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In the chilly weather of Hanoi in early winter, crab noodle soup stalls are always a popular destination for diners from all over. Crab noodle soup is a rustic dish, once sold by street vendors throughout Hanoi, and is closely associated with the childhood of the 70s and 80s generations. It has become a familiar dish in the memories and subconscious of the capital's residents.
Delicious dishes from the subsidy era in Hanoi.
Hanoi-style crab noodle soup, a simple yet sophisticated dish, always possesses a unique allure. The bowl of noodles, seemingly simple with familiar ingredients like water spinach, water morning glory, rice noodles, steamed crab meat, pork cracklings, and fried onions, creates a unique symphony of flavors when all the ingredients are combined.
This dish is associated with the childhood memories of many people, reminiscent of the image of vendors carrying bowls of noodle soup on shoulder poles, selling it in every alleyway during the subsidy era.
Crab noodle soup is not only a delicious dish but also an indispensable part of Hanoi's culinary culture. This simple bowl of noodles has become an icon, evoking memories of small streets and familiar corners. The flavor of crab noodle soup is a reminder of a bygone Hanoi, simple and warm. However, nowadays, this dish is no longer as popular. In fact, many people often confuse crab noodle soup with crab vermicelli soup.
This dish evokes the childhood memories of generations of Hanoians.
Crab noodle soup, a simple yet flavorful dish, has been associated with generations of Hanoians. During the subsidy period, when life was still difficult, a steaming bowl of crab noodle soup was a simple source of happiness for many families. The image of street vendors with their steaming pots of crab noodle soup on small streets has become a characteristic feature of old Hanoi. Each bowl of crab noodle soup carries the warmth of human connection, sharing, and family affection. Although life has changed, the flavor of crab noodle soup is always preserved and passed down to the younger generation, as a way to maintain the traditional values of Hanoians.
Delicious dishes when the cold weather arrives.
Unlike crab noodle soup or fish noodle soup, crab noodle soup uses thick noodles, similar to those used in Hue-style beef noodle soup. The noodles are specially ordered by the owner. They are blanched in hot water and kept warm beforehand, ready to be prepared as soon as a customer orders. Crab noodle soup is made in the traditional style with simple ingredients such as noodles, crab roe, pork sausage, meat, and fish cake... Alongside these are celery, water spinach, and morning glory depending on the season, plus a spoonful of golden crab broth, crispy fried pork cracklings, and fragrant fried onions.
It would be a shame to miss out on a bowl of crab noodle soup during the winter.
The soul of crab noodle soup lies in its broth, which boasts a delicate sweetness from freshwater crabs and pork bones, a slight sourness from tomatoes, and the fragrant aroma of pure fish sauce. The broth is what makes crab noodle soup easily confused with crab vermicelli soup (bún riêu cua), as both contain crab roe and tomatoes. The difference between these two dishes is that crab noodle soup only has broth filling about halfway up the bowl, not overflowing like pho or other noodle dishes.
Many people confuse crab noodle soup and crab vermicelli soup.
Many people compare bun canh (noodle soup) to a salad rather than a soup dish. The steaming broth, made from pork bones and freshwater crab, produces a clear, subtly sweet flavor.
The accompanying vegetables are blanched until just cooked, ensuring they absorb the sweetness of the crab broth while retaining their crispness and not becoming mushy. Depending on the season, the noodle soup is served with different vegetables such as water spinach, water morning glory, or watercress. The usual seasonings are homemade chili garlic vinegar and chili paste. When enjoying, diners can add more chili paste or chili garlic vinegar according to their taste, enhancing the flavor. The delicate sweetness of the crab broth permeates each vegetable, blending with the spicy kick of the chili, creating a unique symphony of flavors.
The unique flavors are evident in each ingredient of this dish.
A bowl of noodle soup is just the right amount, perfect for a light snack or treat, so it's not a lot. A hearty eater might have two bowls at once. But for diners who truly enjoy it as a snack, one bowl is enough to leave them craving more and wanting more for the next visit.
In Hanoi today, there are still a few stalls selling this dish on Hoè Nhai, Thanh Hà, or Nguyễn Siêu streets. The crispy pork cracklings, still clinging to a bit of lean meat, are both fragrant and rich, captivating generations of Hanoians. The intoxicating aroma of a small bowl of noodle soup is enough to awaken all the senses. Just a small bowl like that is enough to warm the heart and leave a lasting impression. It's easy to eat in winter; slurping down a bowl of noodle soup for an afternoon snack is enough to satisfy a hungry stomach!
