Crab and Pork Hock Soup with Tapioca Noodles

Name: Crab and Pork Hock Soup with Tapioca Noodles (Bánh Canh Cua Giò Heo)
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: cooked crab claw meat (reserved from the pork hock broth); 3 tablespoons fried red Asian shallots; 4 chunks of the cooked pork hock (reserved from the pork hock broth); cooked crab claw meat (reserved from the pork hock broth); 4 chunks of the cooked pork hock (reserved from the pork hock broth); 4 chunks of the cooked pork hock (reserved from the pork hock broth); 12 pieces of cooked pork leg, finely sliced (reserved from the pork hock broth); 12 pieces of cooked pork leg, finely sliced (reserved from the pork hock broth); 800 g (1 lb 12 oz) tapioca noodles; 1.5 litres (52 fl oz/6 cups) pork hock broth; 2 spring onions (scallions), green part only, sliced; 2 spring onions (scallions), green part only, sliced; lemon wedges, to serve; 1 bunch coriander (cilantro) leaves; 2 red bird’s eye chillies, sliced, to serve; pure fish sauce, to serve

Bánh Canh Cua Giò Heo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Luke Nguyen: I particularly enjoy this soup for the texture of the tapioca noodles. Made from tapioca starch, the noodles are deliciously chewy and sticky, and translucent in appearance — another noodle cannot be substituted. Dried tapioca sticks are also available, but always go for fresh tapioca noodles.

Eating your way around the pork hock can be something of an art — don’t try to use your chopsticks

Ingredients

Asia
Vietnam
Gluten-free
Soup
South East Asia

Ingredients

Method