Authentic home cooking from Vietnam, with US measurements. 
Bún riêu ba khía (Vietnamese Crab Noodle Soup)
Ba khía, also known as cáy biển or cáy còng đỏ in northern coastal Vietnam, are small sea crabs found in the tidal flats and mangroves of Quảng Ninh and Hải Phòng. Although their shells are dark, they give the broth a naturally sweet, rich flavor without a strong fishy taste, and add the distinct taste of the sea. For this recipe, I made just two small bowls and used plenty of crab, so I didn’t use pork bone broth. If you’re making a larger batch, you can add pork bone broth for extra sweetness.
Bún riêu ba khía (Vietnamese Crab Noodle Soup)
Ba khía, also known as cáy biển or cáy còng đỏ in northern coastal Vietnam, are small sea crabs found in the tidal flats and mangroves of Quảng Ninh and Hải Phòng. Although their shells are dark, they give the broth a naturally sweet, rich flavor without a strong fishy taste, and add the distinct taste of the sea. For this recipe, I made just two small bowls and used plenty of crab, so I didn’t use pork bone broth. If you’re making a larger batch, you can add pork bone broth for extra sweetness.
Open in Cookpad AppSteps
- 1
Clean the crabs thoroughly, then blend or pound them into a paste. Add water and strain to extract the crab liquid. Add a pinch of salt. Simmer gently. Carefully stir the bottom of the pot to loosen the crab roe. Skim the crab roe into a bowl. Add the pork meatballs or chả xương sông and pork head cheese to the crab broth and cook until done (chả xương sông may not need to be cooked if already prepared).
- 2
Chop the tomatoes. Slice 3 shallots and fry until golden. Cut the tofu into pieces and fry until both sides are crispy and golden.
- 3
In a pan, heat a little shallot oil and 1 tablespoon annatto oil. Sauté the tomatoes until they release their color. Gently add the crab roe to the tomatoes, season with a little fish sauce, and simmer on low for 1–2 minutes to let the flavors blend. Gently shake or stir the pan to avoid breaking up the crab roe. Pour the tomato and crab roe mixture back into the crab broth. Season the broth with fish sauce, salt, MSG, and fermented rice or rice vinegar to taste.
- 4
Boil the dried rice vermicelli noodles until cooked, or briefly blanch the fresh noodles. Place the noodles in serving bowls and sprinkle with chopped scallions.
- 5
Blanch the fried tofu and bean sprouts in the hot broth. Arrange them in the bowls along with the pork meatballs, pork head cheese, tofu, bean sprouts, and crab roe. Top with fried shallots. Serve hot with chili, satay, or chili sauce. For extra richness and crunch, you can add crispy pork fat if desired.
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