THICK CRAB NOODLE SOUP( BÁNH CANH CUA ĐẶC)

thick rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: regular rice noodles

Zucchini noodles are lower in calories and carbs, while regular rice noodles are more affordable.

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast is leaner, while pork belly is often less expensive.

Place 2 whole chickens in a pot full of water and bring to a boil.

Once boiling, skim the foam from the surface using a strainer.

Remove the cooked chicken from the pot and shred it.

In a hot pan with oil, sauté shallots until fragrant.

Add salt and black pepper to the shallots and stir.

Add crab meat to the pan and cook for about 5 minutes until the liquid is absorbed.

Transfer the sautéed crab and shallots into the broth.

In the same pan, cook the shredded chicken for about 5 minutes to enhance flavor.

Add the cooked chicken to the pot of broth with crab meat.

Season the broth with 2 tablespoons of shrimp paste and 4 tablespoons of chicken powder seasoning base.

Add rice noodles to the broth and stir, adjusting the amount based on desired thickness.

Cook the noodles in the broth for 15 minutes on low heat.

Add shitake mushrooms to the pot and cook for an additional 5 to 10 minutes.

Serve the soup in a bowl and top with mint.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens