Food & Receipts

The Ultimate Guide to Cooking Crab Coconut Noodle Soup: A Delicious and Savory Adventure

"Banh canh is an irresistible and tantalizing dish for many. Learn how to cook this mouth-watering crab banh canh with coconut milk that will surely tantalize your taste buds. A hearty and flavorful dish, it will leave you wanting more. Get the full recipe by reading the article!"

Administrator

9 July, 2024

Preparation
25 minutes Cooking
40 minutes Servings
3-4 people

Bánh canh ghẹ nước cốt dừa is a popular dish in many regions of Vietnam. The recipe varies from place to place, but today we will show you how to make a delicious and indulgent version of this dish.

1Ingredients for Bánh Canh Ghẹ Nước Cốt Dừa

1 kg bánh canh noodles
1.5 kg crab
1.5 liters diluted coconut milk
500g
20 quail eggs
2 lemongrass stalks
150g shallots
150g garlic
5 bird’s eye chilies
3 tubers of ginger
Spices: salt, fish sauce, sugar, pepper, seasoning powder, annatto oil

Ingredients for Bánh Canh Ghẹ Nước Cốt Dừa

Tip: When choosing crabs, go for ones that are of moderate size and have firm, sweet meat. Check if the crab’s apron is tight against its chest; if so, it hasn’t reproduced yet, and the meat will be firmer. Opt for green crabs over red, spotted, or flower crabs for better flavor. Avoid crabs with an unusual odor or a sunken chest when pressed.

2How to Make Bánh Canh Ghẹ Nước Cốt Dừa

Step 1 Prepare the Ingredients

Soak the crabs in diluted saltwater for 10-15 minutes. Gently pull apart the apron from the chest and rinse thoroughly.

Soak the oyster mushrooms in diluted saltwater for 5 minutes, then rinse and chop them into quarters. Boil the quail eggs, peel, and set aside. Cut the lemongrass into sections and crush them. Peel and mince the shallots and garlic. Wash and drain the water spinach and bean sprouts.

Preparing the Ingredients

Step 2 Stir-Fry the Crab

Heat 3 tablespoons of cooking oil in a pot over low heat. Add the minced shallots, garlic, lemongrass, and 2 tablespoons of annatto oil. Stir-fry until fragrant.

Add the crabs and continue stir-frying for about 2 minutes. Pour in 3 tablespoons of water and mix well.

Toss in the mushrooms, 1 tablespoon of salt, 1 tablespoon of fish sauce, 1.5 tablespoons of sugar, and 1 tablespoon of seasoning powder. Stir-fry for 7-10 minutes until the crabs are cooked.

Stir-frying the Crab

Step 3 Make the Broth

Once the crabs are cooked, pour in 1.5 liters of diluted coconut milk and simmer for 15-20 minutes. Skim off any foam that forms on the surface. Add the quail eggs and cook for another 2 minutes before turning off the heat.

Making the Broth

Step 4 Boil the Noodles

In a separate pot, boil the bánh canh noodles for 3-5 minutes. Drain and plunge them into cold water for 2-3 minutes to prevent sticking. Finally, drain the noodles again.

Boiling the Noodles

Step 5 Assemble the Dish

Place the cooked noodles in a bowl, topping them with the bean sprouts and water spinach. Ladle the hot broth over, and your dish is ready to be enjoyed!

Final Dish of Bánh Canh Ghẹ

3Enjoy!

The final dish is a delightful blend of sweet crab meat, rich broth, and chewy noodles. The aroma of the coconut milk and spices is sure to whet your appetite.

Enjoying Bánh Canh Ghẹ

There you have it—a simple guide to making delicious Bánh Canh Ghẹ Nước Cốt Dừa. We hope you’ll give it a try and enjoy this wonderful dish!

Frequently asked questions

Crab Coconut Noodle Soup is a delicious and savory Vietnamese dish. The key ingredients include crab, coconut milk, rice noodles, lemongrass, fish sauce, and chili peppers.

You can use either fresh or frozen crab for this soup. If using frozen, thaw it first. Clean and cut the crab into manageable pieces. You can either leave the shell on for extra flavor or remove it for a more delicate presentation. Boil the crab pieces in water with a bit of fish sauce and sugar to create a flavorful broth.

Rice noodles are the traditional choice for this soup. You can use either fresh or dried rice noodles. Soak the dried noodles in warm water for about 15 minutes before cooking. Blanch the noodles in boiling water for a few minutes until tender, then rinse under cold water to stop the cooking process.

The soup base is made by combining coconut milk, broth (from boiling the crab), and a blend of spices including lemongrass, chili peppers, garlic, and shallots. You’ll also add in the crab pieces, fish sauce, and a touch of sugar to balance the flavors. Bring this mixture to a boil and then simmer for a few minutes to infuse the flavors. Finally, add in the cooked noodles and some bean sprouts, stirring gently to combine.

Absolutely! You can add a squeeze of lime juice for a tangy twist, and fresh herbs like cilantro or Thai basil can really brighten up the flavors. Sliced chili peppers can be offered on the side for those who like an extra kick. You can also top the soup with crispy shallots or fried garlic for added texture and flavor.

You can definitely prepare this dish in advance. The broth and crab can be made a day ahead and stored separately in the refrigerator. You can also cook the noodles ahead of time and store them in a sealed container. When ready to serve, simply reheat the broth and crab, then combine with the noodles and garnishes.