Bánh Đa Cua Hải Phòng (Classic Hai Phong Crab Noodle Soup)
Món truyền thống · Vietnamese
A classic and iconic noodle soup from Hai Phong, characterized by its rich, savory broth made from crab and pork, chewy red-brown bánh đa cua noodles, and fresh toppings.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Bánh đa cua noodles400g
- Fresh water crab meat300g
- Pork belly200g
- Shrimp paste2 tbsp
- Annatto seeds1 tbsp
- Shallots2, minced
- Garlic3 cloves, minced
- Scallions3, chopped
- Cilantro1 bunch, chopped
- Lime wedges4
- Chili peppers2, sliced (optional)
- Pork bones500g (for broth)
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Prepare the broth: Boil pork bones in water for at least 1 hour. Skim off impurities. Strain and set aside.
- 2
Prepare the crab paste: Sauté minced shallots and garlic in a little oil. Add fresh crab meat and shrimp paste. Cook until fragrant and crab is cooked through. Set aside.
- 3
Prepare the noodles: Blanch the bánh đa cua noodles in boiling water until softened but still chewy. Drain and rinse with cold water.
- 4
Infuse oil with annatto seeds: Heat oil and add annatto seeds. Cook until seeds release their color. Strain out seeds. This oil will give the soup its characteristic color.
- 5
Assemble the soup: Reheat the pork bone broth. Add the prepared crab paste mixture to the broth. Season with salt and pepper. Add a spoonful of the annatto-infused oil for color.
- 6
Slice the pork belly thinly and blanch it. Add the blanched pork belly to the soup.
- 7
To serve, place a portion of blanched bánh đa cua noodles in each bowl. Ladle the hot crab broth and pork belly over the noodles. Garnish with chopped scallions, cilantro, and sliced chili peppers if desired. Serve with lime wedges.
