Banh Canh Cua Vietnamese Crab Noodle Soup (Print Version)

Comforting Vietnamese soup featuring thick chewy noodles, fresh crab, and shrimp in rich savory broth

# 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 Cook:

01 - Combine chicken stock, pork bones, onion, garlic, salt, and sugar in a large soup pot. Bring to a boil over high heat, then reduce heat to low and simmer for 30 minutes, skimming off any foam that rises to the surface.
02 - Add fish sauce to the broth and stir to combine. Remove and discard the pork bones and onion halves using a strainer or slotted spoon.
03 - Add shrimp to the simmering broth and cook for 2–3 minutes until just pink and cooked through. 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 5–7 minutes to allow the flavors to meld together.
05 - Cook banh canh noodles according to package instructions until tender. Drain well and rinse lightly with cool water to prevent sticking.
06 - Divide the cooked noodles evenly among 4 serving bowls. Arrange the cooked shrimp, crab meat, and fish cakes on top of the noodles.
07 - Ladle the hot broth generously over the noodles and seafood in each bowl. Top with spring onions, fried shallots, cilantro, sliced chili (if using), and a grind of black pepper. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The broth achieves that elusive balance where sweet crab meat meets the deep savory punch of pork bones, creating layers of flavor that develop beautifully as they simmer
  • Those thick chewy tapioca noodles are what dreams are made of, offering the most satisfying slippery texture that clings to every drop of the aromatic broth
  • This soup somehow manages to feel both light enough for a weeknight dinner yet special enough for gathering friends around the table on a rainy Sunday
02 -
  • The broth continues to reduce as it simmers, so taste and adjust seasoning before serving, as saltiness concentrates over time
  • Overcooking the shrimp makes them rubbery and tough, so watch them carefully and remove them the moment they turn pink
  • These noodles absorb liquid quickly and can become soggy, so serve the soup immediately after assembling the bowls
03 -
  • A splash of annatto oil adds that beautiful restaurant style reddish orange hue without altering the flavor profile
  • Prepping all garnishes before you start cooking means you can serve this soup piping hot, which is how it tastes best

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