Banh Canh Cua Recipe

I absolutely adore this Banh Canh Cua recipe because it perfectly combines the rich, savory flavors of crab, pork, and shrimp with the comforting texture of thick rice noodles, making it the ultimate cozy meal that feels like a warm hug in a bowl. Plus, the zesty kick from the lime and fresh herbs takes it to a whole new level of deliciousness, making every spoonful a joyful burst of flavors that reminds me of my grandma’s kitchen.

Banh Canh Cua is a delightful Vietnamese noodle soup, one I absolutely love, for its rich flavors and warm comfort. I start with 1 lb of crab (preferably fresh, and a little back fin, for 16 oz total, doesn’t hurt) plus 8 oz of pork shoulder.

That’s what makes it the soup it is, with such a nice consistency and such great flavor. The base itself, made with 4 cups chicken broth and just enough fish sauce so you can tell it’s there, is pretty damn close to perfect.

Blanche the banh canh noodles in the broth. Add everything else.

Top with scallions. Use cilantro if you like that taste.

Use lime juice, or let the diners do so. Besides the crab and the pork, the ingredients I think really make this soup sing are the minced garlic and the annatto oil.

Ingredients

Flesh of the Crab: Abundant in protein and omega-3 fatty acids, the stuff that makes it possible for our hearts to stay healthy.

Pork shoulder: Supplies tenderness and taste; a fine protein source.

Shrimp: Few calories, much protein, and many essential vitamins.

Banh Canh Noodles: Satisfyingly thick, they deliver energy-giving carbs.

Fish Sauce: Provides umami depth, created from fermented fish, and is a source of salt.

Garlic is rich in antioxidants, adding both a health boost and a pungent taste to your meals.

Onion: Provides sweetness, is rich in vitamins, and is full of antioxidants.

Scallions: Improve taste, furnish vitamins and minerals.

Ingredient Quantities

• 1 lb crab meat
• 1 lb pork shoulder, thinly sliced
• 8 oz shrimp, peeled and deveined
• 12 oz banh canh noodles or thick rice noodles
• 4 cups chicken broth
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons cooking oil
• 2 cloves garlic, minced
• 1 onion, thinly sliced
• 2 tablespoons annatto oil (optional, for color)
• Chopped scallions for garnish
• Cilantro for garnish
• Lime wedges for serving

Instructions

1. In a large pot, over medium heat, warm the cooking oil. Stir in the minced garlic and the sliced onion, and sauté them together until the mixture is fragrant and the onion has turned translucent.

2. Add the pork shoulder, cut into thin slices, to the pot. Cook until the pork is brown and cooked through.

3. Stir in the chicken broth and bring to a simmer. Add fish sauce, sugar, salt, and black pepper, and mix well.

4. Add the crab meat and shrimp to the pan. Allow them to cook gently for about 5 minutes, or until the shrimp take on a nice rosy color and the crab meat has reached a palatable temperature.

5. In another saucepan, set the water to boil. Once at a full boil, add the banh canh noodles. Cook according to the package directions; they should be al dente when drained. Set the noodles aside until ready to use.

6. If using, mix the annatto oil into the soup well for color.

7. Incorporate the cooked banh canh noodles with the soup in the pot. Stir gently to ensure that the noodles mix well and are heated throughout.

8. Sample the broth and modify the seasoning as needed, incorporating more fish sauce or salt as necessary.

9. To serve, dish the soup into bowls, making sure each bowl contains a good mixture of the noodles, the pork, the shrimp, and the crab.

10. Top with minced scallions and chopped cilantro, and serve with lime wedges on the side to squeeze over the soup. Enjoy your homemade Banh Canh Cua!

Equipment Needed

1. Large pot
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Saucepan
7. Colander or strainer
8. Ladle
9. Serving bowls
10. Small knife or scissors for trimming, if necessary

FAQ

• Q: Can I use a different type of seafood in this recipe?
  A: Yes, you can substitute crab meat with other seafood such as lobster or firm white fish to customize the dish to your taste.
• Q: Is it necessary to use annatto oil in the recipe?
  A: Annatto oil is optional; it’s mainly used for adding color. If you don’t have it, you can skip this ingredient without affecting the flavor significantly.
• Q: What can I use as a substitute for fish sauce?
  A: Soy sauce can be used as a substitute for fish sauce if you’re looking for a non-fishy alternative, although it will slightly alter the flavor.
• Q: How do I store leftovers of Banh Canh Cua?
  A: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding additional broth if needed to maintain consistency.
• Q: Can I make the noodles from scratch?
  A: Yes, making banh canh noodles from scratch is possible but time-consuming. Ready-made noodles are convenient and work well for this recipe.
• Q: What other garnishes can I add?
  A: Besides scallions and cilantro, you can add sliced chili peppers or fried shallots for extra flavor and texture.

Substitutions and Variations

Crab meat: Replace with imitation crab sticks or lobster meat for an alternative flavor experience.
Pork shoulder: You can substitute chicken breast or thighs, which are much leaner.
Banh canh noodles: If unavailable, substitute with udon noodles or thick vermicelli.
Soy sauce or tamari can be used as a substitute, though it will alter the flavor slightly.
Annatto oil: Alternatives to color include paprika-infused oil or saffron.

Pro Tips

1. Crab Meat Preparation If possible, use fresh crab meat for the best flavor. If using canned, be sure to drain it well and check for any shell fragments before adding it to the soup.

2. Pork Marination Marinate the pork shoulder slices in a little fish sauce, sugar, and pepper for 15-20 minutes before cooking. This will enhance the flavor of the pork when it’s added to the soup.

3. Shrimp Timing Add the shrimp towards the end of the cooking process to ensure they don’t become overcooked and rubbery. Shrimp cook very quickly, so they only need a few minutes.

4. Annatto Oil If not available, you can substitute it with a mix of paprika and oil to achieve a similar color. This oil is mainly for vibrant color and does not contribute much to the flavor.

5. Noodle Cooking Rinse the cooked noodles under cold water after boiling to stop them from cooking further and to prevent them from sticking together before adding them to the soup. This way, they’ll maintain a nice texture in the soup.