Silky Crab Tapioca Noodle Soup
Thick, slippery tapioca noodles swim in a luscious pork-and-crab broth crowned with lumps of sweet crabmeat, quail eggs, and fried shallots. The broth has a natural creaminess from the tapioca starch that clings to every strand, making each slurp rich and deeply comforting.
Ingredients
- 1 lb fresh or frozen banh canh tapioca noodles
- 8 oz lump crabmeat, picked over for shells
- 1/2 lb pork bones
- 1/2 lb pork shoulder, cut into small chunks
+ 11 more ingredients
Instructions
Blanch the pork bones and pork shoulder in boiling water for 2 minutes, then drain and rinse to remove impurities. Return to a clean pot with 6 cups fresh water and bring to a boil.
Reduce to a simmer and cook the pork broth for 25 minutes, skimming occasionally, until the pork shoulder chunks are tender.
Remove the pork shoulder pieces and shred or slice them. Keep the broth at a gentle simmer.
In a small skillet, fry the minced garlic in annatto oil until golden. Add this to the broth along with fish sauce and sugar. Stir well.
Stir the tapioca starch slurry into the broth to give it a slightly thickened, silky body. Let it simmer for 3 minutes.
Cook the banh canh noodles according to package directions (usually just a quick blanch), drain, and divide among bowls.
Ladle the hot broth over the noodles, then top with lump crabmeat, sliced pork, quail eggs, scallions, cilantro, fried shallots, and a crack of black pepper.
Nutrition Estimate
Per serving • Estimated by Blinner AI