Banh da crab, or crab noodle soup is a simple but very famous dish of the port city of Hai Phong. With its eye-catching arrangement and intriguing taste, the specialty has made its way to all regions in the country.

The crab used in the dish should be fat crabs caught from rivers or paddys, preferably female with broad abdomens. First they are thoroughly cleaned and the carapaces and crab aprons are removed. The innards (crab butter) is separated and sautéed with onions to be aromatic, rich and custardy. To get delicious noodles when processing, you should drop dried noodles in boiled water for about 2 to 3 minutes, then take out and put in cold water, drain to be processed as you like.

Ingredient List: Brown Rice (86%), Water (13%), Salt (1%)

Allergy Advice: None

Features: Suitable for Vegan

Origin: Product of Vietnam

Storage: Keep in dry, cool place and avoid direct sunlight.

Storage type: Ambient

Preparation and usage: Soak in boiled water for 3-5 minutes, then drain and rinse. Can be used in stir-fry or soup.