Soup
Vietnamese Banh Canh (Thick Noodle Soup) with Crab and Pork
About this dish
Banh canh is a beloved Vietnamese noodle soup featuring thick, slippery tapioca noodles in a rich, savory broth. This version combines sweet lump crab meat and succulent pork for an ultra-satisfying bowl.
The broth gets its deep flavor from roasted pork bones and a splash of fish sauce, while the noodles provide that signature chewy-tender bite. A squeeze of lime and fresh herbs brighten every spoonful.
Ingredients
UK and US measurements are both included for every recipe.
Crab meat
protein340 g
Imperial measurement: 12 oz
Pork bones
protein680 g
Imperial measurement: 1.5 lbs
Pork shoulder or belly
protein340 g
Imperial measurement: 12 oz
Banh canh noodles (tapioca noodles)
grain455 g dry
Imperial measurement: 1 lb dry
Water
liquid3 liters
Imperial measurement: 3.2 quarts
Charred yellow onion
vegetable1 medium
Salt
herb2 tsp
Fish sauce
seasoning3 tbsp
Sugar
seasoning1 tbsp
Black pepper
spice1 tsp
Crab fat or roasted crab paste (optional)
fat2 tbsp
Fresh cilantro
herb1 bunch
Green onions
vegetable4 stalks
Lime wedges
fruit2 limes cut into wedges
Imperial measurement: 2 limes, cut into wedges
Method
Char the onion
10 minutesHalve the onion and char the cut sides under a broiler or directly on a gas flame until blackened. Set aside.
Parboil the pork bones
15 minutesPlace pork bones in a stockpot and cover with cold water. Bring to a boil over high heat, then discard the water and rinse the bones under cold water to remove impurities.
Simmer the broth
1 hourReturn the bones to the pot with 3 liters fresh water. Add the charred onion. Bring to a simmer, reduce heat to low, and cook for 1 hour, skimming any foam.
Prepare the pork topping
10 minutesWhile the broth simmers, slice the pork shoulder or belly into thin bite-sized pieces. Season with a pinch of salt and black pepper. In a small pan, sear the pork pieces until golden on both sides. Set aside.
Cook the noodles
10 minutesPrepare the banh canh noodles according to package directions (usually boiled in water for 2-5 minutes). Drain and rinse under cold water to stop cooking. Set aside.
Season the broth
5 minutesRemove the bones from the broth. Add fish sauce, sugar, salt, and black pepper. If using crab fat or crab paste, stir it in. Adjust seasoning to taste.
Assemble the bowls
5 minutesDivide the noodles among serving bowls. Arrange a portion of seared pork and a generous scoop of crab meat on top. Ladle hot broth over the topping.
Garnish and serve
2 minutesTop each bowl with fresh cilantro and sliced green onions. Serve immediately with lime wedges on the side.
Equipment
- Large stockpot (8-quart or larger)
- Chef's knife
- Cutting board
- Small pan for searing pork
- Strainer or colander
- Ladle
- Bowls for serving
Nutrition facts
Tips
- For the richest broth, roast the pork bones in the oven at 400°F for 20 minutes before simmering. This adds deeper savoury notes.
- If you cannot find banh canh noodles, substitute with udon noodles for a similar thick, chewy texture.
- To make it even more authentic, add a dollop of roasted chili sauce or saté oil to the broth for a spicy kick.
- Crab fat or roasted crab paste can be found at Asian grocery stores, it enhances the orange hue and elevates the seafood flavour.
Serving suggestions
- Serve in deep bowls as a hearty main course. Pair with a side of fresh bean sprouts, sliced red chili, and a simple cucumber salad for crunch.
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Recipe by
Jian Qiao
Specialises in Chinese cuisineJian Liu is a hot pot evangelist. He owns 7 different dipping sauce bowls.
Describe yourself in three words: Extroverted, sauce-obsessed, loud.