Bánh Canh Cua: Rich, Silky Crab Udon Soup from Vietnam

crab meat

🥗Healthier: shredded chicken

💰Cheaper: canned tuna

Shredded chicken provides a lean alternative, while canned tuna is more budget-friendly.

crab stock

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, and chicken broth is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, while salt is a basic alternative.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, and spaghetti is often more accessible.

Start by making anato seed oil: Heat olive oil and add 1-2 tablespoons of anato seed. Fry until the oil gets a red-orange tint, about 3 minutes. Let it cool and strain.

Prepare fish paste by frying it in beef tallow until golden brown, about 5-7 minutes. Shape it into football shapes while frying. Set aside.

Parboil pork neck bones in water with a little vinegar for 15-20 minutes to clean the scum. Rinse with cold water to ensure a clear broth.

In a main pot, add 6-8 liters of water and a medium-sized sweet yellow onion. Bring to a boil and skim off any remaining scum. Let it simmer for 2 hours on low heat.

After 2 hours, remove the pork bones. Add shrimp heads and shells to the broth and boil for 2-3 minutes. Remove shrimp, peel, and set aside. Return shells to the broth for added flavor.

After 4 hours of cooking (2 hours for neck bones and 2 hours for shells), remove the yellow onion. Add the prepared anato oil, sautéed onions, garlic, and dried shrimp to the broth and bring to a boil.

Make a slurry with 2 tablespoons of potato starch and 1 tablespoon of tapioca starch dissolved in room temperature water. Add to the broth while blending to thicken.

Season the broth with 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of mushroom seasoning, and 2 tablespoons of fish sauce. Blend the broth until smooth, ensuring no chunks remain.

Add remaining anato seed oil to enhance color and let the broth thicken. Adjust thickness to preference, aiming for a medium texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens