Entree: Vietnam – Saigon / Ho Chi Minh City – Bánh Canh Cua (Thick Vietnamese noodle soup featuring crab in a rich savory broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) bánh canh noodles (thick tapioca or rice flour noodles) (such as Thick tapioca flour noodles)
- 1 lb (454 g) lump crab meat
- 1 lb (454 g) pork spare ribs, cut into 2-inch (5.08 cm) pieces
- 1 medium yellow onion, halved (3 1/2 oz (100 g))
- 3 cloves garlic, crushed (5/16 oz (9 g))
- 1-inch (2.5 cm) piece fresh ginger, smashed (0.35 oz (10 g))
- 6 cups (1.4 L) water, plus more as needed
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) annatto seeds (optional, for oil/color)
- 2 scallions, thinly sliced (11/16 oz (20 g))
- 1/4 cup (15 g) fresh cilantro leaves
- 2 tbsp (15 g) fried shallots
- Lime wedges and ground black pepper for serving

Show original ingredient measurements

- 12 oz (340 g) bánh canh noodles (thick tapioca or rice flour noodles) (such as Thick tapioca flour noodles)
- 1 lb (454 g) lump crab meat
- 1 lb (454 g) pork spare ribs, cut into 2-inch pieces
- 1 medium yellow onion, halved (100 g)
- 3 cloves garlic, crushed (9 g)
- 1-inch (2.5 cm) piece fresh ginger, smashed (10 g)
- 6 cups (1.4 L) water, plus more as needed
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) annatto seeds (optional, for oil/color)
- 2 scallions, thinly sliced (20 g)
- 1/4 cup (15 g) fresh cilantro leaves
- 2 tbsp (15 g) fried shallots
- Lime wedges and ground black pepper for serving

Instructions

1. Rinse the pork spare ribs and place in a large pot with the water, onion halves, garlic and ginger. Bring to a boil, then reduce to a gentle simmer and cook 40–50 minutes, skimming foam and impurities to keep the broth clear.
2. While the broth simmers, prepare annatto oil if using: heat the vegetable oil in a small saucepan, add annatto seeds, warm gently for 1–2 minutes until oil is tinted orange, strain out seeds and reserve the oil.
3. Remove the ribs from the broth; strain the broth through a fine sieve back into the pot and return to a simmer. Remove meat from ribs and reserve some shredded pork to add to bowls if desired.
4. Add the lump crab meat to the simmering broth and poach gently for 2–3 minutes to warm through and infuse flavor. Taste and season with fish sauce, sugar and salt, adjusting to your preference.
5. Cook the bánh canh noodles according to package directions (usually a rapid boil 3–6 minutes) until chewy and tender; drain and rinse briefly to remove surface starch.
6. Divide noodles among bowls, ladle the hot crab‑and‑pork broth over the noodles, and top with reserved shredded pork, scallions, cilantro and fried shallots. Drizzle a little annatto oil over each bowl for color if using.
7. Serve immediately with lime wedges and ground black pepper at the table.