Bánh Đa Cua
Hai Phong Crab Noodle Soup
A signature dish from Hai Phong, this vibrant noodle soup features chewy red rice noodles bathed in a rich, savory broth made from field crabs and pork ribs, topped with flavorful crab cakes and fresh herbs. It's a true taste of Hai Phong city's culinary heritage.
🧂 Ingredients
- 500 g Banh da noodles (dried red rice noodles)(Look for dried red rice noodles specifically for Banh Da Cua. If unavailable, thick fresh rice noodles can be substituted, but the color and texture will differ.)
- 500 g Field crabs (live or frozen)(Field crabs are essential for the authentic flavor. If live, ensure they are cleaned thoroughly. Frozen crab meat can be used as a last resort, but the broth will be less rich.)
- 300 g Pork ribs (cut into small pieces)(Pork ribs add depth and richness to the broth. You can also use pork belly.)
- 1 tablespoon Annatto seeds (achiote)(For coloring the broth and adding a subtle flavor. Can be omitted if unavailable.)
- 3 medium Shallots(Finely minced.)
- 3 cloves Garlic(Minced.)
- 2 medium Tomatoes(Diced.)
- 2.5 liters Water
- 2-3 tablespoons Fish sauce(To taste.)
- 1 teaspoon Salt(Or to taste.)
- 1 teaspoon Sugar(Or to taste.)
- 1-2 Chili peppers (optional)(Sliced, for heat.)
- 2 bunches Morning glory (rau muong) or water spinach(Trimmed and washed. Other leafy greens like bok choy can be substituted.)
- for topping Fried shallots(Store-bought or homemade.)
- for serving Fresh herbs (e.g., perilla leaves, mint, cilantro)(Washed and roughly chopped.)
- for serving Lime wedges
👨🍳 Instructions
- 1
Prepare the crabs: If using live crabs, clean them thoroughly. Remove the shells and extract the crab meat. Mince the crab meat finely or process it in a food processor until paste-like. Reserve the crab roe (if any) separately. Set aside the minced crab meat and roe.
⏱️ 20 minutes - 2
Prepare the broth base: In a large pot, heat 2 tablespoons of cooking oil over medium heat. Add minced shallots and garlic, sautéing until fragrant and lightly golden, about 2-3 minutes. Add the diced tomatoes and cook until softened, about 5 minutes. Stir in the minced crab meat and crab roe (if using), and cook for another 5-7 minutes, stirring occasionally, until the crab meat is cooked through and has turned a reddish-orange color.
⏱️ 15 minutes - 3
Simmer the broth: Add the pork ribs to the pot with the crab mixture. Pour in the 2.5 liters of water. Bring to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the pork ribs are tender and the broth has developed a rich flavor. Skim off any scum that rises to the surface during simmering.
⏱️ 1 hour - 4
Infuse color and flavor: While the broth simmers, prepare the annatto oil. In a small saucepan, heat 1 tablespoon of cooking oil over low heat. Add the annatto seeds and cook gently for about 5 minutes until the oil turns a deep red. Be careful not to burn the seeds. Strain the oil and discard the seeds. Stir this red oil into the simmering broth for color.
⏱️ 10 minutes - 5
Season the broth: Once the pork ribs are tender, season the broth with fish sauce, salt, and sugar to taste. Add sliced chili peppers if desired for a spicy kick. Continue to simmer for another 10-15 minutes to allow the flavors to meld.
⏱️ 15 minutes - 6
Cook the noodles and greens: In a separate pot of boiling water, cook the banh da noodles according to package directions. This usually takes about 5-8 minutes. In the last 2 minutes of cooking, add the morning glory (or other greens) to the boiling water to blanch them until tender-crisp. Drain the noodles and greens well.
⏱️ 10 minutes - 7
Assemble the bowls: Divide the cooked noodles and greens among individual serving bowls. Ladle the hot crab broth over the noodles, ensuring each bowl gets some pork ribs and crab meat. Top generously with fried shallots and fresh herbs. Serve immediately with lime wedges on the side for squeezing.
⏱️ 5 minutes
💡 Pro Tips
- ✓The quality of field crabs is crucial for an authentic and flavorful broth. Freshness matters!
- ✓Don't overcook the red rice noodles; they should be chewy but not mushy.
- ✓Adjust seasoning to your preference. The balance of salty, sweet, and savory is key.
- ✓For a richer broth, you can simmer the pork ribs and crab mixture for longer.
- ✓Homemade fried shallots add an extra layer of aroma and crunch.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shrimp or fish cakes for extra protein and texture.
- Omit pork ribs for a lighter, purely crab-based broth.
- Include other vegetables like bean sprouts or shredded banana blossoms.