Viennese-style Crab Noodle Soup

Ingredients

In this Viennese adaptation of Bánh canh cua, we incorporate Viennese culinary techniques and flavors to create a unique fusion dish. The original Vietnamese version typically uses rice or tapioca noodles, while our Viennese-style recipe features delicate handmade noodles. Additionally, we enrich the soup with a touch of cream, which adds a velvety texture and a subtle richness to the dish. These adaptations give the soup a distinct Viennese twist while still maintaining the essence of the original Vietnamese flavors. We alse have the original recipe for Bánh canh cua, so you can check it out.

• 500g (1.1 lb) crab meat 500g (1.1 lb) crab meat
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 250g (9 oz) handmade noodles 250g (9 oz) handmade noodles
• 2 tablespoons fresh chives, chopped 2 tablespoons fresh chives, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the crab meat to the pot and cook for a few minutes until heated through.
3. 3.
   Pour in the fish or vegetable broth and bring to a simmer. Let it cook for about 20 minutes to allow the flavors to meld together.
4. 4.
   Meanwhile, cook the handmade noodles according to the package instructions. Drain and set aside.
5. 5.
   After the soup has simmered, stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes.
6. 6.
   To serve, divide the cooked noodles among serving bowls and ladle the hot soup over them. Garnish with fresh chives.
7. 7.
   Enjoy the Viennese-style Crab Noodle Soup while it's still hot and flavorful.

Treat your ingredients with care...

• Crab meat — Ensure that the crab meat is fresh and properly cooked before adding it to the soup. Remove any shells or cartilage before using.
• Handmade noodles — If you can't find handmade noodles, you can substitute with fresh egg noodles or even thin pasta such as angel hair pasta.

Tips & Tricks

• For a more intense crab flavor, you can add crab shells to the broth while simmering and strain them out before adding the cream.
• If you prefer a lighter soup, you can use half-and-half instead of heavy cream.
• Feel free to adjust the seasoning according to your taste preferences by adding more salt, pepper, or herbs.

Serving advice

Serve the Viennese-style Crab Noodle Soup hot in individual bowls. Accompany it with freshly baked bread or rolls to soak up the flavorful broth.

Presentation advice

Garnish each bowl of Viennese-style Crab Noodle Soup with a sprinkle of fresh chives. The vibrant green color will add a pop of freshness to the dish. Serve the soup in elegant bowls or soup tureens to enhance the visual appeal.