Bánh Canh Cua - Vietnamese Crab Noodle Soup

Ingredients

• 500g (1.1 lb) fresh crab meat 500g (1.1 lb) fresh crab meat
• 500g (1.1 lb) pork bones 500g (1.1 lb) pork bones
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 500g (1.1 lb) thick rice noodles 500g (1.1 lb) thick rice noodles
• 1 onion, peeled and halved 1 onion, peeled and halved
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh herbs (cilantro, Thai basil) for garnish Fresh herbs (cilantro, Thai basil) for garnish
• Bean sprouts and lime wedges for serving Bean sprouts and lime wedges for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant.
2. 2.
   Add the pork bones to the pot and cook for 5 minutes, stirring occasionally.
3. 3.
   Pour enough water into the pot to cover the pork bones. Bring to a boil, then reduce the heat and simmer for 1 hour, skimming off any impurities that rise to the surface.
4. 4.
   Remove the pork bones from the pot and set aside. Strain the broth to remove any solids.
5. 5.
   Return the broth to the pot and bring it back to a simmer. Add the fish sauce, sugar, salt, and black pepper. Stir well to combine.
6. 6.
   Add the shrimp to the broth and cook until they turn pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
7. 7.
   Cook the rice noodles according to the package instructions. Drain and set aside.
8. 8.
   Divide the cooked noodles among serving bowls. Top with crab meat, shrimp, and any desired garnishes.
9. 9.
   Ladle the hot broth over the noodles and serve immediately with bean sprouts and lime wedges on the side.

Treat your ingredients with care...

• Crab meat — If using whole crabs, steam them until cooked and remove the meat from the shells. Use fresh crab meat for convenience.
• Pork bones — You can ask your butcher to provide you with pork bones suitable for making broth.
• Rice noodles — Choose thick rice noodles for an authentic texture. Follow the package instructions for cooking time.

Tips & Tricks

• For a spicier kick, add a few slices of fresh chili or a drizzle of chili oil to the soup.
• Customize your toppings by adding sliced green onions, fried shallots, or chopped peanuts.
• If fresh crab meat is not available, you can use canned crab meat as a substitute.
• To enhance the umami flavor, consider adding a splash of soy sauce to the broth.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Bánh Canh Cua hot, allowing the flavors to meld together. Provide additional lime wedges, bean sprouts, and fresh herbs on the side for diners to add according to their taste preferences.

Presentation advice

Present the Bánh Canh Cua in individual bowls, showcasing the vibrant colors of the crab meat, shrimp, and garnishes. Sprinkle some fresh herbs on top for an added pop of green.