Bánh Canh Ghẹ (Bánh Canh with Mud Crab)
85% chuẩn vị · Vietnamese
A luxurious variation of Bánh Canh Cua that specifically uses mud crab (ghẹ) for a richer, sweeter crab flavor. The broth is often enhanced with crab roe for extra depth.
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
- Mud crab (ghẹ)2 lbs
- Pork ribs1 lb
- Chicken broth6 cups
- Annatto seeds2 tbsp
- Garlic4 cloves
- Shallots2
- Fish sauce4 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Scallions3
- Cilantro1/2 cup
- Lime1
- Chili peppers1-2
Các bước
- 1
Prepare 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 crab: Clean and crack the mud crabs into manageable pieces. Reserve the roe if available.
- 3
Cook pork ribs: Boil pork ribs until tender. Remove and set aside. Reserve the cooking liquid.
- 4
Prepare broth base: Sauté minced garlic and shallots. Add annatto seeds and cook for 2 minutes. Strain out seeds.
- 5
Assemble the soup: In the pot with the annatto oil, add chicken broth, pork rib cooking liquid, and crab roe (if using). Bring to a simmer. Add fish sauce, sugar, salt, and pepper. Add the crab pieces and cooked pork ribs. Simmer gently for 10-15 minutes until crab is cooked through.
- 6
Serve: Ladle the hot broth with crab and pork into bowls. Add a generous portion of the steamed tapioca noodles. Garnish with chopped scallions, cilantro, lime wedges, and sliced chili.
