Vietnamese Banh Canh Tom Cua - Thick Noodle Soup with Crab and Shrimp
A hearty, flavorful seafood thick noodle soup recipe called Banh Canh Tom Cua that is simple, easy, and delicious.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 16 ounces of lump crab meat
- 2 pounds of shrimp or prawns, ground
- ½ tablespoons of sugar
- 1 teaspoon of ground black pepper
- 1 tablespoon of fish sauce
- 2 tablespoons of vegetable oil
- 1 teaspoon of paprika
- 2 32 oz boxes of chicken broth
- 3 medium shallots, minced
- 2 bags of premade banh canh noodles
- fish sauce, to taste
- black pepper, to taste
- crispy onion
- fresh herbs like cilantro, green onion, and Thai basil
Instructions
- 1
In a large bowl, mix together the crab meat and ground shrimp.
- 2
Add in sugar, ground black pepper, and fish sauce. Incorporate well. Set aside.
- 3
Prepare the noodles according to packaging instructions. Set aside.
- 4
To make the soup broth, heat up vegetable oil. Add in paprika and stir for 30 seconds to bring out the flavor.
- 5
Next, pour chicken stock into a medium soup pot. Add in water to ¾ from the top of the pot. Bring it to a boil.
- 6
Bring the bowl of crab and shrimp mixture next to the pot. Using your fingers, creating small, loose meatballs. Slowly drop them into the soup broth.
- 7
Allow the meat to cook for five minutes and come to a boil. Turn off the stove.
- 8
With a new pot, move enough broth for the serving along with the crab meat.
- 9
Next, add in the precooked noodles. The noodles will be ready when they float to the top (3 minutes) and thicken the soup broth.
- 10
Ladle into a bowl.
- 11
Personalize to taste with fish sauce, black pepper, and annatto oil.
- 12
Top with crispy onion, cilantro, green onion, and Thai basil.