Bánh Đa Cua

A Detailed Introduction to Hai Phong's Banh Da Cua (Red Noodle Soup with Crab)

Banh Da Cua is one of the most iconic and beloved dishes of Hai Phong – a bustling port city in Northern Vietnam. This humble yet flavorful noodle soup reflects both the culinary finesse and the everyday culture of the locals.

1. Key Ingredients

• Crab Broth: The soul of the dish lies in the rich, sweet broth made from fresh field crabs. The crabs are pounded or blended, then strained to extract the essence. When boiled, the crab meat rises to the surface, forming tender, fluffy clusters known as gạch cua (crab paste).

• Red Rice Noodles (Banh Da Do): Unique to Hai Phong, these reddish-brown, thick flat noodles are typically colored with gấc fruit or cane molasses. They are chewy, soft, and remain intact even after boiling.

• Various Toppings: A classic bowl of Banh Da Cua often includes:

  • Fried fish cakes or grilled minced pork wrapped in betel leaves (cha la lot)

  • Fresh or dried shrimp

  • Slices of beef

  • Blanched water spinach or morning glory

  • Crispy fried shallots for aroma and texture

2. Distinctive Flavor

The dish offers a harmonious blend of natural sweetness from the crab, light richness from the crab paste, the savory chewiness of toppings, and a hint of spice. A drizzle of chili vinegar can be added to enhance the flavor and cut the richness.

3. How It’s Served

Locals usually enjoy Banh Da Cua with a side of fresh herbs and leafy greens like lettuce, basil, and Vietnamese balm. A small bowl of vinegar with chili adds a tangy kick, making the dish even more appetizing.

4. Where to Try in Hai Phong

Some well-known places to enjoy authentic Banh Da Cua include:

• Banh Da Cua Ba Cu – Cau Dat Street

• Lach Tray noodle stalls

• Hang Kenh neighborhood

• Street vendors along Le Loi and Tran Phu Streets