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Banh Canh Tom Cua {Vietnamese Shrimp and Crab Udon}

Banh Canh Tom Cua {Vietnamese Shrimp and Crab Udon}

Recipe by LoCourse: Uncategorized


Prep time


Cooking time




  • 1 tablespoon yellow onion or shallot, minced

  • 2 cloves garlic, minced

  • ¼ pound shrimp, peeled, deveined, and roughly chopped up

  • 6.5 ounces crab meat, drained

  • ¼ teaspoon red chili flakes

  • 2 teaspoons granulated sugar

  • 1 teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • 1 teaspoon fish sauce

  • 1 tablespoon crab paste

  • 8 cups chicken broth, preferably homemade

  • 2 each large eggs

  • Noodles:
  • 1 ½ cups tapioca starch

  • 1 ½ cups rice flour

  • ½ teaspoon kosher salt

  • 1 cup boiling water

  • rice flour, additional for dusting

  • Garnishes:
  • ¼ each yellow onion, julienned

  • 2 stalks scallions, chopped

  • 2 tablespoons fresh cilantro, chopped

  • 4 tablespoons fried red onions


  • Mix the shrimp, crabmeat, garlic, onion, red chili flakes, crab paste, sugar, salt, fish sauce, and black pepper together in a bowl.
  • In a hot stock pot, add 1 tablespoon canola oil. Once the oil is heated, add the shrimp crabmeat mixture and cook until the shrimp is fully cooked. This should take about five minutes.
  • Add the chicken stock and bring to a boil.
  • Add the banh canh noodles and cook until the noodles are transparen and there is no longer a starchy taste to the noodles. This should take about ten minutes.
  • Whisk in two eggs.
  • Serve your banh canh in a bowl and garnish with the yellow onions, green onions, cilantro, and the fried red onions.
    * If you want the soup to be thinner, there are two things you can do. You can blanch the noodles first before putting it into the broth to remove excess flour or you can add more water and readjust the seasonings.
  • Banh Canh Noodles:
  • Make the noodles by combining the tapioca starch, rice flour, and kosher salt together. Mix well.
  • Add boiling water and mix with a fork until combined.
  • Knead the mixture for about ten minutes until it forms into a nice dough.
  • Wrap the dough and let the dough rest for 30 minutes before rolling it out.
  • Cut the dough in half so it’ll be easier to roll.
  • Sprinkle some rice flour on a cutting board and roll out with a rolling pin until it is about 1/4″ thick. Cut into long strips about 1/4″ wide and coat with more rice flour so it doesn’t clump together. It is now ready to be used for your banh canh.