When it comes to Vietnamese noodle dishes, Bánh canh ghẹ, or Crab thich noodle soup, is certainly one that cannot be overlooked. The dish has many regional variations across the country, but for me, I prefer the Southern style version, which has a slightly sweeter flavor.
Ingredients:
Live crabs: 3
Tapioca flour: 1.5 bowls
Rice flour: ½ bowl
Red cashew nuts: 2–3
Aromatics: Vietnamese coriander, green onions, cilantro, kaffir lime leaves, shallots Seasoning: salt, pepper, seasoning powder, MSG
Instructions:
Step 1: Prepare the crab
Choose medium-sized, fresh crabs with large, even claws. Clean thoroughly, removing the legs and shell. If using crab roe, set aside separately. Season the crab meat with salt, pepper, and seasoning powder and let sit for 30 minutes. Clean and chop the herbs, and finely mince the shallots.
Step 2: Make the noodles
Mix rice flour and tapioca flour. Gradually add hot water and knead until smooth. Roll the dough thin and cut into thick, even noodles.
Step 3: Cook the soup
Heat oil in a pan and toast the cashew nuts until the oil turns reddish, then remove the nuts. Sauté the shallots, then add the crab roe and crab meat, stir-frying gently until partially cooked. Add water and the infused cashew oil, season to taste.
Step 4: Assemble the dish
Place noodles in a bowl, top with crab meat, and pour hot broth over. Garnish with green onions, Vietnamese coriander, and cilantro.
Serve in a bowl and enjoy!