Canh Bun Recipe Crab And Water Spinach Noodle Soup

I absolutely adore this recipe because it brings together an incredible fusion of rich seafood flavors with a hint of umami from the fermented shrimp paste, creating a bowl of comfort that’s both nostalgic and adventurous. Plus, it’s packed with vibrant veggies and topped with fresh herbs, making each bite feel like a soul-warming hug after a long day!

As someone who truly adores the eye-catching and flavor-packed world of Vietnamese cooking, I feel that Canh Bun—a delicious, crab-and-noodle soup that one might also dub a kind of lusty seafood bisque—really nourishes. Its heart-meltingly rich broth, made from simmering sweet pork ribs and succulent crab, is brightened with a handful of freshly picked water spinach.

The broth itself, however, teams with flavor, thanks not only to the unctuous crab and the sweet, smoky pork, but also to the liveliness of lime and the gentle heat of fermented shrimp paste that one might call the secret ingredient. Canh Bun is no wallflower.

Ingredients

Rice Vermicelli Noodles
Carbohydrates are a source of energy for the dish.

Pork Ribs
Enriches the soup base with protein and flavor.

Crab Meat
Presents sugary, faint flavors along with delightful an array of proteins.

Shrimp
Provides extra protein and a rich flavor.

Water Spinach
Contributes fresh, crunchy texture.

Adds nutrients and vitamins.

Tomatoes
Delivers acidity and natural sweetness, improving taste.

Fermented Shrimp Paste
Gives umami and a rich, meaty flavor.

Fried Tofu
Provides both texture and vegetarian protein for the soup.

Fish Sauce
Provides a profound umami and savory taste.

Ingredient Quantities

• 1 pound rice vermicelli noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 pound pork ribs, cut into pieces
• 8 cups water
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound crab meat
• 1/2 pound shrimp, peeled and deveined
• 1 bunch water spinach, washed and cut into 2-inch pieces
• 2 tomatoes, cut into wedges
• 2 tablespoons fermented shrimp paste
• 1/2 cup fried tofu, cut into cubes
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped green onions
• 1 lime, cut into wedges

Instructions

1. Warm water should be used to soak the rice vermicelli noodles for 15-20 minutes until they are softened. Afterward, drain the noodles and set them aside.

2. In a large saucepot, warm the vegetable oil over medium heat. Stir in the minced garlic and sauté until fragrant.

3. Put the pork ribs into the pot and sear them on all sides.

4. Add 8 cups of water and heat to boiling. Drop in the ribs, reduce the heat to a simmer, and cook for about 30 minutes until tender.

5. Combine the fish sauce, salt, and ground black pepper with the broth.

6. Introduce the crab meat and shrimp to the pot. Allow them to mingle in the pot for another 5 to 7 minutes, checking for doneness with the shrimp. They should be opaque and yielding in texture. If that’s not the case, return the lid to the pot and give them another minute or so.

7. Carefully introduce to the broth the water spinach, tomatoes, and fermented shrimp paste. Allow these flavors to mingle and coalesce for 5 minutes over a gentle simmer.

8. Put the fried tofu cubes in the pot and add an additional 3 to 5 minutes of cooking time.

9. Portion the softened rice vermicelli noodles into individual bowls. Ladle the hot soup over the noodles, making sure that every bowl receives a portion of the ribs, crab, shrimp, vegetables, and tofu.

10. Top each bowl with chopped cilantro, sliced green onions, and a lime wedge, before serving.

Equipment Needed

1. Large saucepot
2. Strainer
3. Mixing spoon
4. Chef’s knife
5. Cutting board
6. Ladle
7. Bowls for serving
8. Measuring spoons
9. Measuring cup

FAQ

• What is Canh Bún?Canh Bún is a traditional Vietnamese noodle soup with the following basic components:

  -Rice vermicelli noodles

  -Seafood (usually a mix of shrimp, crab, and fish)

  -Flavorful broth, which typically contains turmeric and shrimp paste.

• Can I use another type of noodles?Vermicelli de riz est traditionnel, mais vous pouvez le remplacer par d’autres nouilles fines comme des nouilles de haricot mungo ou des nouilles de riz fines, si nécessaire.
• Is there a substitute for water spinach?If you’re unable to find water spinach, you can substitute it with spinach or another leafy green, such as Swiss chard, though the flavor may differ slightly.
• How do I prepare the soup base?Begin with alliums in the pan: two medium heads of garlic, minced, in a quarter cup of vegetable oil, on medium heat. Stir and fry until lovely and aromatic. Then add three pounds of pork ribs (belly, spare, or a combination thereof) cut into manageable lengths, that is, a length less than or equal to the breadth of your palm. These pieces in the pan will yield a spectacular broth.
• Can I use canned crab meat?The best flavor comes from fresh crab meat, but high-quality canned crab meat makes a convenient substitute and can still result in a very tasty dish.
• How do I balance the flavor of fermented shrimp paste?Shrimp paste is strong stuff, and the amount you use should be adjusted to your taste. When using lime juice, make sure to balance the flavors and not to overpower the dish.
• What garnishes are recommended?Soup’s flavor and freshness are enhanced by toppings such as chopped cilantro, green onions, and a squeeze of lime juice.

Substitutions and Variations

Use glass noodles or thin rice noodles instead of rice vermicelli noodles.
In place of vegetable oil, you can use canola oil or sunflower oil.
If you’re looking to switch out the pork ribs, try chicken thighs or beef shank.
Soy sauce or tamari can be used in place of fish sauce.
Imitation crab or cooked lobster meat can be used in place of crab meat.
If you can’t find water spinach, you can use kale or baby spinach instead.
Miso paste can be used to achieve a different flavor profile when substituting for fermented shrimp paste.

Pro Tips

1. Intensify the Broth Flavor Before adding the water, deglaze the pot with a splash of fish sauce and let it reduce slightly. This will intensify the flavors from the garlic and pork ribs.

2. Enhance Seafood Taste Use whole shrimp shells to make a quick shrimp stock. Boil the shrimp shells separately in some water for 20 minutes, strain, and add this stock to the pot for a richer seafood flavor.

3. Noodle Perfection After soaking and draining the rice vermicelli noodles, toss them lightly with a touch of sesame oil to prevent sticking and to add an extra layer of flavor.

4. Better Texture for Tofu For a chewier texture, re-fry the fried tofu cubes in a bit of oil before adding them to the soup. This will also enhance their flavor.

5. Maximize Green Freshness Add the cilantro and green onions at the very end, just before serving, to preserve their fresh, vibrant flavors and crisp textures.