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Name: Authentic Canh Bun (Vietnamese Crab and Tofu Noodle Soup)
Prep time: 25 min
Cook time: 35 min
Yield: 4
Cuisine: Vietnam
Ingredients: 5 lbs freshwater crabs (or 4 oz fermented crab paste/mắm cua đồng); 8 oz dried rice vermicelli noodles (bún); 14 oz firm tofu, cut into 1/2-inch cubes; 1 bunch water spinach (rau muống), stems removed, leaves torn; 1 tablespoon fermented shrimp paste (mắm tôm) or shrimp bouillon; 2 tablespoons tapioca starch; 3 tablespoons neutral cooking oil; 1 tablespoon fish sauce; 1 teaspoon sugar; 1/2 teaspoon MSG (optional, but traditional); 4 cloves garlic, minced; 1 shallot, minced; 2 quarts water or unsalted chicken broth; 1 lime, cut into wedges; Fresh Thai chilies, sliced (optional garnish); Fresh herbs: Thai basil, perilla (optional garnish)

Canh Bun

🇻🇳 Vietnam

Northern

Vietnamese noodle soup with crab paste, tofu, and water spinach.

soup

noodles

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