Bánh Canh Cua

August 4, 2024
5:25 pm

As the autumn season approaches, Vietnamese cuisine transitions to heartier, warming dishes that provide comfort and nourishment. Bánh Canh Cua, or Crab Tapioca Noodle Soup, is a beloved Vietnamese dish that perfectly embodies the flavors of autumn. This soup is rich, flavorful, and features thick, chewy tapioca noodles in a savory crab broth, making it an ideal choice for cooler days.

Bánh Canh Cua is not only delicious but also packed with nutrients from fresh crab and vegetables. The unique texture of the tapioca noodles combined with the aromatic broth makes this soup a delightful experience for the senses. Enjoy this traditional Vietnamese soup to warm your soul as the leaves begin to fall.

Recipe:

Ingredients:

200g tapioca noodles
250g fresh crab meat
1 onion, chopped
3 cloves garlic, minced
1 liter chicken or seafood broth
1 tablespoon fish sauce
1 teaspoon sugar
1 tablespoon vegetable oil
2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
Fresh cilantro and green onions for garnish
Lime wedges for serving

Instructions:

Cook tapioca noodles according to package instructions. Drain and set aside.
In a large pot, heat vegetable oil over medium heat. Add onions and garlic, sauté until fragrant.
Add fresh crab meat and cook for 2-3 minutes.
Pour in the broth, fish sauce, and sugar. Bring to a boil, then reduce heat and let simmer for 10 minutes.
Stir in the cornstarch mixture to thicken the soup slightly.
Add the cooked tapioca noodles to the pot and simmer for another 2 minutes.
Serve hot, garnished with fresh cilantro and green onions, with lime wedges on the side.