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Banh canh is a popular dish found in many provinces and cities across the country; however, depending on the natural conditions and culture of each province and city, banh canh from each place has its own unique characteristics. Some famous types of banh canh include: Nam Pho banh canh, crab banh canh, snakehead fish banh canh, fish cake banh canh, Trang Bang banh canh, Ben Co banh canh, beef ball banh canh, and crab banh canh…
If Hue's Nam Pho noodle soup captivates people with its distinctive flavor of broth boiled from fresh shrimp shells, fish sauce, and shrimp paste, served with meatballs made from minced shrimp and pork belly, seasoned and rolled into small balls.
Trang Bang rice noodle soup from Tay Ninh features noodles made from fragrant rice, kneaded thoroughly, steamed, and then pressed into long strands. The broth is simmered from bones. The noodle soup is served with tender braised pork trotters, sliced lean pork, pig's blood, fresh bean sprouts, and chopped scallions.
Banh canh is a popular dish found in many provinces and cities across the country; however, depending on the natural conditions and culture of each province and city, banh canh in each place has its own unique characteristics.
Every day, Ms. Hong sells about 200 bowls of crab noodle soup.
Fish cake noodle soup, a signature dish of the South Central coastal provinces such as Ninh Thuan, Binh Thuan, and Khanh Hoa, captivates diners with the sweet and savory flavor of its broth, made from fish bones and small sea fish. The fragrant and sweet fish cakes are made from various types of fish such as mackerel, tuna, barracuda, and barracuda. The fish meat is finely ground, seasoned with spices, then shaped into round or flat balls, which are then steamed or fried until golden brown.
Crab noodle soup, on the other hand, captivates people with its unique, rustic flavor. Depending on the regional culture and the cook, the noodle soup can be made with many different ingredients and recipes. A bowl of noodle soup not only reflects the culture and natural resources of that region, but also represents tradition and the continuity of generations within a family.
Tucked away in a small alley, Ms. Hong's crab cake shop has been around for over 40 years, passed down through four generations.
Located at the beginning of alley 194 Vo Van Tan Street, District 3, Ho Chi Minh City, Ms. Hong's crab noodle soup shop has been around for over 40 years. It's a favorite spot for office workers and a culinary destination for many domestic and foreign tourists. Without a flashy storefront or eye-catching sign, this crab noodle soup shop nestled in a small alley still attracts customers with its uniquely delicious flavor. Ms. Hong shared: "My family's crab noodle soup business dates back to my grandmother's time, in the early 1980s. She passed it down to my mother, then to me and my granddaughter."
A bowl of crab noodle soup consists of: snakehead fish cake, shrimp and crab meat cake, peeled shrimp, stir-fried crab, boiled pork, pig's blood, herbs, and pepper sprinkled on top, then topped with broth. Every day, family members wake up at 5 am to cook the broth and prepare the ingredients. The broth, simmered from bone marrow, is flavored with pig's blood and snakehead fish cake for a rich and naturally sweet taste, along with tapioca starch to thicken it, and then simmered over charcoal fire.
The snakehead fish cakes are made by the family from a mixture of snakehead fish meat and finely ground pork, seasoned with spices. This mixture is then shaped into elongated forms and deep-fried until golden brown. Before adding them to the broth, Ms. Hong blanchs the fish cakes in boiling water to remove excess oil, ensuring diners don't feel overwhelmed by the richness. The pre-shelled crab is sourced from a long-time supplier at Ben Thanh Market. This crab is then stir-fried with annatto oil and seasoned to remove any fishy smell. The stir-fried crab has an appealing orange-yellow color and a wonderfully fragrant aroma.
Diners are captivated by the rich, sweet flavor of the broth combined with stir-fried crab, fish cake, shrimp, squid, and incredibly fresh pork… William, 32, shared: “My company is nearby, so I often stop by the restaurant. As far as I know, this crab noodle soup shop has been around for a long time. The owner carefully selects the ingredients from Ben Thanh Market, so they are fresh and high-quality.”
Most of the customers here are office workers with very discerning tastes in food. The restaurant is always crowded at lunchtime, with all tables full, so on many days they run out of food very early. Even after lunchtime, there are many walk-in customers who come here to enjoy the meal. The distinctive feature of the noodle soup is the stir-fried crab and fish cake, along with the fragrant and flavorful broth.
A bowl of crab noodle soup contains: snakehead fish cake, shrimp and crab meat cake, peeled shrimp, stir-fried crab, boiled pork, pig's blood, herbs, and pepper sprinkled on top, then topped with broth.
Ms. Hong's crab noodle soup shop is open from around 11 am to 8 pm, but many regular customers say that on busy days, she sells out by around 4 or 5 pm.
On average, she sells about 200 bowls a day. The shop is closed on Saturdays, Sundays, and vegetarian days of the month (30th, 1st, and 15th of the lunar month). A regular bowl of crab noodle soup costs 55,000 VND, while a special bowl costs 70,000 VND. Customers can also enjoy it with fried dough sticks for 10,000 VND per pair.
