I finally cracked a Vietnamese Banh Canh Recipe that serves up briny crab, springy noodles, and a broth you’ll be mad at me for hiding.

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I’m obsessed with the mud-sweet snap of crab and the pop of fresh shrimp in a bowl of thick bánh canh noodles. I love that broth, bright and noisy with crisp toppings, punching right through the starch.

It’s not delicate. It slaps your face in the best way.

This Vietnamese Banh Canh Recipe hits every angle I want in Tasty Seafood Soup With Crab And Shrimp, slurpy, messy, a little wild. Bring napkins.

Bring friends who won’t judge. Pure, loud seafood joy.

No pretension. Just craveable.

I’ll eat it at midnight, noon, whenever, with reckless focus always. No shame whatsoever.

Ingredients

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Bánh canh noodles: chewy, slurpable body that soaks up the broth.
Broth: the warm backbone, keeps everything cozy and soupy.
Blue crab: sweet, briny meat that feels like a seaside treat.
Shrimp: sweet pop of seafood, adds quick-cooking texture.
Pork hock: deep, gelatin-rich body, makes the broth silky.
Fish sauce: savory umami punch, salty and classic.
Sugar: balances salt and brightens the broth gently.
Annatto oil: pretty orange color and subtle nutty note.
Shallots: soft, caramelized sweetness when fried or simmered.
Garlic: warm aroma, sharpens the whole bowl.
Ginger: fresh lift, keeps it from feeling too heavy.
Dried shrimp: funky umami boost, small but mighty.
Scallions: green freshness and light crunch on top.
Cilantro: herby lift, brightens each spoonful.
Fried shallots: crunchy, salty, addictively good garnish.
Lime or calamansi: acidic zip that cuts richness perfectly.
Fresh chilies: heat option, adds bite if you want.
Crab roe: rich, creamy pockets of pure seafood luxury.

Ingredient Quantities

400 g bánh canh noodles (tapioca or tapioca-rice blend), drained

800 ml to 1.2 L water or low-sodium chicken stock for broth

1 kg whole blue crab or lump crab meat (if using whole, reserve shells for broth)

250 g fresh shrimp, peeled and deveined, tails optional

300 g pork hock or pork shoulder with bone (for richer broth)

2 tbsp fish sauce, more to taste

1 tsp sugar

1 tbsp annatto oil or 2 tbsp neutral oil plus 1 tsp annatto seeds for coloring

4 shallots, peeled and thinly sliced

3 cloves garlic, smashed

1 small piece ginger, 2 to 3 cm, smashed (optional, for aroma)

2 tbsp dried shrimp, rinsed and roughly chopped (optional, boosts umami)

Salt and freshly ground white pepper, to taste

2 stalks scallions, thinly sliced

A handful cilantro leaves, roughly chopped

Fried shallots for garnish

Bean sprouts for serving (optional)

Lime or calamansi wedges for serving

Fresh chilies or sliced red chili in vinegar for serving

Crab roe or crab fat if available, about 2 to 3 tbsp (optional, for richness)

How to Make this

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1. Rinse pork hock and crab shells, then blanch pork in boiling water 2 minutes to remove scum, drain and rinse quickly; this keeps the broth clearer.

2. In a large pot heat annatto oil (or heat neutral oil with annatto seeds until oil is orange, then discard seeds); fry sliced shallots, smashed garlic and ginger briefly until fragrant but not burnt.

3. Add blanched pork hock, crab shells (or lump crab meat later if using bought meat), dried shrimp and pour in 800 ml to
1.2 L water or low sodium chicken stock; bring to a boil, then lower to a gentle simmer.

4. Skim foam occasionally and simmer uncovered for 45 minutes to 1 hour to extract flavor; if you want extra richness simmer longer. Taste and adjust water as needed.

5. Remove pork hock and set aside to cool a little, then pick meat off the bone and shred; if you used whole crab, remove cooked crab meat and any roe into a bowl and set aside as well.

6. While broth simmers, bring a separate pot of water to boil and cook bánh canh noodles according to package directions until tender but still springy; drain and rinse briefly under warm water so they dont stick.

7. Strain the broth into a clean pot to remove shells, shallot bits and solids; return broth to heat, add shredded pork, reserved crab meat and peeled shrimp, simmer just until shrimp turn pink, about 2 to 3 minutes.

8. Season the broth with fish sauce, 1 tsp sugar, salt and freshly ground white pepper to taste; stir in crab roe or crab fat if you have it for added richness and umami.

9. Divide cooked bánh canh noodles among bowls, ladle the hot soup, crab and shrimp over noodles, then top with sliced scallions, chopped cilantro and a sprinkle of fried shallots.

10. Serve immediately with lime or calamansi wedges, bean sprouts and fresh chilies or sliced red chili in vinegar on the side so people can adjust acidity and heat to their liking.

Equipment Needed

1. Large stockpot (6 to 8 L) for blanching and simmering the broth
2. Medium pot for cooking bánh canh noodles
3. Fine-mesh strainer or chinois to strain out shells and solids
4. Colander and a large bowl for draining and rinsing noodles and holding cooked crab/pork
5. Chef knife and cutting board for slicing shallots, garlic, scallions and picking pork meat
6. Tongs and a slotted spoon for removing pork, shells and skimming foam
7. Ladle for serving the soup into bowls
8. Small frying pan or saucepan for making annatto oil and frying shallots (or a skillet)

FAQ

Q: Can I use store bought crab meat instead of whole blue crab?

A: Yes, you can. Lump crab meat saves time and is cleaner, but if you use whole crab save the shells and simmer them for 20 to 30 minutes to make a richer, sweeter broth. If using canned crab rinse it and add near the end so it doesnt fall apart.

Q: My bánh canh noodles get gummy, how do I prevent that?

A: Rinse the cooked noodles under cold water right after draining and toss with a little oil to keep them separate. Don’t overcook them in the broth, add to bowls then ladle hot broth over just before serving.

Q: What if I dont have annatto oil or seeds?

A: The annatto just gives that warm orange color and mild flavor. You can skip it or use a tiny pinch of paprika for color, but the soup will taste fine without it. If you have neutral oil, fry a few shallots in it to get some color and aroma instead.

Q: How long should I simmer the pork to get a good broth?

A: Simmer pork hock or shoulder gently for 1 to 1.5 hours until meat is falling off the bone and broth is flavorful. If you rush with high heat you get cloudy broth and tougher meat, so keep it low and steady.

Q: Can I make this ahead and reheat it?

A: Yes, make the broth a day ahead, chill and skim any fat, then refrigerate. Reheat gently and add noodles, shrimp and crab just before serving. Seafood cooks fast so dont boil it or itll get tough.

Q: How do I adjust the seasoning if the broth tastes flat?

A: Taste and correct in small steps. Add fish sauce for umami and salt, a pinch of sugar to round flavors, and a squeeze of lime or calamansi to brighten it up. If it needs depth, a spoon of the reserved crab roe or a bit more dried shrimp helps.

Bánh Canh Cua Tôm (Crab And Shrimp Tapioca Noodle Soup) Recipe Substitutions and Variations

Bánh canh noodles: substitute with thick udon, wide rice noodles (banh pho cut thick), or fresh rice vermicelli if you don’t mind a lighter chew.
Whole blue crab / lump crab meat: use canned crab meat, king crab legs, or a mix of firm white fish (like cod) plus a splash of fish sauce to add seafood flavor.
Pork hock / pork shoulder with bone: swap for chicken thighs with bone, pork neck, or a smoked ham hock for a deeper, slightly smoky broth.
Annatto oil or annatto seeds: replace with a little paprika plus neutral oil for color, or use a touch of turmeric for yellow-orange hue if annatto isn’t available.

Pro Tips

1. Toast the dried shrimp and shallots a bit before you fry them, it makes the broth way more savory and aromatic. Don’t burn them though, once they go dark the flavor turns bitter.

2. If you want a really clear broth, skim foam often and strain through a fine sieve or cheesecloth. Also blanching the pork and rinsing the shells like in the steps helps a lot, but a gentle simmer after that keeps it clean and still flavorful.

3. Add the crab meat and shrimp at the very end so they stay tender. Overcooking seafood makes it rubbery and dulls the sweet crab flavor, so just heat until shrimp turn pink.

4. Save any crab roe or fat and stir it in off heat right before serving. It boosts richness and gives a lovely silkiness without extra cooking, and people will think you worked longer on the soup.

5. Cook the bánh canh slightly under package time so they hold up in the hot broth and don’t get mushy. Toss them with a little oil or rinse in warm water so they don’t clump when you plate.

Bánh Canh Cua Tôm (Crab And Shrimp Tapioca Noodle Soup) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I finally cracked a Vietnamese Banh Canh Recipe that serves up briny crab, springy noodles, and a broth you'll be mad at me for hiding.

Servings

servings

Calories

577

kcal

Equipment: 1. Large stockpot (6 to 8 L) for blanching and simmering the broth
2. Medium pot for cooking bánh canh noodles
3. Fine-mesh strainer or chinois to strain out shells and solids
4. Colander and a large bowl for draining and rinsing noodles and holding cooked crab/pork
5. Chef knife and cutting board for slicing shallots, garlic, scallions and picking pork meat
6. Tongs and a slotted spoon for removing pork, shells and skimming foam
7. Ladle for serving the soup into bowls
8. Small frying pan or saucepan for making annatto oil and frying shallots (or a skillet)

Ingredients

400 g bánh canh noodles (tapioca or tapioca-rice blend), drained
800 ml to 1.2 L water or low-sodium chicken stock for broth
1 kg whole blue crab or lump crab meat (if using whole, reserve shells for broth)
250 g fresh shrimp, peeled and deveined, tails optional
300 g pork hock or pork shoulder with bone (for richer broth)
2 tbsp fish sauce, more to taste
1 tsp sugar
1 tbsp annatto oil or 2 tbsp neutral oil plus 1 tsp annatto seeds for coloring
4 shallots, peeled and thinly sliced
3 cloves garlic, smashed
1 small piece ginger, 2 to 3 cm, smashed (optional, for aroma)
2 tbsp dried shrimp, rinsed and roughly chopped (optional, boosts umami)
Salt and freshly ground white pepper, to taste
2 stalks scallions, thinly sliced
A handful cilantro leaves, roughly chopped
Fried shallots for garnish
Bean sprouts for serving (optional)
Lime or calamansi wedges for serving
Fresh chilies or sliced red chili in vinegar for serving
Crab roe or crab fat if available, about 2 to 3 tbsp (optional, for richness)

Directions

Rinse pork hock and crab shells, then blanch pork in boiling water 2 minutes to remove scum, drain and rinse quickly; this keeps the broth clearer.
In a large pot heat annatto oil (or heat neutral oil with annatto seeds until oil is orange, then discard seeds); fry sliced shallots, smashed garlic and ginger briefly until fragrant but not burnt.
Add blanched pork hock, crab shells (or lump crab meat later if using bought meat), dried shrimp and pour in 800 ml to
2 L water or low sodium chicken stock; bring to a boil, then lower to a gentle simmer.
Skim foam occasionally and simmer uncovered for 45 minutes to 1 hour to extract flavor; if you want extra richness simmer longer. Taste and adjust water as needed.
Remove pork hock and set aside to cool a little, then pick meat off the bone and shred; if you used whole crab, remove cooked crab meat and any roe into a bowl and set aside as well.
While broth simmers, bring a separate pot of water to boil and cook bánh canh noodles according to package directions until tender but still springy; drain and rinse briefly under warm water so they dont stick.
Strain the broth into a clean pot to remove shells, shallot bits and solids; return broth to heat, add shredded pork, reserved crab meat and peeled shrimp, simmer just until shrimp turn pink, about 2 to 3 minutes.
Season the broth with fish sauce, 1 tsp sugar, salt and freshly ground white pepper to taste; stir in crab roe or crab fat if you have it for added richness and umami.
Divide cooked bánh canh noodles among bowls, ladle the hot soup, crab and shrimp over noodles, then top with sliced scallions, chopped cilantro and a sprinkle of fried shallots.
Serve immediately with lime or calamansi wedges, bean sprouts and fresh chilies or sliced red chili in vinegar on the side so people can adjust acidity and heat to their liking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.