Banh Canh Cua - Vietnamese Crab Noodle Soup
This recipe delivers a rich, comforting bowl of Vietnamese Crab Noodle Soup in a fraction of the traditional time. By using the Instant Pot for a deep pork bone base and utilizing frozen noodle shortcuts, you get all that slow-simmered, silky flavor on a busy weeknight.
Ingredients
For the Broth:
- 1-2 lbs Pork Neck Bones or Pork Ribs washed thoroughly
- 7 qt Water
- 4-5 pieces Rock Sugar
- 2-3 tbsp Chicken Bouillon or Mushroom Powder adjust to taste
- 5-6 tbsp Fish Sauce adjust to taste
- 3 tbsp Tapioca Starch
- 6 tbsp Water
For the Toppings:
- 1 lb Crab Meat frozen, fresh, or high-quality canned
- 2 tbsp Annatto Seed Oil
- 1/2 jar Crab Paste with Bean Oil
- 1 tbsp Fish Sauce
- 1 tbsp Chicken Bouillon
- 1/2 tsp Black Pepper
- 1/4 lb Cremini or Shitake Mushrooms optional
- 1/2 lb Peeled and Deveined Jumbo Shrimp optional, blanched
Noodles & Garnishes
- 3 packs Frozen Banh Canh Noodles tapioca/rice blend
- 3 stalks Green Onions chopped
- 1/3 bunch Cilantro chopped
- 1-2 Limes cut into wedges
- 1-2 Fresno chillies cut into slices
Instructions
- The Quick Pork Broth (Instant Pot Hack): Add your thoroughly parboiled pork bones, rock sugar, chicken powder/mushroom seasoning, and 6–8 cups of water into the Instant Pot. Secure the lid, set to High Pressure for 25 minutes, and let it do a quick release when finished.
- Sauté the Crab & Aromatics: While the broth cooks, heat 2 tablespoons of annatto seed oil in a small pan over medium heat. Add the crab paste with bean oil and your crab meat shortcuts. Sauté gently for 1–2 minutes just until fragrant and coated in that beautiful orange color, then set aside.
- Sauté the Crab & Aromatics: While the broth cooks, heat 2 tablespoons of annatto seed oil in a small pan over medium heat. Add the crab paste with bean oil and your crab meat shortcuts. Sauté gently for 1–2 minutes just until fragrant and coated in that beautiful orange color, then set aside.
- Sauté the Crab & Aromatics: While the broth cooks, heat 2 tablespoons of annatto seed oil in a small pan over medium heat. Add the crab paste with bean oil and your crab meat shortcuts. Sauté gently for 1–2 minutes just until fragrant and coated in that beautiful orange color, then set aside.
- Sauté the Crab & Aromatics: While the broth cooks, heat 2 tablespoons of annatto seed oil in a small pan over medium heat. Add the crab paste with bean oil and your crab meat shortcuts. Sauté gently for 1–2 minutes just until fragrant and coated in that beautiful orange color, then set aside.
- Sauté the Crab & Aromatics: While the broth cooks, heat 2 tablespoons of annatto seed oil in a small pan over medium heat. Add the crab paste with bean oil and your crab meat shortcuts. Sauté gently for 1–2 minutes just until fragrant and coated in that beautiful orange color, then set aside.
Notes
- The "Wash-Off" Technique: Always parboil your pork bones for 3–5 minutes on the stovetop and rinse them thoroughly under cold water before putting them in the Instant Pot. This extra step keeps your quick broth crystal clear and free of impurities!
- Noodle Control: Don't cook the noodles directly in the big pot of broth if you plan on having leftovers! Tapioca noodles absorb liquid fast and will turn mushy. Keep them separate and only combine them right in the serving bowl.