Banh Canh with Crab and Pork Hock

Name: Banh Canh with Crab and Pork Hock
Yield: Serves 4-5 servings
Ingredients: 4.4 lbs fresh crab (2 kg); 2.2 lbs pork hock (1 kg); 2.2 lbs banh canh noodles (1 kg); 1 onion; Straw mushrooms; Carrot; Daikon radish; 1 piece pork skin; Fried shallots; Annatto seeds or annatto oil

Bell Phạm @cook_17493202

Banh Canh with Crab and Pork Hock

Bell Phạm @cook_17493202

Saved

Ingredients

Serves 4-5 servings

4.4 lbsfresh crab (2 kg)
2.2 lbspork hock (1 kg)
2.2 lbsbanh canh noodles (1 kg)
1onion
Straw mushrooms
Carrot
Daikon radish
1 piecepork skin
Fried shallots
Annatto seeds or annatto oil

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Steps

1

Clean the crab thoroughly, then boil it for 10 minutes with lemongrass and a pinch of salt. Remove the crab, pick out the meat, then sauté the crab meat with fried shallots and season to taste.
2

Simmer the broth for 1 hour with pork hock, carrot, daikon radish, pork skin, and a roasted onion. Skim off any foam to keep the broth clear. After simmering, remove all solids except the pork hock and carrot. Add straw mushrooms and cook for another 5 minutes, then season to taste. Add the banh canh noodles, sautéed crab meat, and annatto oil. Bring to a boil until the color is to your liking, then turn off the heat. Adjust seasoning as needed. If you like, you can add store-bought fried fish cakes at this stage.
3

Top with crispy fried shallots and enjoy your delicious bowl of Banh Canh with Crab!