Lazy Weekends · Vietnamese
Banh Canh Cua
A thick and hearty noodle soup with crab and pork, perfect for a slow weekend.
Why This Works
The signature viscosity of the broth is achieved through a precise integration of cornstarch, allowing it to cling perfectly to the translucent, elastic tapioca noodles. By utilizing annatto oil, we provide not only a striking aesthetic vibrancy but also a subtle, earthy depth that anchors the sweetness of the crab and the savory richness of the pork.
The Upgrade
Add a soft-boiled quail egg into each bowl for added decadence.
Chef's Secret
Michelin TechniqueUse high-quality crab meat; the freshness is the primary flavor driver in this subtle soup.
Ingredients
Total time including resting: 40 min
Directions
In a large pot, sauté the minced shallot and sliced pork belly until the pork is lightly browned.
5 minPour in the chicken broth and bring the liquid to a rolling boil.
5 minGently fold in the crab meat and the annatto oil, ensuring the soup takes on a vibrant orange hue.
2 minAdd the tapioca noodles to the pot and cook until the noodles become translucent and develop their characteristic chewy texture.
10 minSeason the soup with fish sauce, then slowly whisk in the cornstarch slurry until the broth reaches a velvety, thickened consistency.
3 minLadle the Banh Canh Cua into serving bowls and garnish immediately with fresh cilantro and a dusting of black pepper.
2 minWine Pairing
Sparkling Rosé
Sparkling
The BottleBillecart-Salmon Brut Rosé
The bubbles and acidity in a top-tier sparkling wine cut through the hearty, starch-heavy broth. Its red fruit nuances bridge the gap between the sweet crab meat and savory pork base.
Nutrition per Serving
480
calories
25g
protein
60g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Chili Garlic Oil
A spoonful of homemade or store-bought chili oil adds a necessary heat to the mild noodles.
Ingredients
Directions
Place chili flakes, garlic, salt, and sesame seeds in a heat-proof glass jar.
Heat the neutral oil in a small saucepan over medium-high heat until it reaches 350°F or a small piece of garlic sizzles instantly.
Carefully pour the hot oil over the chili mixture; it will bubble vigorously.
Allow the oil to settle for one minute, then stir in the soy sauce.
Let the mixture cool completely to room temperature to allow the flavors to bloom.
Serve a small spoonful over Banh Canh Cua to elevate the broth.
Side Dish
Fresh Bean Sprouts
A handful of raw sprouts adds a cooling crunch to the hot, thick noodle soup.
Ingredients
Directions
Discard any browned or wilted bean sprouts to ensure optimal crunch.
Rinse sprouts thoroughly in a colander under cold running water.
Submerge sprouts in a bowl of iced water mixed with salt for 3 minutes to enhance crispness.
Drain thoroughly using a spinner or paper towels to ensure no excess water dilutes the soup.
Toss gently with fresh lime juice to provide a bright, acidic lift.
Garnish with cilantro leaves and serve immediately alongside the hot Banh Canh Cua.
Member Reviews
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This Banh Canh Cua came out incredible. The chef's secret tip is worth the price of admission.