Bánh Đa Cua
Hai Phong Crab Noodle Soup
A specialty from Hai Phong featuring wide brown rice noodles in a rich crab and pork broth, served with fresh greens and fried tofu.
Other variations:
Bánh đa cua đồng, Bánh đa cua bể, Bánh đa cua mọc
Category
Noodle Soup
Region
Northern Vietnam
Preparation Time
2h05
Servings
4–5
Difficulty
Medium
About this recipe
Bánh Đa Cua is a signature dish of Hai Phong, known for its chewy brown rice noodles made from whole-grain rice. The broth combines the sweetness of freshwater crab with pork bones and aromatic tomatoes, creating a hearty coastal delicacy.
Ingredients List
300 g freshwater crab or 150 g crab paste 300 g pork bones 400 g brown rice noodles 3–4 ripe tomatoes 200 g fried tofu 150 g morning glory (water spinach) 1 tbsp annatto seeds 2 tbsp fish sauce 2 scallions (chopped) fresh herbs to serve lime wedges
Materials & Tools
Large soup pot ladle strainer knife and chopping board mixing bowls
Preparation steps
Total Time :
2h05
Active Time :
1h05
Cooking Time
1h00
Prep Crab
Pound crab, extract meat, strain for crab water.
15 min
Make Broth
Simmer pork bones 45–60 min.
1h00
Color Oil
Fry annatto seeds in oil, discard.
5 min
Sauté Tomatoes
Cook tomatoes in annatto oil until soft.
10 min
Add Crab Water
Pour into broth, simmer gently to form crab clusters.
10 min
Add Veggies
Add tofu, morning glory, adjust seasoning.
10 min
Cook Noodles
Cook brown noodles, drain.
10 min
Assemble Bowl
Noodles with broth, crab, tofu, vegetables, herbs.
5 min
Chef’s Tips
Use authentic brown rice noodles from Hai Phong for correct texture; keep crab clusters intact by avoiding vigorous stirring.
Serving Suggestions
Fresh herbs, lime wedges, sliced chili
Nutritional info
370kcal
22g protein
9g fat
52g carbs
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