Vietnamese

Vietnamese Banh Canh Tom Cua

Learn to make Vietnamese Banhan Tom Qua, a recipe for shrimp and crab soup with thick noodles that you can make at home. The dish is easy to prepare for every night because it is simple to make.

Seafood soup lovers will love the Vietnamese crab and shrimp soup with thick noodles called Banh Canh Tom Qua. I liken it to a bowl of hot soup on a cold, dreary day. The noodles used in this recipe are made from tapioca, like this homemade Vietnamese Banh Canh noodle soup recipe.

I usually make this dish when I’m tight on money during the week or when my kids need a nice bowl of soup to cheer them up! This is a tasty dish that most people love!

 

All about Banh Canh Tom Cua – Vietnamese shrimp and crab noodle recipe

What is Vietnamese Banh Canh?

Vietnamese banh canh is a noodle very similar to udon noodles. These are thick noodles made from a combination of rice flour and tapioca. It has an elastic and soft texture when bitten. Banh Canh is often found in Asian grocery stores, but you can also easily prepare it at home.

 

How does Banh Canh Tom Qua taste?

The real Banhan Tom Kua dish usually consists of chicken broth, thick and chewy noodles with soft crabs and ground shrimp cooked in the broth. Add chopped cilantro, green onions, Thai basil, bean sprouts and roasted shallots to make the already potent flavor even fresher.

 

It has an incredible seafood flavor that seeps into the tapioca noodles and makes each noodle absolutely delicious. Topped off with crispy onions and fresh Vietnamese herbs, the balance takes the dish to a new level of goodness.

 

What are the other names of instant shrimp and crab noodle recipes in Vietnam?

Vietnamese shrimp and crab noodle soup has many names:

  • Banh Canh Tom Cua
  • Banh Canh Qua Tom
  • Vietnamese Seafood Bancan
  • Vietnamese seafood soup with thick noodles.
  • Thick Vietnamese noodle soup with shrimp and prawns.
  • Vietnamese udon noodle soup with crab and shrimp balls.

What does Banh Kanh Tom Cua mean?

Banh means cake in Vietnamese. Can means soup. Qua means crab. Tom means shrimp. Together, this means Banh Kang Tom Qua noodle soup with shrimp and crab.

Other variants of Banh Canh Tom Cua

The Vietnamese Banh Can Tom Qua is very similar to the Cao Piak Sen, an authentic Lao tapioca noodle. This is because it has the same recipe of noodles made from rice flour and tapioca starch, but differs in the base of the soup it is made from.

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Asian shopping list for Vietnamese shrimp & crab noodles

As always, I try to make a list of items you should find at your local Asian market. I usually only list items that require you to make a special trip, and since you need Banh Han noodles, I’ll also list other items that you can find at your local Asian supermarket.

Shrimps, tasty

You can often buy large shrimp there at a lower price than in most western markets. Just make sure the shrimp can hold heads.

 

Crabmeat

I use canned crabmeat. Below is a picture of the canned meat I use. This way you don’t have to worry about buying a crab, breaking it and cleaning up the mess. Canned crab is the magic ingredient that makes this recipe easy to make.

 

 

Prepared Banh Kang noodles

There are a lot of different brands of canned ready-made pasta, usually found in the refrigerated section of the grocery store. The differences between pasta, when cooked, are in texture and chewability. Pasta that is glazed on the outside is often less chewy than the more opaque white pasta. I prefer the latter.

 

 

 

Fish sauce (Squid brand)

The fish sauce I recommend is from the Squid brand, because it is not too strong or intense in flavor.

Annatto oil

Annatto oil gives the orange tint you normally see (similar to the tint of Boon Bo Hue).

Fresh herbs and vegetables

Most Asian grocery stores have aisles of fresh vegetables and lots of leafy green vegetables. I recommend cilantro, Thai basil, green onions and mung bean sprouts for this dish.

 

on this formulation for Banh Canh Tom Cua

My recipe for Banh Canh Tom Cua is really simple and easy to make at home. This recipe uses canned crab meat and chicken broth.

Although this is a cheat recipe instead of the authentic banhan toma qua, which is usually made with pork broth, it is just as delicious. These shortcuts are a cup of tea on a busy weekday.

This recipe also assumes that you will have leftovers. That way you have one pan for the broth, and when you want to cook later, pour the broth into a separate pan and cook the fresh pasta in it instead of having to boil the broth again.

 

Tips and tricks for preparing Vietnamese Banh Canh Soup and Crab Noodles

I recommend forming balls of shrimp and crabmeat just before dipping them into the boiling chicken broth.

When you serve it, you can season it with fish sauce, black pepper and extra crispy onions, so others can adjust the dish to their taste.

How to prepare authentic Vietnamese Banh Canh Tom Cua

Ingredients for Vietnamese Shrimp and Crab Noodles Recipe

 

  • 16 ounces crabmeat
  • 2 Pfund shrimps or prawns, minced
  • ½ tablespoon of sugar
  • 1 teaspoon ground black pepper
  • 1 tablespoon of fish sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon paprika powder
  • 2 x 32 oz cans of chicken broth
  • 3 medium-sized shallots, cubed
  • 2 bags of canned cooked banyan noodles

Companions

  • Fish sauce, to taste
  • black pepper, to taste
  • anatomical oil
  • crusty onions
  • Fresh herbs like coriander, green onions and Thai basil.

Instructions for preparing Banh Canh Tom Cua

In a large bowl, mix the crab meat and the ground shrimp.

 

Add the sugar, ground black pepper and fish sauce. Mix well. Let it out.

 

Prepare the pasta according to the instructions on the package. Let it out.

 

 

Heat the vegetable oil to make the soup stock. Add the peppers and stir for 30 seconds to season.

Next, pour the chicken stock into a medium saucepan. Fill the water to ¾ of the top of the pan. Bring it to a boil.

 

Place a bowl with the crab and shrimp mixture next to the pan. Use your fingers to form small meatballs. Slowly stir them in the broth and soup.

 

Cook for five minutes and bring to a boil. Turn off the stove.

 

 

Use a new pan and pour out enough broth to share with the crab meat.

 

 

Then add the cooked pasta. The noodles are done when they float to the top (3 minutes) and the soup stock thickens.

Pour it into a bowl.

 

Season the sauce with fish sauce, black pepper and annatto oil.

 

Garnish with crispy onions, cilantro, green onions and Thai basil.

 

Vietnamese crab and prawn soup with thick noodles

Homemade banana noodles are best eaten within a week of preparation. To reheat, simply add broth to the banh banh after it comes to a boil.

 

Frequently asked questions about Banh Kan Tom Kua

Can I make banh kang tom kua without making the noodles myself?

Banh Canh Tom Cua can be shortened by using canned crab meat, chicken broth and cooked tapioca noodles (or udon noodles as a substitute).

What is the best crab for Banh Kahn-Tom Kua?

Any crab can be used for this recipe, but mud crab is often used. Male crabs have more flesh, while female crabs are colored orange. I often use canned crab for this recipe, so it’s easier to prepare on a weeknight.

Can I replace the banh kahn tom kua with imitation crab meat?

It is not recommended to substitute imitation crab meat for Banh Kahn Tom Qua, as the taste of real crab meat is the basis of the soup.

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Banh Can Tom CuaRecipe Overview

 

This soulful cup of Banh Kang Tom Kua has a burst of flavor with the spring tapioca noodles everyone loves. For a butter-free version, see my other banh banh recipe that makes tapioca noodles from scratch. This is a delicious soup that you can make every night. If you love seafood, this crab and shrimp dish is absolutely divine. I love to cook!

 

Try more delicious Vietnamese soups you’ll love!

Here are some other authentic and delicious Vietnamese recipes that you will love:

Did you make this recipe? If you’ve made this recipe, be sure to leave a 5 star review! Share it on social media with #cookingwithlane or the I made it button on Pinterest!

Ingredients

  • 16 ounces crabmeat
  • 2 Pfund shrimps or prawns, minced
  • ½ tablespoon of sugar
  • 1 teaspoon ground black pepper
  • 1 tablespoon of fish sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon paprika powder
  • 2 x 32 oz cans of chicken broth
  • 3 medium-sized shallots, cubed
  • 2 bags of canned cooked banyan noodles

Companions

  • Fish sauce, to taste
  • black pepper, to taste
  • crusty onions
  • Fresh herbs like coriander, green onions and Thai basil.

Instructions

  1. In a large bowl, mix the crab meat and the ground shrimp.
  2. Add sugar, ground black pepper and fish sauce. Mix well. Let it out.
  3. Prepare the pasta according to the instructions on the package. Let it out.
  4. Heat the vegetable oil to make the soup stock. Add the peppers and stir for 30 seconds to season.
  5. Then pour the chicken stock into a medium saucepan. Fill the water to ¾ of the top of the pan. Bring it to a boil.
  6. Place a bowl with the crab and shrimp mixture next to the pan. Use your fingers to form small meatballs. Slowly stir them in the broth and soup.
  7. Cook for five minutes and bring to a boil. Turn off the stove.
  8. In a new pan, put the broth with the crabmeat in a serving bowl.
  9. Now add the cooked pasta. The noodles are done when they float to the top (3 minutes) and the soup stock thickens.
  10. Pour into a bowl.
  11. Add fish sauce, black pepper and annatto oil to taste.
  12. Garnish with crispy onions, cilantro, green onions and Thai basil.
Performance information:

Give it up: 6

Power: 1

The amount of the deposit :

Calories : 274Total fat: 4gSaturated fat: 1gOverfat: 0gSaturated fat: 2gCholesterol: 347mgSodium: 2988mgCarbons: 16gFibre: 1gSugar: 4gProtein: 42g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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