Crab Noodle Soup – Bánh Canh Cua/Ghẹ
Unlike the traditional rice noodle, bánh canh noodles are thick and made from rice and tapioca flour. The texture of bánh canh noodles is chewy, and the appearance varies based on the flour-to-water ratio. There are many different types of bánh canh noodle soup in Việt Nam, but bánh canh cua is one of the most popular ones, especially in the south. It comes in two varieties: mud crab and blue swimming crab. The Việtnamese name of the noodle soup changes depending on which sort of crab is being used.
Quail eggs, fried shallots, garlic, shrimp balls, pig blood pudding, chopped green onions, fresh coriander, and bean sprouts are common garnishes for bánh canh cua, and lime wedges and chopped chilli are frequently served on the side.