Banh Canh Cua Vietnamese Crab Noodle Soup (Print)

Hearty Vietnamese noodle bowl with crab, shrimp, and rich aromatic broth

# 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 Make:

01 - In a large soup pot, combine chicken stock, pork bones, onion halves, smashed garlic, salt, and sugar. Bring to a rolling boil over high heat, then reduce to medium-low heat and let simmer for 30 minutes. Skim off any foam or impurities that rise to the surface for a clearer broth.
02 - Add fish sauce to the broth and stir to incorporate. Using a slotted spoon or strainer, remove and discard the pork bones and onion halves. The broth should now be flavorful and clear.
03 - Add peeled and deveined shrimp to the simmering broth. Cook for 2–3 minutes until just pink and opaque. Remove shrimp immediately with a slotted spoon and set aside on a plate to prevent overcooking.
04 - Gently add crab meat and sliced fish cakes to the broth. Simmer on low heat for 5–7 minutes to allow the seafood flavors to meld with the broth. Avoid vigorous boiling to keep crab meat intact.
05 - While broth simmers, cook banh canh noodles according to package directions (typically 3–5 minutes in boiling water). Drain thoroughly and rinse lightly with cool water to prevent sticking. Set aside.
06 - Divide cooked noodles evenly among 4 serving bowls. Arrange cooked shrimp, crab meat, and fish cakes on top of the noodles in an appealing presentation.
07 - Ladle hot broth generously over each bowl, covering the noodles and seafood. Top with sliced spring onions, fried shallots, chopped cilantro, and fresh black pepper. Serve with lime wedges and sliced chili on the side for individual seasoning. Serve immediately while piping hot.

# Expert Advice:

01 -
  • The broth develops this incredible depth from just bones and aromatics, no complicated shortcuts needed
  • Thick tapioca noodles have this addictive bounce that makes every slurp satisfying
  • You get generous amounts of crab and shrimp in every bowl without spending hours at the stove
02 -
  • The shrimp will overcook in seconds, so pull them out as soon as they turn pink
  • Rinsing the noodles after draining prevents them from turning into one giant clump
  • Fried shallots lose their crunch quickly, so add them right before serving
03 -
  • Fresh crab is worth the effort, but good quality pasteurized crab meat works beautifully
  • The fried shallots can be made ahead and stored in an airtight container for up to a week

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