Choosing between tapioca or rice noodles for Banh Canh Cua depends on personal preference and dietary restrictions.
Tapioca Noodles: Tapioca noodles tend to be thicker and chewier, providing a heartier texture to the dish. They are gluten-free, making them suitable for those with gluten intolerances or allergies.
Rice Noodles: Rice noodles are thinner and lighter in texture, offering a delicate mouthfeel. They are a traditional choice for Banh Canh Cua and are well-loved for their ability to absorb the flavors of the broth. In a mixing bowl, combine the rice flour or tapioca flour with water to form a smooth, thick batter.
Bring a separate pot of water to a boil and add the batter to the pot in small portions, stirring continuously to prevent clumping.
Cook the noodles for about 5-7 minutes until they float to the surface and are cooked through. Remove from heat and rinse with cold water to prevent sticking.