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Name: Authentic Banh Canh Cua (Vietnamese Crab and Thick Noodle Soup)
Prep time: 30 min
Cook time: 60 min
Yield: 4
Cuisine: Vietnam
Ingredients: *For the Broth:**; 1 lb pork bones (neck or trotter); 1 lb whole raw crab (mud crab or Dungeness crab); 8 cups water; 1 large yellow onion; 4 shallots; 3 stalks green onions (scallions), white parts only; 2 tablespoons fish sauce; 1 tablespoon sugar; 1 teaspoon salt; 1 teaspoon chicken bouillon powder (optional, for extra umami); *For the Noodles & Assembly:**; 1 lb fresh Banh Canh noodles (tapioca/rice flour noodles); 1/2 lb pork belly or shoulder, thinly sliced; 1 tablespoon vegetable oil; *For the Slurry (Thickener):**; 2 tablespoons tapioca starch; 1/4 cup water; *For the Fried Shallots:**; 1/2 cup thinly sliced shallots; 1/4 cup vegetable oil; *For Garnish:**; 1 bunch Thai basil; 1 bunch culantro (ngò gai), chopped; 1 bunch bean sprouts; 2 limes, cut into wedges; Fresh red chili peppers, sliced; Black pepper

Banh Canh Cua

🇻🇳 Vietnam

Southern

Vietnamese thick noodle soup with crab, often garnished with fried shallots and herbs.

soup

noodles

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