Crab and Pork Hock Soup with Udon Noodles

Bánh Canh Cua Giò Heo

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

This is one of those gratifying dishes that I love to order at certain restaurants in Little Saigon that I know make a perfect bowl of soup. It’s a lovely bowl of thick noodles tangled in succulent crabmeat. Not only does crab add a great taste to the soup, but when its broken up in the soup it gives a nice texture. Pork hocks are the ankle joints of the pig, usually from the forelegs. If you don’t feel like making the pork stock, you can substitute ready-made chicken stock.

Ingredients

  • 10 cups unsalted chicken stock (purchased or homemade)
  • ½ pound pork hock, cut into crosssectional 1-inch slices (ask your butcher), or pork shoulder or loin
  • 1 yellow onion, peeled and halved
  • 2 shallots, peeled and crushed
  • 5 clove garlic, peeled and crushed
  • ¼ cup fish sauce
  • 3 tablespoons oil
  • 1 tablespoon black peppercorns
  • tablespoons sugar
  • ½ cup dried shrimp
  • 1 fresh Thai bird chile, finely chopped
  • 1 cup fresh crabmeat
  • 6 cups cooked udon noodles (banh canh)
  • 2 scallions, chopped into rings
  • ¼ cup fried shallots

    Method

    1. Bring the chicken stock to a boil in a large stockpot. Add the pork, onion halves, shallots, garlic, fish sauce, oil, black peppercorns, sugar, dried shrimp, and chile. Stir until the sugar is dissolved. Boil for about 20 minutes and then reduce to a simmer.
    2. Carefully remove the pork from the simmering stock. Let it cool, then roughly chop the pork hock or cut the shoulder or loin into slices. Set aside.
    3. Meanwhile, add the crabmeat to the stock and continue simmering for another 30 minutes. Remove the pot from the heat if you are not ready to serve.
    4. Fifteen minutes before serving, bring the soup back to a boil. Divide the noodles into four individual serving bowls. Put the pork, scallions, and fried shallots on top of the noodles. Ladle the hot broth on top and serve immediately with the salad platter.