Crab noodle soup with thick, sweet broth combined with chewy noodle strands has contributed to the enticing flavor that has captivated countless food lovers. Get cooking with TasteVN to learn 2 delicious ways to cook crab noodle soup correctly!
1. Crab noodle soup with pig trotters
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Preparation
1 hour 30 minutes
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Difficulty level
Easy
Ingredients for Crab noodle soup with pig trotters Serves 4 people
Pork bones 500 gr Pig trotters 1 kg Crab 6 pieces Noodle soup 1.5 kg Onion 1 bulb Green onion 3 sprigs Bird’s eye chili 3 pieces Annatto powder 1.5 tablespoons Cornstarch 5 tablespoons Cooking oil 2 tablespoons Fish sauce 2 teaspoons Common seasoning a little (sugar/salt/MSG)
How to choose fresh and delicious pig trotters
- It is advisable to choose hind trotters as they usually have more meat, are crispy when eaten but not greasy, and have higher nutritional value than front trotters.
- Press with your hand to test the elasticity; if the meat feels dry and has good elasticity, then it is fresh trotters.
- Observe if the hooves are intact and pay attention to the color of the hooves; they should be light pink and should not have any foul or strange smell to be considered good trotters.
How to prepare Crab and Pork Leg Banh Canh
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Prepare the crab
After purchasing the crab, use a brush to scrub and rinse the crab under a large flow of water to clean off dirt and sand, especially from the crab claws.
Next, remove the apron to make it easier to separate the shell from the crab and the roe outside the apron (if any). Carefully peel the shell away from the crab and discard the gray-black lungs on both sides.
Finally, rinse the crab again with clean water and let it drain.
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Prepare the pork leg
Wash the pork leg thoroughly, cut into pieces, then put it into a pot with 1 teaspoon of salt and boiling water to blanch for about 5 minutes to remove the smell of the meat, as well as to help the broth become clearer after cooking. After blanching, rinse the pork leg with clean water and let it drain.
Marinate the pork with 1 tablespoon of salt, 2 tablespoons of sugar, 1/2 tablespoon of monosodium glutamate, and 1/2 tablespoon of annatto powder. Use your hands to mix the ingredients evenly and marinate for about 1 hour to allow the pork leg to absorb the flavors.
How to clean the pork leg without smell:
- After purchasing the pork leg, use a knife to scrape off the hair, then rub it with salt to eliminate the smell, and then rinse with clean water.
- After washing thoroughly, chop the pork leg into bite-sized pieces.
- Then blanch the pork leg in boiling water for about 5 minutes to remove any dirt and smell.
- Remove it and place it in an ice water bath for about 2 minutes, then take it out and rinse the pork leg again with clean water and let it drain.
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Prepare other ingredients
Peel the onion and leave it whole. Cut the lime in half and remove the seeds. Wash the green onions and separately chop the green parts finely.
Soak the cake in boiling water for about 3 – 5 minutes, then take it out and drain.
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Sauté crab fat
Place a pan on the stove, add 2 tablespoons of cooking oil. When the oil is hot, add the chopped green onion, 1 teaspoon of annatto powder, and crab fat into the pan. Sauté the crab fat over medium heat for about 5 minutes then turn off the heat.
Tip: If the crab fat is too little, you can buy additional canned crab fat to sauté together to enhance the richness of the cake.
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Cooking the broth
Place a pot on the stove with about 2 – 2.5 liters of water. Boil over medium heat, then add the cut pork bones into the pot. Add 1 onion, 1 tablespoon of salt, 2 tablespoons of sugar, 2 teaspoons of fish sauce, and stir well. Cover and simmer the bones on low heat for about 45 minutes.
Then add the pork leg into the pot, simmer for about 30 minutes before adding the crab shells into the pot. Cook for another 10 minutes, then remove the bones, pork leg, and crab shells into a container. Next, add the crabs into the pot and cook for about 10 minutes, then take the crabs out onto a plate to avoid overcooking, which will make the meat mushy.
Next, add the stir-fried crab paste into the pot, and stir well. To thicken the broth, mix 5 tablespoons of cornstarch with 5 tablespoons of water until the starch is completely dissolved, then slowly pour the cornstarch mixture into the broth over medium heat. Cook for another 7 – 10 minutes, then turn off the heat and start enjoying the dish.
Note: When adding the cornstarch water to the pot, remember to stir while pouring to avoid clumping of the starch.
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Completion
Serve the noodle soup in a bowl. Arrange the pork leg and crab in the bowl, then ladle the broth into the bowl. Sprinkle a bit of chopped green onion on top, along with half a calamondin and chili to make the dish more appealing.
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Final Product
The broth is thick and sweet from the pork bones and crab. The noodles are chewy, and the crab is firm and meaty. You can prepare an additional bowl of chili fish sauce to dip the braised pork leg that is cooked to a perfect tenderness.
2. Crab Noodle Soup
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Preparation
20 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Crab Noodle Soup Serves 4 people
Fresh crab 4 pieces Rice flour 1/2 cup (standard rice bowl) Tapioca flour 1.5 cups (standard rice bowl) Annatto seeds 2 tablespoons Green onions 3 stalks Shallots 2 bulbs Kaffir lime leaves 2 leaves Vietnamese coriander a little Lemongrass 2 stalks Cilantro a little Cooking oil a little Common seasonings a little (salt/sugar/pepper)
Ingredient Images
-800x450-3.jpg "2 Simple Ways to Cook Delicious Crab Noodle Soup at Home 26")
How to Make Crab Noodle Soup
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Prepare the Ingredients
Crab: wash clean, cut off the legs, remove the shell, filter out the roe and set aside.
Crab meat: to enhance the flavor of the crab noodle soup, after preparing the crab meat, marinate it with some seasonings such as: salt, pepper. Then, let it sit for about 25 – 30 minutes for the crab to absorb the seasonings.
Green onions: cut off the roots, wash clean, and chop finely.
Shallots: peel, crush, and chop finely.
Vietnamese coriander: pick the tender parts, wash clean, and chop finely.
Cilantro: remove the roots, wash clean and drain.
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Making bánh canh noodles
Combine the prepared rice flour and tapioca flour in a bowl, mix well, and then add 200ml of water. After that, place a pot on the stove, pour in the flour, and stir continuously until the mixture becomes thick, then turn off the heat.
At this point, continue stirring until the dough forms a thick mass that is half cooked. Place all the dough into a piping bag; depending on your preference for thick or thin bánh canh noodles, cut the tip of the bag larger or smaller to create the noodles.
Put a pot of water on the stove and bring it to a boil, gently squeeze the piping bag to let the bánh canh noodles fall into the boiling water. If you have a lot of dough, divide it into 2 – 3 batches for boiling.
Boil until the bánh canh noodles float, then remove them.
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Cooking crab bánh canh
Add the prepared annatto seeds to a pan with hot oil. Stir until the seeds turn red, then remove them.
Next, add sliced shallots and fry until fragrant, then add the crab and stir-fry together. Add water and lemongrass. Bring the broth to a gentle boil, and then season to taste.
Add 200ml of coconut milk and a bit of tapioca flour into the broth, stirring until the broth becomes rich and thick, then turn off the heat.
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Final Product
The bánh canh is dipped into the crab broth to absorb the flavor. Then, place the bánh canh in a bowl, add cilantro and green onions, place the crab on top, and pour the broth over. When enjoying, prepare an additional bowl of chili salt with fresh herbs to accompany the bánh canh with crab.
Tips for Successful Execution
- After removing the bánh canh strands, place them in a bowl of cool water mixed with a little cooking oil to keep the strands shiny and prevent them from sticking together.
- If you have chicken bone broth or pork bone broth to make the soup, your bánh canh will be even more delicious.
- While cooking, skim the foam during the simmering process to keep the broth clearer.
- If you don’t have time to make the bánh canh strands, you can buy pre-made bánh canh at the market and just boil them until cooked.
How to choose fresh and delicious crabs
- Male crabs have a small apron shaped like a Y and fit closely to the body. Male crabs usually have a lot of meat. Female crabs have a large, round apron. Female crabs have a lot of roe.
- You should choose crabs that fit comfortably in your hand; heavier crabs will be delicious, firm, and fresh.
- It is advisable to buy crabs that are still alive, with flexible joints and sharp spines.
- Avoid buying crabs that are too large, as larger crabs do not necessarily mean they will be delicious.
- Pay attention to the crab’s apron; if the apron is tight against the crab’s chest, it means the crab has not reproduced much and has firm meat.
How to clean crabs properly, without a fishy smell
- Use a sharp object to destroy the crab’s central nervous system so it doesn’t move, then use a brush to clean and scrub the crab to ensure it is clean.
- During the cleaning process, you only need to rinse the crab with white alcohol or crushed ginger mixed with water to eliminate the fishy smell of the crab.
- When you buy crabs, you should start cleaning them immediately while they are still alive to keep the meat fresh and sweeter.
- When cleaning, be careful not to remove the ties of the crabs, as live crabs are very strong, and their claws can injure your hands.
See details: How to choose delicious crabs, how to clean, how to preserve, and how to eliminate the fishy smell of crabs properly
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TasteVN just shared with you 2 delicious ways to cook crab noodle soup that are extremely flavorful for family meals! Wishing you success!
*Refer to images and recipes from the YouTube channel: Jayden Family Vlogs
