Crab noodle soup is a specialty from Hai Phong. (Photo: Vietnam Plus) Hanoi (VNA) – Banh da cua, a local delicacy of the northern port city of Hai Phong, has been named one of the world’s best noodle soups by TasteAtlas, a culinary website which is known for its collection of information on 10,000 dishes and 9,000 restaurants. The site also correlates and documents the culinary research of food critics worldwide.
TasteAtlas calls the banh da cua (Red noodle soup) and describes the colourful dish as a local specialty of Hai Phong.
It consists of a pork-based broth that is topped with a variety of ingredients, such as crab meat, fresh herbs, pork balls, and either cha lua sausage or ground meat wrapped with la lot (piper lolot), it wrote.
The ingredients may vary, but each bowl needs to have a serving of locally made banh da (rice noodle) that are characterised by their light red hue. Lime wedges, lettuce, perilla leaves, or sliced chili peppers are usually served on the side, according to the website.
A delicious bowl of Banh da cua needs to have crab meat, pork ball, fried minced meat wrapped in la lot [piper lolot] leaves and dried shrimp. (Photo: VietnamPlus) It is said that Hai Phong crab noodle soup has existed since the 10th century. In the old days, its main ingredient is noodles made from rice. Rice noodle was eaten by dipping them in boiling water. Salt was added to enhance the soup's flavor, and allows the noodle to be preserved for a long time.
It was not until the 13th century, chefs added spices to make the dish more delicious. The dish has become more popular and crab-based broth is used instead of boiling water as in the past.
A bowl of crab noodle soup includes banh da (rice noodle), crab meat, moc (pork ball), cha la lot (fried minced meat wrapped in la lot [piper lolot] leaves and dried shrimp.
This soup is often served with seasonal vegetables such as rau muong (morning glory) and rau cai (mustard spinach).
Depending on the recipe, some secret spices will be added to increase the savoury taste of crab.
The sellers often add homemade chili sauce and fried minced dried opinion for delicious taste and an eye-catching experience.
Diners can savour it with rau ram (fragrant knotweed), tia to (perilla) leaves, or sliced chili.
The toppings of the crab noodle soup may vary depending on the eatery, but the light red colour of the soup remains consistent.
A bowl of Hai Phong crab noodle soup often has five colours, including the dark brown of rice noodle, green color of la lot leaves, morning glory, red color of chili slices and the yellow colour of fried dried onions. (Vietnam Plus) Banh da cua now is available in different regions of Vietnam, but natives and many others claim that it is only in Hai Phong that one gets the authentic taste of this specialty. Locals insist that the locally made rice noodles make a difference, and the difference makes this dish specific to Hai Phong.
Hai Phong’s banh da strip, white or dark brown, is wider than the normal noodle, carries a strong fragrance of rice and has a chewy texture. To make banh da cua, Hai Phong people will use fresh banh da, dipping in hot water and then putting it in the broth. Cooks in other regions use dry banh da instead and soak it in cool water for several minutes before putting it in the broth.
Today, the city’s cuisine has become rich and varied with many unique and delicious dishes. In addition to crab noodles, there are other ingredients to go with the rice noodle like sea crabs and mantis shrimp. However, many people believe that taking a food tour of Hai Phong without trying crab noodles would leave an incomplete taste journey./.
