Ingredients
– 10 liters stock base for the seafood broth
– 800 g peeled daikon soft, slightly sweet vegetable for depth
– 400 g peeled jicama crisp root that becomes tender in soup
– 30 g dried squid grilled for concentrated seafood flavor
– 70 g dehydrated scallops adds deep umami
– 500 g frozen crab meat sweet crab flavor in every spoonful
– 2 tbsp annatto seeds infuses red color and aroma
– 1 tbsp oil (for annatto seeds) medium for blooming annatto
– 70 g rock sugar balances saltiness with gentle sweetness
– 6 tbsp salt core seasoning for the broth
– ½ cup fish sauce savory Vietnamese umami
– 1 ½ tbsp chicken bouillon powder boosts savory depth
– ½ cup potato starch thickens the broth for that classic banh canh feel
– ¼ cup water to mix with potato starch
– 1 pork hoc (cut into pieces) savory pork topping (use as called for)
– 1 or more crabs for additional crab topping (optional but classic)
– optional blood jelly traditional topping for extra chew and texture
– 20 fresh prawns (peeled and deveined) forms the prawn balls
– 1 red shallot (finely chopped) aromatic flavor inside prawn balls
– 3 cloves garlic (finely chopped) savory backbone for aromatics
– 1 sprig spring onion (finely chopped) fresh onion aroma
– 1 tbsp oil (for frying aromatics) browns aromatics before blending
– ¼ tsp salt seasoning for prawn paste
– ½ tsp sugar balances prawn seasoning
– 1 tsp chicken bouillon powder savory depth for prawn balls
– ½ tsp pepper gentle warmth and aroma
– ½ tsp fish sauce Vietnamese umami for prawn paste
– cooking oil for frying needed to fry prawn balls
– 2 kg Banh Canh tapioca noodles thick chewy noodles
– coriander (finely chopped) fresh herb garnish
– spring onion (finely chopped) bright onion bite
– fried onions crispy topping for contrast
– pepper finish at the table
– lime juice adds freshness and balances richness
Instructions
1-First Step: Set up your mise en place. Cut and peel vegetables if needed, portion out crab meat (or plan to add crab), and measure seasonings. Keep your potato starch and water ready for thickening later.
2-Second Step: In a large pot, cook pork hoc in 10 liters stock over low-medium heat. Let it simmer gently so the pork flavor melts into the broth.
3-Third Step: Grill 30 g dried squid for about 1 to 2 minutes until fragrant, then add to the broth. Follow with 800 g peeled daikon, 400 g peeled jicama, and 70 g dehydrated scallops.
4-Fourth Step: Simmer for 40 minutes until the vegetables are soft. Then remove the pork hoc and reserve it for serving.
5-Fifth Step: Infuse 2 tbsp annatto seeds in 1 tbsp oil over low heat until the oil turns red. Strain the oil and stir it into the broth.
6-Sixth Step: Season the broth with 6 tbsp salt, 70 g rock sugar, ½ cup fish sauce, and 1 ½ tbsp chicken bouillon powder. Stir well and taste carefully.
7-First Step: Fry aromatics: heat 1 tbsp oil and fry 1 red shallot, 3 garlic cloves, and 1 spring onion sprig until browned. Cool completely.
8-Second Step: Blend into a paste: combine aromatics with 20 fresh prawns, ¼ tsp salt, ½ tsp sugar, 1 tsp chicken bouillon powder, ½ tsp pepper, and ½ tsp fish sauce.
9-Third Step: Form balls about 2 cm each. Fry in cooking oil until golden, then drain.
10-Fourth Step: Add prawn balls to the broth so they warm through and soak up flavor.
11-First Step: Stir in 500 g frozen crab meat and cook for 15 minutes until done. Reserve any whole crabs or extra crab toppings separately if you’re using them.
12-Second Step: Thicken the broth: mix ½ cup potato starch with ¼ cup water into a slurry. Stir it in slowly over low heat until the broth turns silky and slightly thick.
13-First Step: Boil 2 kg banh canh tapioca noodles for 3 to 5 minutes, depending on thickness. Drain well.
14-Second Step: Serve noodles in bowls. Top each bowl with reserved pork hoc, prawn balls, and crab. Add blood jelly if using.
15-Third Step: Ladle hot broth over the noodles. Finish with coriander, spring onion, fried onions, pepper, and squeeze lime juice right before eating.
16-Final Step: Taste and adjust with extra lime or pepper as you like. This is one of those soups where table customization is part of the fun.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🦀 Use fresh crabs for sweetest broth; frozen crab meat from markets works well too.
🍤 Slam prawn paste firmly on counter for springy, bouncy texture in balls.
🥬 Source banh canh noodles and Asian ingredients from specialty markets for authenticity.
- Prep Time: 40 minutes
- Stock preparation: 3 hours 30 minutes
- Cook Time: 2 hours
- Category: Soups
- Method: Simmered
- Cuisine: Vietnamese
- Diet: Gluten-free
Nutrition
- Serving Size: 1 large bowl
- Calories: 1356 kcal
- Sugar: 19g
- Sodium: 7061mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 224g
- Fiber: 3g
- Protein: 62g
- Cholesterol: 215mg