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Bánh Canh Ghẹ – Tapioca Noodle Soup with Crab Meat
Bánh Canh Ghẹ is a traditional Vietnamese soup of thick tapioca noodles and tender crab meat. The broth is fragrant, mildly spicy and wonderfully warming.
Bánh Canh Ghẹ – Tapioca Noodle Soup with Crab Meat
Laura Chen
4
30 minutes
60 minutes
320
Vietnamese
Soup
Bánh Canh Ghẹ is a traditional Vietnamese soup of thick tapioca noodles and tender crab meat. The broth is fragrant, mildly spicy and wonderfully warming.
Ingredients
- 1 kg crabs, cooked and the meat removed (yields about 250 g crab meat)
- 200 g tapioca noodles
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp salt
- 1.4 liters chicken stock
- 2 stalks lemongrass, cut into 5 cm pieces and bruised
- 4 garlic cloves, finely chopped
- 1 red onion, thinly sliced
- 2 scallions, cut into rings
- 1 bunch fresh cilantro, chopped
- 2 red chilies, cut into thin rings
- 2 tbsp oil
Instructions
- Cook the tapioca noodles according to the package instructions, drain and set aside.
- Heat the oil in a large pot and fry the garlic, onion and lemongrass until fragrant.
- Add the chicken stock and bring to a boil.
- Add the fish sauce, sugar and salt to the boiling stock and stir well.
- Add the crab meat and simmer the soup over medium heat for 20 minutes.
- Add the cooked noodles to the soup and simmer for 10 more minutes.
- Garnish the soup with scallions, cilantro and red chilies and serve hot.
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