Defrost bánh canh overnight

Put cold water in pot until it covers pig feet, cook until blood comes out. Exchange with fresh water and continue cooking.

Wash red Vietnamese beads, dry with paper towel, heat oil until bubbling, then remove from heat and add beads.

Filter out beads from oil and put oil into pot of water

Cook uncovered for about 1 hour or until pig feet is soft. Remove surface oil and then pig feet.

Steam crab for 9 minutes, remove meat from shell

Add cornstarch slowly, stirring. Add rock sugar, salt, fish sauce, chicken powder. Season to taste.

Add crab meat.

Cut pig feet into smaller pieces.

Cook bánh canh with pot uncovered.