Crab noodle – Soup for the soul from southern Vietnam

‘Banh Canh Ghe’ is an amazing Vietnamese dish of thick rice and tapioca noodles with crab. It’s a delicious street food in southern Vietnam.

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The broth of ‘banh canh ghe’ is thicker than you’d expect from a Vietnamese noodle soup. It’s clear and thickened with tapioca, creating a texture similar to the classic American-Chinese sweet and sour soup. It is made with banh canh noodles, which are round like bun but nearly as thick as your finger.

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The broth’s sweetness comes from the fresh crab, as well as a little sugar. It’s also made with pork bone, garlic, dried shrimp and squid. Floating in the broth are fresh herbs, green onion, sliced pork, a shrimp and a quail egg.

The small morsels of fresh crab can extremely satisfy to someone used to the field crab crumbles of bun rieu cua (field crab noodle soup).

Source VNS

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