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Crab noodle soup is a dish from the subsidy period that only uses the simplest ingredients to create a taste that you remember forever after tasting it once.
Today, crab noodle soup has many more toppings for diners to choose. Photo: Foody
In the past, diners could easily encounter vendors with a pot of noodles and a pot of broth selling crab noodle soup throughout the nooks and crannies of Hanoi. Crab noodle soup is considered a dish that embodies simplicity, a pure Vietnamese delicacy.
However, today, this dish is no longer as popular as before. Sometimes, people confuse this dish with crab noodle soup due to certain similarities, such as both are noodles eaten with crab broth.
Compared to ordinary noodles, this dish uses a thicker noodle, similar to Hue beef noodle soup. Fresh noodles must be blanched in boiling water to soften without breaking the strands. The noodles are kept warm in a pot after boiling so that when customers order, they just need to take them out and ladle the broth over to eat.
As for the broth, the cooking process also requires reasonable adjustments. The broth for crab noodle soup differs from crab noodle soup in that it does not use vinegar but has a light sourness from sliced tomatoes, sweetness from crab water, and uses pure fish sauce and seasonings. Notably, the broth is only ladled over the top of the bowl, not filled to the brim like pho or other noodle dishes.
The current crab noodle soup has a more appealing “style” with a generous topping of pork, sausage... Photo: Nhật Minh
In addition, the side dishes such as fried pork fat and fried onions are toppings that appeared later when the living standards of the people improved. Fried pork fat must be deep-fried so that when the broth is ladled in, it still retains the right amount of crispness, with a soft and moist inside. The lard after frying the fat will be used to fry the onions for a more fragrant and richer flavor.
When ordering a full bowl of noodles, diners will have a serving that includes noodles, crab roe, sausage, meat, pork fat, fish cake, and fried onions on top. Along with that are herbs such as mustard greens, water spinach, and seasonal greens. Diners can also add chili or vinegar to make the broth tastier.
Mr. Nguyễn Thế Minh (25 years old, Hanoi) was impressed with the broth of this crab noodle soup: “This dish has a very easy-to-eat broth, light, not too strong, not too sour, and everything is just right.”
Ms. Trần Lan Anh (27 years old, Hanoi) finds the thick noodles and the side toppings here appealing: “The fried onions and pork fat here are also fragrant and rich. They make my bowl of crab noodle soup more aromatic.”
Currently, crab noodle soup is not only found in the North but is also present in the South, but it has been modified to suit the taste of each region. Prices range from 20,000 to 25,000 VND per bowl.
Diners can visit some addresses selling crab noodle soup on Lê Ngọc Hân, Hòe Nhai, Thanh Hà, Hàng Chiếu, Yên Phụ, Nguyễn Siêu, Ô Quan Chưởng streets... Most of the stalls are just small food carts on the sidewalk, where diners sit on low plastic chairs, without tables.
Read more here
In the past, diners could easily encounter vendors with a pot of noodles and a pot of broth selling crab noodle soup throughout the nooks and crannies of Hanoi. Crab noodle soup is considered a dish that embodies simplicity, a pure Vietnamese delicacy.
However, today, this dish is no longer as popular as before. Sometimes, people confuse this dish with crab noodle soup due to certain similarities, such as both are noodles eaten with crab broth.
Compared to ordinary noodles, this dish uses a thicker noodle, similar to Hue beef noodle soup. Fresh noodles must be blanched in boiling water to soften without breaking the strands. The noodles are kept warm in a pot after boiling so that when customers order, they just need to take them out and ladle the broth over to eat.
As for the broth, the cooking process also requires reasonable adjustments. The broth for crab noodle soup differs from crab noodle soup in that it does not use vinegar but has a light sourness from sliced tomatoes, sweetness from crab water, and uses pure fish sauce and seasonings. Notably, the broth is only ladled over the top of the bowl, not filled to the brim like pho or other noodle dishes.
In addition, the side dishes such as fried pork fat and fried onions are toppings that appeared later when the living standards of the people improved. Fried pork fat must be deep-fried so that when the broth is ladled in, it still retains the right amount of crispness, with a soft and moist inside. The lard after frying the fat will be used to fry the onions for a more fragrant and richer flavor.
When ordering a full bowl of noodles, diners will have a serving that includes noodles, crab roe, sausage, meat, pork fat, fish cake, and fried onions on top. Along with that are herbs such as mustard greens, water spinach, and seasonal greens. Diners can also add chili or vinegar to make the broth tastier.
Mr. Nguyễn Thế Minh (25 years old, Hanoi) was impressed with the broth of this crab noodle soup: “This dish has a very easy-to-eat broth, light, not too strong, not too sour, and everything is just right.”
Ms. Trần Lan Anh (27 years old, Hanoi) finds the thick noodles and the side toppings here appealing: “The fried onions and pork fat here are also fragrant and rich. They make my bowl of crab noodle soup more aromatic.”
Currently, crab noodle soup is not only found in the North but is also present in the South, but it has been modified to suit the taste of each region. Prices range from 20,000 to 25,000 VND per bowl.
Diners can visit some addresses selling crab noodle soup on Lê Ngọc Hân, Hòe Nhai, Thanh Hà, Hàng Chiếu, Yên Phụ, Nguyễn Siêu, Ô Quan Chưởng streets... Most of the stalls are just small food carts on the sidewalk, where diners sit on low plastic chairs, without tables.
Read more here
