Banh Canh Cua Vietnamese Crab Noodle (Printable)

Rich Vietnamese noodle soup with crab, shrimp, and thick tapioca noodles in savory 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 teaspoon salt
06 - 1 teaspoon sugar
07 - 1 tablespoon 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 tablespoons fried shallots
14 - 1 small bunch cilantro, chopped
15 - 1 red chili, sliced (optional)
16 - Lime wedges
17 - Fresh ground black pepper

# Steps:

01 - In a large soup pot, combine chicken stock, blanched pork bones, halved onion, smashed garlic, salt, and sugar. Bring to a boil over high heat, then reduce heat to low and simmer for 30 minutes. Skim off any foam that rises to the surface.
02 - Add fish sauce to the simmering broth, stirring 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 seasoned broth. Simmer for 2 to 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 to 7 minutes to allow flavors to meld together. Keep the broth warm over low heat.
05 - While broth simmers, cook banh canh noodles according to package instructions. Drain thoroughly and rinse lightly with cool water to prevent sticking. Divide noodles evenly among 4 serving bowls.
06 - Top each bowl of noodles with reserved shrimp, crab meat, and fish cakes. Ladle hot broth generously over the noodles and seafood, ensuring all ingredients are submerged.
07 - Finish each bowl with sliced spring onions, fried shallots, chopped cilantro, and red chili slices if using. Serve with lime wedges on the side and fresh ground black pepper for individual seasoning. Serve immediately while piping hot.

# Expert Advice:

01 -
  • The broth develops a deep, savory complexity that only comes from simmering real bones and aromatics together
  • Those bouncy tapioca noodles have the most satisfying texture and are unlike any other noodle you have tried
  • Everything comes together in just over an hour, making it achievable for a weeknight dinner that feels special
02 -
  • Overcooking the shrimp will make them rubbery and tough, so pull them out as soon as they turn pink
  • The broth tastes better if you make it a day ahead, giving the flavors time to meld and intensify
  • Banh canh noodles keep cooking from residual heat, so rinse them promptly after draining
03 -
  • Blanching the pork bones for 5 minutes before starting the broth removes impurities and keeps your soup clear
  • A drop of annatto oil in the broth gives it that restaurant quality color without affecting the flavor

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