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Fish, South and Southeast Asian

Bánh canh cua, Vietnamese crab noodle soup

Bánh canh cua is a Vietnamese soup made with thick, chewy noodles served in a crab and shrimp broth lightly thickened with cornstarch. For 4 people, it takes 40 minutes and a medium skill level, at about €5.00 per serving. The key to success is a broth thickened just enough to coat each noodle without turning gluey.

Tonight, bánh canh cua, a thick Vietnamese noodle soup with crab and shrimp, as comforting as it gets.

Bánh canh cua, Vietnamese crab noodle soup
Total time
40 min
Difficulty
Medium
Cost per person
€5.00
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Bánh canh cua stands out for its texture, a lightly thickened broth that clings to thick round noodles instead of letting them float loose like in a pho. Crab meat and shrimp bring a sweet, briny flavor, sharpened by fish sauce and softened by crispy fried shallots. It's a hearty soup, closer to a full meal than a starter.

This is a recipe for an evening when you have a bit of time on hand, or a Sunday if you want to take care with the fresh herb garnish. It appeals to fans of Vietnamese flavors and anyone curious about rich broths. Since the crab and the mild kick of fish sauce can surprise younger palates, this one is best saved for adults or kids already used to Asian flavors.

The ingredients

4 people

Pantry

  • Bánh canh or udon noodles 400 g
  • Chicken brothoften in the pantry 1.2 l
  • Tapioca starch or cornstarchoften in the pantry 2 tbsp
  • Fish sauce 2 tbsp
  • Neutral oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Crab meat 200 g
  • Peeled shrimp 300 g

Fruits and vegetables

  • Shallots 2
  • Garlic 3 cloves
  • Scallions 3
  • Fresh cilantro 4 sprigs
  • Lime 1

Allergens Shellfish, Fish, Gluten

The step by step recipe

  1. Cook the minced garlic and shallots in the oil until golden, and set aside half for serving. 5 min

    The reserved fried shallots become the final crispy garnish.

  2. Pour the broth over the rest, add the fish sauce, and bring to a simmer. 10 min

    Taste before adding salt, the fish sauce already brings plenty of it.

  3. Add the shrimp and crab meat, cook for three minutes, then thicken the broth with the cornstarch dissolved in a little cold water. 5 min

    Stream in the cornstarch slurry while stirring, the soup should lightly coat the back of a spoon.

  4. Cook the noodles separately in boiling water according to the package, then drain them. 5 min

    Cooking the noodles separately keeps the broth clear instead of cloudy with starch.

  5. Divide the noodles among the bowls, pour over the garnished broth, and finish with scallions, cilantro, the golden fried shallots, and a squeeze of lime.

    Eat it with the fresh herbs added at the last moment, the contrast with the hot soup is what makes the dish.

Our tips to get it right

  • Always dissolve the cornstarch in cold water before adding it to the hot broth, otherwise it forms lumps you can't fix afterward.
  • Prep and measure every ingredient before you start cooking, the shrimp and crab cook fast and leave little room to improvise.
  • If the broth tastes flat after the fish sauce, add a touch more fish sauce rather than salt, it also brings umami depth.

The variations

  • Swap the shrimp for chunks of firm white fish if you want to vary the seafood flavors.
  • For a vegetarian version, use vegetable broth, mushrooms, and firm tofu instead of crab and shrimp, with soy sauce in place of fish sauce.
  • To save time, use fresh udon noodles that cook in two minutes and store bought picked crab meat.

What to serve it with

  • Extra lime wedges
  • Hot jasmine tea
  • Green papaya salad

Storage

Store the broth and noodles separately in the refrigerator in a sealed container, up to 2 days. The cornstarch thickened broth doesn't freeze well, it loses its silky texture once thawed. Reheat the broth gently over low heat and pour it over freshly cooked noodles rather than reheating them together.

Questions about this dish

Can I use udon noodles instead of bánh canh noodles?

Yes, udon noodles have a thick texture close to traditional bánh canh noodles. They're also the easiest option to find at a regular grocery store.

How do I keep the broth from getting too thick?

Add the dissolved cornstarch gradually while stirring, and stop once the broth lightly coats the back of a spoon. You can always add more, but you can't take it out once it's in.

Can I make the broth ahead of time?

You can prepare the base broth with the garlic and shallots a day ahead, then add the shrimp, crab, and cornstarch right before serving. This keeps the seafood from overcooking.

What kind of crab meat works best for this soup?

Canned or frozen crab meat works well, as long as it's well drained before adding it in. Fresh picked crab gives a finer flavor if it's easy for you to find.

How long does it take to make a bánh canh cua, a Vietnamese crab noodle soup?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a bánh canh cua, a Vietnamese crab noodle soup?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bánh canh cua, a Vietnamese crab noodle soup cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish, gluten. Always check the labels of the products you buy.

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