Banh Canh Cua

🔥 Prep

• Measure 200 g tapioca noodles and soak them in cold water for 10 minutes, then drain.
• Measure 100 g crab meat and pick over to remove any shell.
• Place 4 quail eggs in a saucepan, cover with water, and boil for 4 minutes; then cool, peel, and set aside halved.
• Rinse 300 g pork bone under running water and pat dry.
• Measure 1 tsp annatto oil and keep ready.

🔥 Cook

• 1. Place the rinsed pork bone in a large pot, add 1.5 L water, and bring to a rolling boil over high heat.
• 2. Once boiling, reduce to low heat and simmer the broth for 30 minutes to extract flavor.
• 3. Stir in the 1 tsp annatto oil and continue simmering for 2 minutes.
• 4. Add the soaked tapioca noodles to the broth and cook for 5 minutes until they become translucent and tender.
• 5. Gently fold in the 100 g crab meat and heat for 2 minutes just until warmed through.
• 6. Add the halved quail eggs and warm for 1 minute; adjust seasoning with salt and pepper to taste.
• 7. Remove the pot from heat and let the soup rest for 2 minutes before serving.

🔥 Serve

• Ladle the hot Banh Canh Cua into deep bowls, ensuring each serving gets noodles, broth, crab, and egg halves.
• Garnish with freshly chopped scallions, cilantro, and a squeeze of lime juice.
• Offer sliced red chili or chili sauce on the side for those who like extra heat.
• Serve immediately while steaming hot.