All About Bánh Đa Cua

Fact: Bánh đa cua is one of the most iconic food specialties of Hai Phong.

#57 in Vietnam

Bánh Đa Cua: Basic Information

Pronunciation

bun-ya-kwa

Alternative Name(s)

Dish Type

Noodle soups, rice dishes

Course

Main Course

Mealtime

Breakfast, Lunch, Dinner

Bánh Đa Cua: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Northern Vietnam

Associated Region

Haiphong City

Popular Bánh Đa Cua Variations

Lẩu Cua Đồng

Bánh Đa Cua: Ingredients and Preparation

Main Ingredients

Bánh đa noodles, minced crabs, pork bones, shrimp, shrimp paste, vegetables (usually tomatoes and water spinach), and chả lá lốt (grilled meat wrapped in betel leaves)

Main Cooking Method

Boiling and simmering

Preparation Process

Filtering the minced crabs, cooking the crab meat, preparing the broth from pork bones and minced crabs, boiling the vegetables and noodles, assembling bánh đa cua

Bánh Đa Cua: A Deep Dive

Cultural Significance

Iconic dish in Hai Phong cuisine

Taste

Savory

Texture

Varied

Aroma

Rich

Color

Colorful

Serving Style

In a bowl and eaten with chopsticks

Serving Temperature

Hot

Accompaniment

Hot sauce, lime wedges, shrimp paste, pickled chili peppers, extra greens.

Occasions

On any occasions

Seasons

Year-round

Special Diets

Gluten-free

Calories

315 calories, according to data of MyFitnessPal for one serving (125 grams) of bánh đa cua.

Popularity

Northern Vietnam

Popular Similar Dishes

Bún Riêu Cua
Bánh Canh Cua

Popular Dining Area

Street vendors, eateries, households in Vietnam, especially in Hai Phong.

Bánh đa cua is a famous Vietnamese noodle soup originating in the northern region, specifically the coastal city of Hai Phong.

It features a type of locally made flat rice noodle called bánh đa. (Bánh đa is also the name of a Northern Vietnamese rice paper variety, which has no connection with bánh đa cua).

The other main ingredients of bánh đa cua are a rich broth made from mixing pork bone stock and crab stock, blanched vegetables, and various protein-rich toppings. The two most common add-ons are crab meat and chả lát lốt (grilled meat wrapped in betel leaves).

Bánh đa cua is a traditional dish and street food with diverse flavors and a colorful appearance.

Besides the classic version with crab, this Hai Phong specialty comes in two other variations: lẩu cua đồng (paddy crab hot pot) and canh bánh đa đỏ tôm sườn (bánh đa noodle soup with pork and shrimp).

I will tell you more about the aspects of bánh đa cua, such as its main ingredients, advantages, and disadvantages. I will also delve into common queries about this Vietnamese noodle soup and suggest similar dishes.

Key Points

Bánh đa cua is a Vietnamese noodle soup from Hai Phong city in the northern region.
Bánh đa cua consists of flat rice noodles, blanched vegetables, and various toppings served in a pork-and-crab broth.
Considered a rustic dish, bánh đa cua boasts a complex flavor profile and an attractive look.
Bánh đa cua is regarded as one of the most renowned Hai Phong specialties.

What Are the Main Ingredients of Bánh Đa Cua?

Bánh đa cua often consists of the following 5 types of ingredients:

Ingredients	Description
Bánh đa noodles	Flat rice noodles Has a beautiful reddish-orange color Available in packaged or dried form in many supermarkets in Northern Vietnam or online stores
Crabs	Suitable varieties: paddy crabs and mud crabs (green and orange mud crabs) Female crabs are preferred Minced crab shells and tomalley (crab mustard) are used to make the broth Crab meat filtered from the minced crabs goes into the toppings
Broth	Minced crabs, pork bones, shrimp, tomatoes, tamarind, mushrooms (optional), and various condiments (especially shrimp paste) A mix of sweet, savory, and tangy flavors
Vegetables	Rau nhút (water mimosa) or water spinach
Toppings	Crab meat, chả lá lốt (grilled meat wrapped in betel leaves), eggs, cooked pork knuckles, fishcakes, etc.

From these ingredients, can you guess the upsides and downsides of bánh đa cua? Let’s find out now!

Pros and Cons of Eating Bánh Đa Cua

Bánh đa cua has the following strengths and weaknesses:

Pros

Rich flavor profile: Bánh đa cua offers a unique combination of savory, sweet, and tangy flavors from various ingredients.
Nutritional value: Crab meat and other toppings are a good source of protein, vitamins, and minerals.
Cultural experience: Bánh đa cua is the highlight of Hai Phong cuisine and makes an excellent introduction to local foods.
Adaptability: This Vietnamese noodle soup can be modified to suit different tastes, incorporating many other add-ons.

Cons

Allergies: Some people might be allergic to the crabs used in bánh đa cua.
Availability: Bánh đa cua is less popular than other mainstream Vietnamese noodle soups and might be more difficult to find outside Vietnam.

You nearly know everything there is to know about bánh đa cua; check out the FAQs to complete your understanding of this dish!

Bánh Đa Cua FAQs

Yes, bánh đa cua is a famous dish not only in Hai Phong but also in many provinces of Vietnam. Many big cities, such as Hanoi and Ho Chi Minh City, offer interesting interpretations of this flavorful noodle soup.

No, bánh đa cua isn’t inherently spicy. But locals often serve the noodle soup with plenty of hot sauce.

Bánh đa cua noodles are made of a mix of rice flour and secret ingredients from locals to create a reddish-orange color. There is no crab meat in them. The crabs are mainly used for preparing the broth and the toppings.

Similar Dishes of Bánh Đa Cua

Bún Riêu Cua

Bún riêu cua is a Vietnamese noodle soup consisting of rice vermicelli, a clear crab-based broth, crab cakes, and other toppings.

Bánh Canh Cua

Bánh canh cua is a Vietnamese noodle soup made with thick noodles, crabs, pork, and a rich broth.

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Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.