Vietnamese Crab Tapioca Noodle Soup

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A beloved noodle soup from southern Vietnam, this hearty bowl features thick, chewy tapioca noodles swimming in a richly seasoned crab and pork broth. Topped with lump crab meat, pork belly, mushrooms, and Vietnamese ham, it is a deeply satisfying meal finished with fresh herbs and a squeeze of lime.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 6 gSugar
• 28 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Crab Broth

• 2 whole blue crabs or mud crabs (about 1.5 lb / 680 g)
• 1 lb (450 g) pork neck bones
• 1/2 lb (225 g) shrimp shells and heads
• 1 large yellow onion, halved and charred
• 6 cloves garlic, smashed
• 3 shallots, halved
• 2 tablespoons fish sauce, plus more to taste
• 1 tablespoon sugar
• 1 teaspoon salt
• 8 cups water

For the Toppings and Noodles

• 1 lb (450 g) fresh tapioca noodles (banh canh)
• 1/2 lb (225 g) pork belly, sliced thin
• 8 oz (225 g) straw mushrooms or fresh shiitake, halved
• 1/2 cup Vietnamese pork sausage (cha lua), sliced
• 2 green onions, thinly sliced

For the Garnish

• 1/2 cup fried shallots
• 1/2 cup cilantro leaves
• 2 limes, cut into wedges
• 1 fresh Thai chili, thinly sliced
• Freshly cracked black pepper

Directions

1. Make the crab stock: rinse the crabs under cold water, then place them in a large pot with 8 cups of water. Bring to a boil, reduce heat, and simmer for 15 minutes. Remove the crabs, let them cool, and pick out the meat, reserving shells and meat separately. Strain the stock and set aside.
2. In the same pot, add the pork neck bones and shrimp shells, then return the reserved crab shells. Cover with the strained stock and 4 additional cups of water. Add the charred onion, garlic, and shallots. Bring to a gentle simmer and cook for 30 minutes to build flavor.
3. While the broth simmers, prepare the toppings: blanch the pork belly slices in boiling water for 3 minutes, then drain. Soak the mushrooms in warm water if using dried, or rinse fresh ones. Bring a separate pot of water to a boil for the noodles.
4. Strain the finished broth through a fine-mesh sieve into a clean pot and season with fish sauce, sugar, and salt to taste. Keep the broth at a low simmer while you assemble the bowls.
5. Cook the tapioca noodles in boiling water for 2 to 3 minutes until tender but still chewy, then drain and divide among four large bowls. Add the pork belly, mushrooms, Vietnamese ham, and reserved crab meat on top of the noodles.
6. Ladle the hot broth over each bowl, making sure to cover the noodles and toppings. Sprinkle with green onions, fried shallots, and a generous crack of black pepper.
7. Serve immediately with lime wedges, fresh cilantro, and sliced chili on the side so each person can customize their own bowl.

Cook’s Notes

• Fresh tapioca noodles have a uniquely chewy, slightly slippery texture that defines this soup; dried rice noodles are not a good substitute.
• For an even richer broth, add 1 tablespoon of annatto oil or a pinch of saffron to give the soup a beautiful golden hue.
• If fresh crabs are unavailable, use 1 lb of lump crab meat and double the shrimp shells for body in the stock.
• Char the onion directly over a gas flame or in a dry pan until blackened to add deep, smoky notes to the broth.
• Serve the soup piping hot, as tapioca noodles thicken quickly and can lose their pleasant chew if left to sit.

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