Bánh Đa Cua - Vietnamese Crab Noodle Soup

Ingredients

• 500g (1.1 lb) fresh crab meat 500g (1.1 lb) fresh crab meat
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 200g (7 oz) bánh đa noodles 200g (7 oz) bánh đa noodles
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Green onions, sliced (for garnish) Green onions, sliced (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
2. 2.
   Add the lemongrass, star anise, cinnamon stick, and ginger to the pot. Stir fry for a minute to release their aromas.
3. 3.
   Pour in the chicken or vegetable broth and bring it to a boil. Reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together.
4. 4.
   While the broth is simmering, cook the bánh đa noodles according to the package instructions. Drain and set aside.
5. 5.
   After 20 minutes, remove the lemongrass, star anise, cinnamon stick, and ginger from the broth using a slotted spoon.
6. 6.
   Stir in the fish sauce and sugar, adjusting the seasoning to taste.
7. 7.
   Gently fold in the fresh crab meat and let it cook for about 5 minutes until heated through.
8. 8.
   To serve, divide the cooked bánh đa noodles into bowls. Ladle the hot soup with crab meat over the noodles.
9. 9.
   Garnish with fresh cilantro and green onions. Serve with lime wedges on the side.

Treat your ingredients with care...

• Crab meat — Ensure that the crab meat is fresh and free from any shells or cartilage before adding it to the soup.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Bánh đa noodles — Cook the noodles according to the package instructions, but be careful not to overcook them as they can become mushy.

Tips & Tricks

• For a spicier kick, add a few slices of fresh chili pepper to the soup.
• If fresh crab meat is not available, you can use canned crab meat as a substitute.
• To enhance the aroma, toast the star anise and cinnamon stick in a dry pan for a minute before adding them to the soup.
• Customize the toppings by adding bean sprouts, sliced chilies, or a drizzle of chili oil.
• For a heartier meal, serve the soup with a side of steamed rice.

Serving advice

Serve the Bánh Đa Cua hot in individual bowls, allowing the flavors to meld together. Provide lime wedges on the side for squeezing over the soup to add a tangy freshness. Accompany the dish with a plate of fresh herbs, such as Thai basil and mint, for diners to add to their bowls according to their preference.

Presentation advice

Present the Bánh Đa Cua by arranging the noodles neatly at the bottom of each bowl. Ladle the soup with crab meat over the noodles, ensuring that the crab meat is evenly distributed. Garnish with a generous amount of fresh cilantro and green onions on top for a vibrant and appetizing appearance.