp, peeled, deveined, and cooked; thinly sliced scallions for garnish; chopped cilantro for garnish; Bird's eye chile and pepper to taste

Servings: persons

1
Fill a large stockpot with 3 cups of water and bring to a boil.
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
Save the crab stock. Remove the meat from the body and claws, and save the juice from the body.
4
In a separate stockpot, fill 10 cups of water and cook the pork neck bones for 2 hours on medium heat.
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
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
Boil the tapioca noodles until semi-clear. Strain and leave in cold water so they do not expand.
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
Garnish with green onions, cilantro, pepper, and Bird's eye chile pepper.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Dungeness crabs, 2 pounds pork neck bones, 10 cups water, 3 tablespoons fish sauce, and more.

Yes, Banh Canh Cua (Vietnamese Noodle With Crab Soup) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!