Banh Canh Cua Noodle Soup (Printable version)
Savory Vietnamese noodle bowl featuring thick tapioca noodles, fresh crab, shrimp, and aromatic broth in a rich, comforting soup perfect for any meal.
# 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 Make It:
01 - In a large soup pot, combine chicken stock, pork bones, onion, 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 for a clear broth.
02 - Stir in fish sauce and continue simmering for 2 minutes. Remove the pork bones and onion halves from the broth using a strainer or slotted spoon. Discard or reserve bones for another use.
03 - Add shrimp to the simmering broth and cook for 2–3 minutes until just pink and opaque. Remove shrimp promptly with a slotted spoon and set aside to prevent overcooking.
04 - Add crab meat and sliced fish cakes to the broth. Simmer gently over medium-low heat for 5–7 minutes to allow the seafood flavors to meld with the broth.
05 - While broth simmers, cook banh canh noodles according to package instructions (typically 3–5 minutes in boiling water). Drain thoroughly and rinse lightly with cold water to prevent sticking. Divide noodles among 4 serving bowls.
06 - Arrange cooked shrimp, crab meat, and fish cakes over the noodles in each bowl, distributing evenly.
07 - Ladle hot broth generously over the noodles and seafood. Top with spring onions, fried shallots, cilantro, sliced chili (if using), and a grinding of black pepper. Serve immediately with lime wedges on the side.
# Expert tips:
01 -
- The broth develops incredible depth from just 30 minutes of simmering
- Thick tapioca noodles have this irresistible chewy texture that ordinary noodles cant match
- Its one of those bowls where everyone at the table goes quiet, focused entirely on eating
02 -
- Dont skip blanching the pork bones, it keeps your broth clear
- Shrimp cooks in minutes, overcooking ruins the texture
- Store bought fried shallots are fine but homemade changes everything
03 -
- Make the broth a day ahead, the flavors deepen overnight
- Keep your garnishes separate until serving so nothing gets soggy