Soup
Delicious Vietnamese Crab Udon Soup (Bánh Canh Tôm Cua)
Vietnamese Crab Udon Soup combines the rich, aromatic flavors of traditional Vietnamese cuisine with the comforting texture of Japanese udon noodles. This fusion dish is a delightful marriage of the delicate sweetness of crab meat and the robust, savory broth typically found in Vietnamese soups. The soup is typically enhanced with a variety of fresh herbs, spices, and vegetables, creating a vibrant and flavorful experience that is both satisfying and refreshing.
Ideal for seafood lovers looking for a new twist on noodle soup, Vietnamese Crab Udon Soup offers a unique culinary adventure that brings together the best of both worlds. Whether served as a hearty lunch or a light dinner, this dish is sure to impress with its complex flavors and appealing presentation.
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What is Vietnamese Crab Udon Soup?
Banh Canh Tom Cua is a Vietnamese crab udon noodle soup made with:
- Thick, chewy udon noodles
- A rich and intensely flavored seafood broth
- Fresh crab meat
- Roasted pork
- Fresh herbs and vegetables
The hallmark ingredients are the fresh crab and the thick, chewy udon noodles, which differentiate Banh Canh Tom Cua from other Vietnamese noodle soups like pho or bun. The complex seafood broth is the foundation of the dish, made from crab shells, shrimp heads, and fish bones. Unlike pho, Banh Canh Tom Cua has a thicker, heartier broth. The roasted pork provides added texture and flavor. The soup is garnished with fresh herbs, bean sprouts, chili and lime before serving.
While Vietnam has several noodle soup specialties, none quite compares to the pure intensity of flavor and textural contrasts in Banh Canh Tom Cua. It combines Chinese noodle-making techniques with the coastal flavors of Vietnam.
Historical Background
Banh Canh likely originated in Central Vietnam, where crab and seafood are abundant. Food historians trace it back to the Nguyen Dynasty era (1802–1945). As with many Vietnamese dishes, Banh Canh Tom Cua reflects the influence of Chinese culinary techniques. The use of thick udon noodles likely came from China’s Guangdong province. Chinese migrants helped develop noodle-making in Vietnam.
Over decades, Vietnamese cooks adapted the udon noodles into their own style, creating a unique soup. Crab was incorporated as the star ingredient, reflecting Vietnam’s coastal seafood. While the dish was born in Central Vietnam, it became popular across the country.
Each region developed its own take on the soup, leading to variations in broth flavorings, noodles used, and added ingredients. Banh Canh Tom Cua is now considered one of Vietnam’s most quintessential noodle soup dishes, alongside pho and bun. It celebrates the country’s rich culinary heritage.
How to Make Vietnamese Crab Udon Soup?
To master the art of Banh Canh Tom Cua, it’s important to understand the key ingredients and cooking methods that give this soup its iconic flavors.
Broth Ingredients and Preparations
The broth is the soul of Banh Canh Tom Cua. An intensely flavored seafood broth is created from:
- Crab shells and legs
- Shrimp heads and shells
- Fish bones
- Yellow rock sugar
- Shallots
- Lemongrass
- Fish sauce
- Black peppercorns
Crab shells are roasted before simmering to enhance the crab flavor. Shrimp heads and shells also impart ocean richness. For even more complexity, some cooks add oily fish bones, like sardines. Rock sugar balances the brininess. Shallots and lemongrass provide aromatics. A touch of fish sauce gives depth. Peppercorns add subtle heat.
Simmering the broth low and slow (at least 3 hours) marries the flavors. Skimming fat and impurities refines the broth. The result is an intensely flavored, amber-hued seafood nectar.
Noodle Soup Toppings
Toppings give Banh Canh Tom Cua an enticing mix of textures:
- Fresh crab meat
- Roasted pork
- Crispy pork rinds
- Sliced onions
- Chopped scallions
- Bean sprouts
- Chili slices
- Lime wedges
- Fresh herbs like cilantro, basil, mint
Crab meat is the star topping and added just before serving so it doesn’t overcook. Roasted pork provides hearty bites. Pork rinds give crunch. Onions and scallions provide allium sweetness. Bean sprouts offer fresh crispness. Chili brings heat. Lime adds brightness. And fresh herbs give vibrancy.
Feel free to customize toppings to your taste! Add crunch with fried shallots, texture with thick rice noodles, or heat with chili sauce.
Parboiling Pork
An optional but recommended step is parboiling the pork before roasting. Parboiling helps remove impurities and firms up the texture. To parboil:
- Cut pork into 2″ cubes
- Place in boiling water for 2-3 minutes until outside tightens
- Remove pork from water and rinse
- Pat thoroughly dry before roasting
This quick parboil helps the pork better absorb flavors when roasted.
Annatto Oil Preparation
A key flavoring element is annatto oil, made by infusing oil with annatto seeds. To make it:
- Heat 1 cup vegetable oil in a saucepan over medium heat
- Add 2 tablespoons annatto seeds and cook for 2-3 minutes until oil turns reddish-orange
- Remove from heat and let cool completely before using
The annatto oil lends both rich color and earthy flavor. It’s used to roast the pork and can also be drizzled on the soup itself.
Step-by-Step Vietnamese Crab Udon Soup Recipe
Now let’s walk through how to assemble this harmonious symphony of flavors and textures in your own kitchen:
Preparing the Ingredients
- Roast crab shells at 350°F for 10 minutes to intensify flavor
- Prepare seafood broth by simmering shells, bones, aromatics etc for at least 3 hours
- Parboil pork cubes briefly then roast in annatto oil until caramelized
- Prep toppings – slice pork, crab meat, scallions, onion, chili, herbs
Cooking Process
Broth:
- Strain and degrease seafood broth after simmering
- Season broth to taste with fish sauce, salt, sugar
- Keep warm over low heat
Assembly:
- Briefly blanch udon noodles in boiling water
- Add noodles to deep bowls
- Top with crab meat, roasted pork, pork rinds, herbs, sprouts, scallions
- Ladle hot broth into bowls
- Finish with lime, chili and annatto oil to taste
The aroma when assembling the noodle soup is irresistible! Now dig in and savor the magical blend of flavors.
Regional Variations
One of the joys of Banh Canh Tom Cua is exploring the regional diversity across Vietnam. Here are some of the key differences:
North Vietnam
- Light and clear broth, seasoned minimally
- Subtler crab flavor
- Wider, flat noodles
- Often topped with crispy fried wontons
Central Vietnam
- Intense and rich crab-infused broth
- Thicker, chewier rounded noodles
- More toppings like pork rinds, roasted pork
- Garnished with fresh herbs, chili, lime
South Vietnam
- Broth seasoned with lemongrass, garlic
- Thinner noodles, almost vermicelli-like
- Often served with shrimp
- Garnished with bean sprouts, lettuce
While broth intensity and noodle thickness may vary, the common thread is sweet, briny crab flavor paired with chewy noodles.
Tips for Perfecting the Dish
Attention to a few key details can take your Banh Canh Tom Cua from great to phenomenal:
Water Usage
- Use an unsalted water like distilled or filtered to let the seafood shine
- Add just enough water to cover bones while simmering broth
- Adding too much water makes broth thin and diluted
Simmering Techniques
- Simmer broth as low and slow as possible
- Near-constant simmer concentrates flavors
- Don’t let broth boil, which could make it cloudy
Serving and Pairing
Banh Canh Tom Cua is complex on its own, but complement it with a few crunchy, acidic pairings:
- Sides: Fresh herbs, bean sprouts, chili and lime wedges
- Drinks: Vietnamese iced coffee or an aromatic white wine like Riesling
The soup’s briny intensity stands up well to tannic wines. For a lighter pairing, try wheat beers or ginger ale.
Storage and Reheating
Like many soups, Banh Canh Tom Cua often tastes even better as leftovers:
- Store broth and noodles separately in fridge
- Reheat broth to a gentle simmer, add noodles to rehydrate
- Add crab at the very end to avoid overcooking
The complex broth keeps for 3-4 days refrigerated and 1-2 months frozen. Reheating it slowly preserves the crab flavor.
Ingredients
- Broth:
- 2-3 lbs Pork bones (neck bones, marrow bones, or a combination)
- 1 whole Yellow onion, peeled and quartered
- 10-12 Dried shrimp
- 1 inch Piece of daikon radish, peeled and cut into thick slices (optional)
- Water to cover the ingredients (around 8-10 cups)
- 1 tsp Salt
- 1 tbsp Fish sauce
- 1 tbsp Chicken broth powder (optional)
- ¼ cup Tapioca starch slurry (optional, for thickening)
- Crabmeat:
- 1-2 lbs Fresh or cooked crabmeat (crab legs, body meat, or a combination)
- 2 tsp Annatto seeds (achiote seeds), soaked in water for 30 minutes (optional, for coloring)
- Vegetable oil for sauteing
- Noodles and Toppings:
- 1 package (400g or 14oz) Banh canh noodles (or thick udon noodles)
- ½ lb Shrimp, peeled and deveined (optional)
- 2-3 cloves Garlic, minced
- 1 shallot or small onion, thinly sliced
- Scallions thinly sliced, for garnish
- Fresh herbs (cilantro, mint, Vietnamese coriander (rau răm)) chopped, for garnish
- Lime wedges for serving
- Black pepper to taste
- Fish sauce to taste (additional)
- Sriracha or chili sauce (optional, for spice)
Instructions
- Make the Broth:
- In a large pot, combine the pork bones, onion, dried shrimp, daikon (if using), and water. Bring to a boil, then reduce heat and simmer for at least 1 hour, skimming any scum that rises to the surface.
- Season the broth with salt, fish sauce, and chicken broth powder (if using). Simmer for another 15 minutes.
- Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids.
- Optional Thickening: If you prefer a thicker broth, whisk together ¼ cup tapioca starch with ¼ cup of cold water to make a slurry. Slowly stir the slurry into the simmering broth until it reaches your desired consistency.
- Prepare the Crabmeat:
- If using fresh crab, clean and break it apart, removing the meat from the shells. Reserve the shells for extra flavor (you can add them to the broth while simmering).
- If using cooked crabmeat, simply flake it into large pieces.
- Optional Coloring: If using annatto seeds, heat a tablespoon of vegetable oil in a small pan. Add the annatto seeds and cook for a minute, releasing their orange color into the oil. Strain the oil into a bowl and discard the seeds. Add a few tablespoons of the infused oil to the crabmeat, tossing to coat for a vibrant orange hue.
- Cook the Noodles and Prepare Toppings:
- Cook the banh canh noodles (or udon noodles) according to package instructions. Drain and rinse under cold water to prevent sticking.
- Optional Shrimp: If using shrimp, heat a separate pan with oil and saute the shrimp until pink and cooked through. Set aside.
- Prepare the garlic, shallot, scallions, fresh herbs, and lime wedges for garnishing.
- Assemble and Serve:
- Bring the broth back to a simmer. Add the crabmeat and simmer for 2-3 minutes, just to heat it through.
- Divide the cooked noodles among serving bowls. Ladle the hot broth and crabmeat over the noodles.
- Top with optional cooked shrimp, garlic, shallot, scallions, fresh herbs, and a squeeze of lime juice. Season with additional black pepper and fish sauce to taste.
- Drizzle with sriracha or chili sauce for an extra kick (optional).
Notes
- You can find banh canh noodles at most Asian grocery stores. If unavailable, thick udon noodles are a good substitute.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a little water if needed to thin the consistency.
- Feel free to adjust the amount of vegetables in the broth. Other options include carrots, green beans, or mushrooms.
- You can experiment with different types of seafood, such as scallops, mussels, or calamari.
Nutrition Facts
Vietnamese Crab Udon Soup (Banh Canh Tom Cua)
Serves: 4-6 servings
|
Amount Per Serving: 1 bowl
|
||
|---|---|---|
| Calories | 400-600 kcal | |
| % Daily Value* | ||
| Total Fat 15-25 g | 23.1% | |
| Saturated Fat 5-10 g | 25% | |
| Trans Fat 0 g | ||
| Cholesterol 200-300 mg | 66.7% | |
| Sodium 800-1200 mg | 33.3% | |
| Total Carbohydrate 40-60 g | 13.3% | |
| Dietary Fiber 5-10 g | 20% | |
| Sugars 5-10 g | ||
| Protein 30-40 g | ||
| Vitamin A 500-1000 IU | Vitamin C 10-15 mg | |
| Calcium 100-200 mg | Iron 4-8 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me