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Banh Canh Cua

A rich Vietnamese noodle soup featuring thick tapioca noodles and tender crab in a savory broth.

75 minMediumServes 4480 cal/serving

VietnameseSoupStovetopStandardHigh ProteinDairy-FreeNut-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 2 lbs pork neck bones, rinsed
  • 10 cups water
  • 2 tbsp annatto oil
  • 1/4 cup shallots, minced
  • 1 lb lump crab meat, drained
  • 3 tbsp fish sauce
  • 1/4 cup tapioca starch
  • 16 oz banh canh noodles
  • 4 scallions, thinly sliced

Instructions

  1. 1

    In a large stockpot, simmer 2 lbs rinsed pork neck bones in 10 cups water for 45 minutes until tender and meat reaches 145 F, skimming any foam from the surface.

  2. 2

    Heat 2 tbsp annatto oil in a skillet over medium heat, add 1/4 cup minced shallots, and sauté for 2 minutes until fragrant.

  3. 3

    Add 1 lb drained lump crab meat and 3 tbsp fish sauce to the skillet, stirring gently for 2 minutes, then transfer into the broth pot.

  4. 4

    Mix 1/4 cup tapioca starch with equal parts cold water to form a slurry, then stir it into the broth to thicken.

  5. 5

    Add 16 oz banh canh noodles to the broth and cook for 3 minutes until translucent and tender.

  6. 6

    Ladle soup into bowls and garnish with 4 thinly sliced scallions before serving.

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Questions

How much time should I plan for Banh Canh Cua?

As written, 75 minutes: 20 of prep and 55 of cooking. The longest single stretch is step 1 (45 minutes): "In a large stockpot, simmer 2 lbs rinsed pork neck bones in 10 cups water for 45 minutes until tender and meat reaches 145 F, skimming any foam from the surface."

What internal temperature should Banh Canh Cua reach?

For Banh Canh Cua, the target internal temperature is 145 F (about 65 C), given in step 1. A probe thermometer removes the guesswork.

Why mix the cornstarch with water first in Banh Canh Cua?

Step 4 reads: "Mix 1/4 cup tapioca starch with equal parts cold water to form a slurry, then stir it into the broth to thicken." Dry starch clumps the moment it meets hot liquid. The slurry in step 4 disperses it first, and it only thickens once the sauce comes back to a simmer.

Is there a substitute for achiote in Banh Canh Cua?

The entry for Banh Canh Cua calls for 2 tbsp annatto oil. In its place: Mix paprika with a pinch of turmeric and a few drops of vinegar for the color and mild earthiness.

Does Banh Canh Cua contain shellfish?

Yes: 1 lb lump crab meat, drained. The full allergen list for this entry is gluten, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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