Noodle soupsSouthernCentral
Bánh canh cua
Thick crab noodlesbang kan koo-a·$2–4
Fat, chewy tapioca noodles in a thick, almost gravy-like crab broth.
Short, fat, slippery noodles made from tapioca and rice flour, swimming in a broth thickened to an almost gravy consistency, loaded with crab meat, quail eggs, pork, and sometimes a crab claw. Heartier and more glutinous than the clear soups — comfort food, especially in the south.
How to eat it well
- Expect a thick, clingy broth — it’s meant to be that way, not watery.
- A whole crab claw (bánh canh cua) is the premium order; go for it once.
- Great as a filling rainy-day or late-night bowl.
Where it’s best
Ho Chi Minh City and the south; central-coast towns do good seafood versions.
Vegetarian & dietary
Crab- and pork-based; not vegetarian as standard.