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Banh Canh Cua
Meal Box

Crab Thick Noodle Soup - Banh Canh. Originated in the south of Vietnam. Pronounced “Bun Cun,” this dish is based on thick tapioca flour noodles. The name literally translates to “cake soup.” This refers to the way the noodles are made, formed into a thick sheet, or “cake,” before being cut. Different regions of Vietnam have adopted their own particular style of the dish with central Vietnam using mostly fish and prawn, the north using mostly pork and prawn and the south using mostly crab and prawn.

Serving Time

15 Minutes

Level

Easy

Present Allergens

Gluten: Yes
Nuts: No
Soy: No
Dairy: No
Fish: Yes
Crustaceans: Yes

WHAT’S IN THE BOX

*Please refrigerate your meal box ingredients if you do not intend on cooking immediately after delivery. Spring rolls will need to be placed in the freezer, if not cooked immediately.
Make sure you transfer the broth as these containers are not microwavable!

Thick Tapioca Noodles

Vietnamese Meal Box Ingredients | Broth | Roll'd Australia

Broth

Vietnamese Meal Box Ingredients | Coriander, Spring Onion, Bean Shoots & Lemon | Roll'd Australia

Coriander, Spring Onion, Bean Shoots & Lemon

Vietnamese Meal Box Ingredients | Tofu, Fish Balls, Crab Meat | Roll'd Australia

Tofu, Fish Balls, Crab Meat

Vietnamese Meal Box Ingredients | Spring Rolls | Roll'd Australia

Spring Rolls

INSTRUCTION VIDEO

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Rolld Australia | vietnamese cuisine | pho bowl hand icon

Ingredients

  • Thick Tapioca Noodles
  • Broth
  • Fish Balls
  • Tofu
  • Crab Meat
  • Dried Shrimp
  • Bean Shoots
  • Spring Onion
  • Coriander
  • Lemon
  • Chilli
  • Springrolls

Pantry Ingredients

  • Vegetable or Canola Oil
  • Water

* Please ensure you refrigerate your meal box ingredients if not being cooked immediately. Spring rolls will need to be placed in the freezer if not cooked immediately.

Instructions – Crab Thick Noodle Soup

1. Unpack your Meal Box. If you’re not cooking straight away, make room to store ingredients in the fridge.

2. Open the pack of noodles and place in a large bowl.

3. Pour boiling water into your bowl until it covers the noodles. Set aside for 1-2 minutes.

4. Once softened, use chopsticks or tongs to gently separate the noodles. Drain the water with a colander.

5. Place a medium pot on the stove. Carefully pour in your broth.

6. On medium-high heat, bring the broth to a bubbling boil. Once boiled, turn down to a simmer.

Alternative: you can also heat your broth in the microwave. Simply pour the broth into a large bowl and microwave for 4–5 minutes. Do not microwave in the original containers. Always transfer to a microwavable bowl.

7. As the broth is heating, portion your bowls, starting with the thick, tapioca noodles as the base.

8. Add your crab, fish balls, tofu and dried shrimp.

9. Add your bean shoots in a mound. Sprinkle your spring onions and shallots on top.

10. Once your broth has come to a boil, carefully ladle the broth into the bowl until the noodles are covered.

11. Squeeze your wedge of lemon over the top. Add chilli for extra spice.

12. Slurp like you mean it.

Instructions – Springrolls

1. Half fill a small pot with your choice of frying oil.

2. Place on a medium heat.

3. Once oil has reached 170ºC, gently place your spring rolls in the pot.

4. Fry for 4 minutes, or until golden brown.

5. Remove from oil and lightly drain on paper towel.

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