Banh Da Cua

Name: Banh Da Cua
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 300g banh da (reddish rice noodles); 200g crab meat and paste; 100g fried tofu, sliced; Fresh herbs and water spinach

Bánh Đa Cua/bahn dah koo-ah/

About this dish

Reddish-brown rice noodles served in a rich crab broth with fried tofu and herbs, a Hai Phong specialty.

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Ingredients

🍜300g banh da (reddish rice noodles)

🦀200g crab meat and paste

🫘100g fried tofu, sliced

🥬Fresh herbs and water spinach

Method

Serves 2

Simmer crab paste in water to build a rich, savory broth.

Cook the banh da noodles and divide into bowls.

Top with crab meat, fried tofu, and blanched water spinach.

Ladle the hot crab broth over the noodles.

Garnish with fresh herbs and a squeeze of lime.

✓ What Makes it Authentic

Bánh đa cua is a specialty of Hai Phong, distinguished by its distinctive reddish-brown noodles and crab broth.

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