A soothing and hearty noodle soup, Bánh Canh Cua encapsulates an alchemical balance of oceanic and terrestrial richness, capturing the ephemeral essence of Vietnamese coastal cuisine with its silky strands and lavish crab bisque.
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Cook tapioca noodles according to package instructions. Drain and set aside.
In a pot, heat vegetable oil over medium heat. Sauté crab meat until cooked.
Pour in chicken stock, fish sauce, and sugar. Bring to a .
Add noodles, reduce heat to for 5 minutes .
Stir in bean sprouts and cook for another minute.
Garnish with scallions, black pepper, and cilantro before serving.
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