Banh Canh Cua Vietnamese Crab Noodle (Printer-friendly)

Hearty Vietnamese soup with thick tapioca noodles, crab, shrimp, and savory broth perfect for comforting meals.

# 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

# How-To Guide:

01 - In a large soup pot, combine chicken stock, pork bones, halved onion, smashed garlic, salt, and sugar. Bring to a boil, then reduce heat and simmer for 30 minutes. Skim off any foam that rises to the surface.
02 - Add fish sauce to the simmering broth. Remove the pork bones and onion using a strainer or ladle, discarding them.
03 - Add shrimp to the broth and simmer for 2-3 minutes until just cooked through. 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.
05 - While broth simmers, cook banh canh noodles according to package instructions. Drain and rinse lightly with cold water to prevent sticking.
06 - Divide cooked noodles evenly among serving bowls. Arrange shrimp, crab meat, and fish cakes on top of the noodles.
07 - Ladle hot broth generously over the noodles and seafood in each bowl.
08 - Top each bowl with spring onions, fried shallots, cilantro, and sliced chili if using. Serve with lime wedges and fresh black pepper on the side. Serve immediately while hot.

# Expert Advice:

01 -
  • The broth achieves that perfect balance between sweet crab essence and savory depth without needing hours of simmering
  • Thick tapioca noodles have this incredible bounce that keeps every bite interesting
  • Its one of those soups that actually tastes better the next day
02 -
  • Overcooking the shrimp is the most common mistake and they become tough quickly
  • Adding fish sauce too early can make it taste harsh, add it after the initial simmer
  • Fresh noodles should be used within a day or two of purchase for best texture
03 -
  • Make your broth a day ahead and refrigerate overnight, then skim the solidified fat for a cleaner result
  • Keep your garnishes prepped and ready so you can serve immediately once the broth is done

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