Every summer in Vietnam, families’ meals are incomplete without a bowl of Canh cua rau đay, or minced crab soup with jute leaves. Simple yet flavorful, this soup has been a staple of Vietnamese home cooking for generations. The sweetness of field crab broth blends harmoniously with the freshness of summer vegetables like luffa, Malabar spinach, and jute leaves, creating a light and cooling flavor that perfectly balances the heat of the season. Beyond its taste, the soup is also known for its health benefits. In traditional medicine, jute leaves are believed to cool the body, aid digestion, and even support mothers after childbirth. Field crabs, meanwhile, are packed with calcium and iron, making the soup highly nutritious. Together, they form a dish that is both wholesome and comforting. There’s a special kind of joy in sitting down with my family on a hot day, each person savoring a bowl of this fragrant, soothing soup.
There’s a special kind of joy in sitting down with my family on a hot day with a big bowl of Canh cua rau đay placed at the center of the table. We usually eat it with pickled eggplant, white rice, and caramelized pork. After a long, sweltering morning at school, nothing could compare to that simple, comforting meal.
Ingredients (Serves 2–3)
- Field crab, minced: 300g
- Jute leaves and Malabar spinach: 300g
- Luffa: 200g
- Fermented shrimp paste: 1 tbsp
- Fish sauce: 1 tsp
- Broth mix: 1 tsp
- Water: 1.2 liters
Instruction:
Step 1: Filter the crab.
Pour 1.2 liters of water into the minced field crab and stir well, then pour it into a strainer. Discard the residue, leave the crab water for 15 minutes to settle.
Step 2: Remove the crab roe from the shell.
Step 3: Pour the crab water into the pot, pour slowly, leaving the residue at the bottom of the pot and discard.
Step 4: After filtering, add the crab roe to the pot.
Step 5: Seasoning
1 tbsp shrimp paste
1 tsp fish sauce
1 tsp broth mix
Step 6: Cut jute leaves, Malabar spinach, and luffa.
Step 7: Boil over medium heat and add jute leaves and Malabar spinach later in the space between the roe so that the roe does not break, making the soup look more appealing.
Step 8: Cover the pot to boil again and add the luffa.
Step 9: Once the pot boils again, take out the foam with a ladle.
Serve in a bowl and enjoy!