ReceptnaptárRecipes › Southeast Asian › Lunch
Bánh canh cua (thick noodle soup with crab)
A southern Vietnamese soup with thick, springy tapioca noodles and crab meat, in a lightly thickened, orange-tinted broth. Bánh canh is the noodle's name, cua means crab.
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Method
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- Blanch the bones in boiling water for 3 minutes, rinse, then bring to the boil with the 2.5 L water and the charred onion, and simmer over low heat for 45 minutes, skimming. Strain.
- Fry the shallots in the annatto oil for 2 minutes, add the shrimp and fry for 2 minutes, then the crab meat and half the fish sauce, and toss for 1 more minute.
- Bring the stock to the boil, season with the remaining fish sauce, sugar, salt and pepper, and add the shrimp-crab mixture.
- Stirring, drizzle in the tapioca slurry and cook for 2 minutes until the soup is slightly thick and glossy.
- Cook the noodles as directed on the packet and rinse, then divide among bowls.
- Ladle over the hot soup with the crab and shrimp, sprinkle with spring onion and coriander, and serve with lime and chilli.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Udon noodles also work well if you can't get bánh canh.
- Add the thickener gradually — the soup shouldn't turn gluey.
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