Bánh Canh Cua (Vietnamese Crab Noodle Soup)

🧂 Ingredients

• 500 g Tapioca noodles (fresh or dried)
• 1 kg Whole crab (mud crab or blue crab recommended)
• 500 g Pork bones (femur or neck bones)
• 1 tbsp Shrimp paste (mắm ruốc)
• 2 tbsp Annatto seeds
• 3 tbsp Vegetable oil
• 4 cloves Garlic
• 2 medium Shallots
• 2-3 tbsp Fish sauce
• 1 tsp Sugar
• to taste Salt
• 2.5 liters Water or chicken broth
• for serving Garnish: Fresh herbs (cilantro, scallions, mint)
• for serving Garnish: Lime wedges
• for serving Garnish: Chili peppers (sliced)
• for serving Garnish: Fried shallots

👨‍🍳 Instructions

1. 1

   Prepare the Broth Base: Rinse the pork bones thoroughly under cold water. Place them in a large stockpot, cover with cold water, and bring to a rolling boil over high heat for 5 minutes. This process, called blanching, helps remove impurities. Drain the bones and rinse them again. Clean the stockpot.

   ⏱️ 15 minutes
2. 2

   Simmer the Broth: Return the blanched pork bones to the clean stockpot. Add the 2.5 liters of water (or chicken broth). Bring to a gentle simmer over medium-high heat, then reduce heat to low. Skim off any foam or scum that rises to the surface during the first hour. Cover partially and let simmer for at least 1 hour to extract flavor from the bones.

   ⏱️ 1 hour
3. 3

   Cook and Prepare Crab: While the broth simmers, prepare the crab. Steam or boil the crab pieces until they turn bright red and are cooked through, about 10-15 minutes. Once cooled slightly, carefully extract the crab meat from the shells, reserving any roe. Roughly chop the crab shells and add them to the simmering pork bone broth for extra flavor. Discard any unusable shell pieces.

   ⏱️ 20 minutes
4. 4

   Make Annatto Oil: In a small saucepan, heat 3 tbsp vegetable oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil turns a deep red color (about 2-3 minutes). Be careful not to burn the seeds. Strain the oil through a fine-mesh sieve, discarding the seeds. Set aside.

   ⏱️ 5 minutes
5. 5

   Infuse Broth with Crab Flavor: Remove the pork bones and crab shells from the broth using a slotted spoon. Strain the broth through a fine-mesh sieve into another clean pot for a clearer soup. You should have about 2 liters of rich broth. If needed, add more water or broth to reach the desired volume. Bring the strained broth back to a gentle simmer.

   ⏱️ 10 minutes
6. 6

   Season the Broth: Add the dissolved shrimp paste, minced garlic, and minced shallots to the simmering broth. Stir well. Season with fish sauce, sugar, and salt to taste. The broth should be savory, slightly sweet, and have a distinct umami flavor. Stir in 1 tablespoon of the prepared annatto oil for color and aroma. Let it simmer for another 5-10 minutes for the flavors to meld.

   ⏱️ 10 minutes
7. 7

   Cook Tapioca Noodles: Bring a separate large pot of water to a boil. Add the tapioca noodles and cook according to package directions until they are tender and slightly translucent, usually 5-10 minutes for fresh or 15-20 minutes for dried (after soaking). Drain the noodles well.

   ⏱️ 10-20 minutes
8. 8

   Assemble and Serve: Divide the cooked tapioca noodles among serving bowls. Ladle the hot, flavorful crab broth over the noodles. Top generously with the reserved crab meat and crab roe (if using). Drizzle with a little more annatto oil for extra color. Serve immediately with a side of fresh herbs, lime wedges, sliced chili peppers, and fried shallots for guests to add as they please.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Using a combination of pork bones and crab shells creates a deeply flavorful and complex broth.
• ✓Fresh tapioca noodles offer the best chewy texture, but good quality dried ones are a suitable alternative. Ensure they are cooked until tender but not mushy.
• ✓Don't skip the blanching step for the pork bones; it's crucial for a clean-tasting broth.
• ✓Adjust seasoning (fish sauce, salt, sugar) carefully at the end to achieve the perfect balance of savory, sweet, and umami.
• ✓The annatto oil not only adds a beautiful reddish-orange hue but also a subtle, earthy aroma.

🔄 Variations

• Add peeled and deveined shrimp along with the crab meat for extra seafood flavor.
• Include slices of tender boiled pork belly or thinly sliced pork loin for a richer, heartier soup.
• For a vegetarian version, omit pork bones and crab, and use a rich mushroom and vegetable broth, adding tofu and more vegetables.

🥗 Nutrition

Per serving