Bánh Canh Cua (Vietnamese Crab Noodle Soup)
Món truyền thống · Vietnamese
A rich and flavorful Vietnamese crab noodle soup featuring thick, chewy tapioca noodles in a savory broth with shredded crab meat, pork, and aromatic herbs. This is the classic, comforting version.
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
- Tapioca starch2 cups
- Water3 cups
- Pork shoulder1 lb
- Fresh crab meat8 oz
- Shrimp8 oz
- Chicken broth6 cups
- Annatto seeds2 tbsp
- Garlic4 cloves
- Shallots2
- Fish sauce3 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Scallions3
- Cilantro1/2 cup
- Lime1
- Chili peppers1-2
Các bước
- 1
Prepare the noodles: Mix tapioca starch with 3 cups of water. Cook over medium heat, stirring constantly, until thickened into a dough. Let cool slightly, then knead until smooth. Roll into logs and cut into 1/2-inch thick pieces. Steam for 15-20 minutes until translucent. Set aside.
- 2
Prepare the broth base: Sauté minced garlic and shallots in a pot. Add annatto seeds and cook for 2 minutes to release color. Strain out seeds.
- 3
Cook the pork: Boil pork shoulder in water until tender. Remove, let cool, then slice thinly. Reserve the pork cooking liquid.
- 4
Assemble the soup: In the pot with the annatto oil, add chicken broth and pork cooking liquid. Bring to a simmer. Add fish sauce, sugar, salt, and pepper. Add cooked pork slices and peeled shrimp.
- 5
Serve: Ladle the hot broth with pork and shrimp into bowls. Add a generous portion of the steamed tapioca noodles and fresh crab meat to each bowl. Garnish with chopped scallions, cilantro, lime wedges, and sliced chili peppers.
