🍽️
Food/Recipe
Bánh Canh Cua
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
🌍 Vietnamese🍽️ Main Course👥 4 servings
Ingredients
- 1 lb Crab meat 🦀
- 1 lb Thick tapioca noodles (Bánh Canh) 🍜
- 1/2 lb Shrimp 🦐, peeled and deveined
- 1/4 lb Pork belly 🐷, sliced
- 1/4 cup Fish sauce 🐟
- 2 tbsp Annatto oil (dầu điều) 🧡
- 1 tbsp Sugar 🍚
- 1 tbsp Garlic 🧄, minced
- 1 tbsp Shallots, minced
- 1 tsp Black pepper ⚫
- 2 quarts Chicken or pork broth 🍲
- Green onions 🧅, chopped (for garnish)
- Cilantro 🌿, chopped (for garnish)
- Lime wedges 🍋 (for serving)
- Chili oil 🌶️ (optional, for serving)
Instructions
- Prepare the broth: In a large pot, bring the chicken or pork broth to a boil. Reduce heat and simmer. 🔥
- Sauté aromatics: In a separate pan, heat annatto oil over medium heat. Add minced garlic and shallots, sauté until fragrant. Add sliced pork belly and cook until lightly browned. ✨
- Add crab and shrimp: Add crab meat and shrimp to the pan and cook until they turn pink. Season with fish sauce, sugar, and black pepper. 🦀🦐
- Combine ingredients: Pour the sautéed mixture into the broth. Bring to a simmer. 🍲
- Cook the noodles: Add the tapioca noodles to the broth and cook until they are tender. Stir occasionally to prevent sticking. 🍜
- Adjust seasoning: Taste and adjust the seasoning as needed. Add more fish sauce or sugar to taste. 🧂
- Serve: Ladle the Bánh Canh Cua into bowls. Garnish with chopped green onions and cilantro. Serve with lime wedges and chili oil (optional). 🥣🌿🍋