Dish

Bánh canh cua

Banh Canh Cua

Bánh canh cua is made with a thick and chewy noodle that is made from tapioca flour and rice flour. The broth is made with pork bones, dried shrimp, and crab meat. The dish is then filled with additional ingredients such as sliced pork, shrimp, and fish cakes. The dish is then topped with fried garlic, scallions, and cilantro. This dish is a perfect balance of sweet, salty, and savory flavors that will leave you feeling satisfied.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Noodle Dish

Origins and history

Bánh canh cua originated from Vietnam and is a popular street food in the country. It is enjoyed by locals and tourists alike.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains meat and seafood. It is also not suitable for those with shellfish allergies.

Variations

There are many variations of Bánh canh cua, some include additional ingredients such as quail eggs, pork liver, and fried shallots. Some variations also use a different type of noodle such as egg noodles or udon noodles.

Presentation and garnishing

This dish is typically served in a large bowl with the noodles at the bottom and the soup and toppings on top. It is garnished with fried garlic, scallions, and cilantro.

Tips & Tricks

To enhance the flavor of the broth, simmer the pork bones and dried shrimp for at least 2 hours. This will allow the flavors to develop and create a rich and flavorful broth.