Other variations:
Bánh đa cua đồng, Bánh đa cua bể, Bánh đa bề bề, Bánh đa cua mọc
Category
Noodle Soup
Region
Northern Vietnam
Preparation Time
2h10
Servings
4 - 5
Difficulty
Medium
About this recipe
Bánh Đa Cua is a signature dish of Hai Phong, known for its chewy, reddish-brown rice noodles. Their color comes from cane sugar cooked into a syrup, with no artificial coloring. 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 ½ tsp salt (for crab) 600 ml water (for crab) 300 g pork bones 1.5 liters water (for broth) 1 tbsp annatto seeds 2 tbsp oil 3 - 4 ripe tomatoes (cut into wedges) 200 g fried tofu 2 tbsp fish sauce 150 g morning glory (water spinach) 400 g dried red rice noodles (bánh đa đỏ) 2 scallions (chopped) 1 small bunch fresh herbs 1 - 2 limes (cut into wedges)
Materials & Tools
Large soup pot Saucepan Mortar and pestle or food processor Fine strainer Frying pan Ladle Knife and chopping board Mixing bowls
Preparation steps
Total Time
2h10
Cooking Time
1h35
Active Time
35 min
Make Broth
Blanch pork bones in boiling water, then drain. Simmer in 1.5 liters fresh water for 45 - 60 minutes, skimming off foam.
1h00
Prep Crab
Rinse crabs well and pound with salt until fine. Mix with 600 ml water in 2 - 3 rounds, straining each time to collect crab water. If using crab paste, mix it with 600 ml water.
15 min
Cook Crab Clusters
Simmer crab water over medium heat, stirring gently, until crab clusters float. Scoop clusters into a bowl.
15 min
Color Oil
Fry annatto seeds in oil until red, then discard seeds.
5 min
Combine Broth
Sauté tomatoes in annatto oil until soft. Add to crab water with pork broth and tofu, then season with fish sauce.
10 min
Blanch Greens
Blanch morning glory until just tender.
5 min
Prep Noodles
Soak dried noodles in warm water for 5 - 10 minutes, then drain and place in bowls.
15 min
Assemble Bowl
Top noodles with morning glory, tofu and crab clusters. Ladle over hot broth, top with scallions and herbs, and serve with lime wedges.
5 min
Chef’s Tips
Use Hai Phong red rice noodles (bánh đa đỏ) 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
You Might Also Like
Discover More Vietnamese Recipes
Explore our complete collection of Vietnamese Dishes, from Street Food favorites to traditional family recipes.