Banh Canh Cua Vietnamese Noodles (Print Version)

Rich broth with thick tapioca noodles, crab, shrimp in aromatic Vietnamese style.

# What You 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 - In a large soup pot, combine chicken stock, pork bones, onion halves, smashed garlic, salt, and sugar. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 minutes. Skim off any foam that rises to the surface during simmering.
02 - Add fish sauce to the broth and stir to incorporate. Remove and discard the pork bones and onion halves using a strainer or slotted spoon.
03 - Add peeled and deveined shrimp to the simmering broth. Cook for 2-3 minutes until just pink and opaque. Remove shrimp with a slotted spoon and set aside on a plate.
04 - Add crab meat and sliced fish cakes to the broth. Simmer gently for 5-7 minutes to allow flavors to meld and seafood to heat through.
05 - While broth simmers, cook banh canh noodles according to package instructions (typically 3-5 minutes in boiling water). Drain well and rinse lightly with cold water to prevent sticking.
06 - Divide cooked noodles evenly among 4 serving bowls. Arrange cooked shrimp, crab meat, and fish cakes on top of the noodles.
07 - Ladle hot broth generously over each bowl, covering the noodles and seafood. Top with spring onions, fried shallots, chopped cilantro, sliced chili if using, and a grinding of fresh black pepper. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • The chewy tapioca noodles have this incredible bounce that soaks up all that sweet crab flavor
  • Unlike pho which takes all day, this comes together in just over an hour but tastes like it simmered twice as long
  • Something about the combination of sweet crab and savory pork bones makes this the most comforting bowl youve ever had
02 -
  • Dont let the shrimp cook too long or theyll turn tough and chewy, pull them out the moment they turn pink
  • The broth should never be at a hard boil once you add the seafood, gentle simmering keeps everything tender
  • Banh canh noodles thicken up as they sit, so if youre not serving immediately, keep the broth separate
03 -
  • Annatto oil adds this beautiful red orange color and subtle earthy flavor, just stir in a teaspoon at the end
  • If you cant find fresh crab, frozen works but thaw it completely and pat it dry first to avoid watering down your broth

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