Crab Soup Overview
Vietnamese Crab Soup, or Sup Cua, is more than just a dish; it’s a comforting embrace of Vietnamese culinary tradition. As someone who cherishes the depth and diversity of Vietnamese cuisine, Sup Cua is a perfect embodiment of what makes our food culture so special. With its rich, velvety broth and the delicate sweetness of fresh crab meat, this soup has long been a staple in Vietnamese households and street food stalls alike.
Often enjoyed as a starter at family gatherings or as a nourishing snack on the go, Sup Cua carries with it a sense of warmth and familiarity that transcends generations. Whether it’s the nostalgic memory of a grandmother’s kitchen or the bustling energy of a street vendor ladling out bowls of steaming soup, Sup Cua holds a special place in the hearts of those who appreciate the art of Vietnamese cooking.
Detailed Recipe for Vietnamese Crab Soup (Sup Cua)
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Ingredients
- For the Broth:
- 1 whole chicken or 500g chicken bones
- 1 medium onion, halved
- 1 piece of ginger (about 3 cm), sliced
- 1 daikon radish (optional), cut into large pieces
- 2 liters of water
- 1 teaspoon salt
- For the Soup:
- 250g fresh crab meat (blue crab or mud crab is preferred)
- 200g chicken breast, shredded
- 2 large eggs (whites only)
- 100g sweet corn kernels (fresh or canned)
- 50g shiitake mushrooms, thinly sliced (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 teaspoon fish sauce
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
- 2 quail eggs (optional)
- 2 tablespoons chopped green onions
- 2 tablespoons chopped coriander
- For Garnish:
- Fresh coriander leaves
- Lime wedges
- Chili sauce (optional)
Instructions
Step 1. Prepare the Broth
Place the chicken or chicken bones in a large pot. Add the halved onion, sliced ginger, and daikon radish (if using). Pour in 2 liters of water and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let the broth simmer for about 30 minutes. Skim off any foam or impurities that rise to the surface.
After 30 minutes, strain the broth to remove the solids. Return the clear broth to the pot. Season with salt, and set aside.
Step 2. Cook the Chicken
While the broth is simmering, cook the chicken breast in a separate pot of boiling water until fully cooked (about 10-12 minutes). Once cooked, remove the chicken, let it cool slightly, then shred it into fine strips.
Step 3. Prepare the Soup
Add the shredded chicken, sweet corn, and mushrooms (if using) to the chicken broth. Bring the broth back to a gentle simmer.
Add the crab meat to the broth and cook for about 5 minutes until heated through.
In a small bowl, whisk the egg whites until slightly frothy. Slowly drizzle the egg whites into the hot soup, stirring gently to create delicate strands of egg.
In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the soup while stirring constantly. This will thicken the soup to a smooth, velvety consistency.
Step 4. Season the Soup
Add fish sauce, white pepper, and sesame oil to the soup. Stir well to combine. Taste and adjust the seasoning if needed.
Step 5. Final Touches
If using quail eggs, carefully add them to the soup and let them heat through for about 2 minutes.
Stir in the chopped green onions and coriander just before serving.
Variations of Vietnamese Crab Soup (Sup Cua)
– Sup Cua Bap: Crab soup with sweet corn, how it differs in taste and texture.
– Sup Cua Trung Bac Thao: Crab soup with century eggs, an acquired taste with a rich history.
– Sup Cua Oc Heo: A luxurious version with pork brain, how it’s perceived in Vietnamese culture.
Regional variations and any unique twists.
Where to Enjoy Crab Soup in Vietnam
1. Hanoi
- Quan An Ngon
- Description: A popular spot for traditional Vietnamese dishes, Quan An Ngon in Hanoi is known for its authentic Sup Cua. The restaurant offers a delightful atmosphere and a variety of classic Vietnamese soups.
- Address: 18 Phan Boi Chau, Hoan Kiem, Hanoi
- Cha Ca La Vong
- Description: Famous for its cha ca (grilled fish), Cha Ca La Vong also serves a delicious version of Sup Cua. This restaurant provides a traditional Vietnamese dining experience.
- Address: 14 Cha Ca, Hoan Kiem, Hanoi
2. Ho Chi Minh City
- Pho 2000
- Description: Although renowned for its pho, Pho 2000 also offers an excellent version of Sup Cua. The restaurant provides a comfortable setting and is popular among both locals and tourists.
- Address: 1-3-5 Pham Ngoc Thach Street, District 1, Ho Chi Minh City
- Banh Xeo 46A
- Description: Known for its savory banh xeo (Vietnamese pancakes), Banh Xeo 46A also serves a tasty crab soup. It’s a great place to experience a variety of traditional Vietnamese dishes.
- Address: 46A Dinh Cong Trang, Tan Dinh, District 1, Ho Chi Minh City
3. Da Nang
- Banh Canh Cua Da Nang
- Description: Specializing in banh canh cua (crab noodle soup), this local eatery in Da Nang also serves an excellent Sup Cua. It’s a popular spot for crab-based dishes.
- Address: 35 Nguyen Chi Thanh, Da Nang
- Mi Quang Ba Mua
- Description: Known for its mi quang (Quang-style noodles), Mi Quang Ba Mua also offers a delightful crab soup. It’s a must-visit for anyone looking to explore Da Nang’s diverse food scene.
- Address: 19A Le Thanh Ton, Da Nang
4. Hoi An
- Com Ga Ba Buoi
- Description: Famous for its chicken rice, Com Ga Ba Buoi also serves a delectable version of Sup Cua. The restaurant offers a cozy atmosphere and authentic local flavors.
- Address: 22 Phan Chu Trinh, Hoi An
- Banh Mi Phuong
- Description: Renowned for its banh mi, Banh Mi Phuong also offers a delicious crab soup. It’s a great spot to sample a variety of Hoi An’s famous street foods.
- Address: 2B Phan Chau Trinh, Hoi An
5. Nha Trang
- Quan 39
- Description: Specializing in seafood, Quan 39 in Nha Trang serves a flavorful version of Sup Cua. The restaurant is popular for its fresh seafood and relaxed atmosphere.
- Address: 39A Pham Van Dong, Nha Trang
- Nha Trang Seafood
- Description: Known for its wide variety of fresh seafood, this restaurant also offers a delicious crab soup. It’s an excellent place to enjoy a range of seafood dishes.
- Address: 76 Tran Phu Street, Nha Trang
These recommended spots across Vietnam offer a delightful array of Sup Cua, each with its own unique take on this beloved Vietnamese soup. Whether you’re exploring bustling cities or relaxing in coastal towns, these eateries provide a fantastic opportunity to savor the rich flavors and comforting warmth of the soup.
Conclusion
Vietnamese Crab Soup – Sup Cua, with its rich and velvety broth, is not only a cherished part of Vietnamese cuisine but also a versatile dish you can easily make at home. This simple recipe captures the essence of “súp cua” without requiring complex ingredients, making it perfect for a cozy meal or a special occasion.
Whether you’re looking for a comforting dish to enjoy or a nutritious option that fits into your dietary plan, this crab soup offers both taste and health benefits. Its light yet satisfying nature makes it suitable for those on a diet or anyone seeking a flavorful, low-calorie meal. By preparing súp cua at home, you can enjoy this delightful soup anytime, adjusting ingredients to suit your preferences and dietary needs. Embrace the simplicity and elegance of this dish and bring a touch of Vietnamese culinary tradition into your kitchen.
| Servings |
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- 250 g fresh crab meat (blue crab or mud crab is preferred)
- 200 g chicken breast, shredded
- 2 large eggs (whites only)
- 100 g sweet corn kernels (fresh or canned)
- 50 g shiitake mushrooms, thinly sliced (optional)
- 1 tbs cornstarch
- 2 tbs water (for cornstarch slurry)
- 1 tsp Fish sauce
- 1/2 tsp white pepper
- 1 tsp Sesame oil
- 2 tsp quail eggs (optional)
- 2 tbs chopped green onions
- 2 tbs chopped coriander
Ingredients
For the Broth
For the Soup
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- Place the chicken or chicken bones in a large pot. Add the halved onion, sliced ginger, and daikon radish (if using). Pour in 2 liters of water and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let the broth simmer for about 30 minutes. Skim off any foam or impurities that rise to the surface. After 30 minutes, strain the broth to remove the solids. Return the clear broth to the pot. Season with salt, and set aside.
- While the broth is simmering, cook the chicken breast in a separate pot of boiling water until fully cooked (about 10-12 minutes). Once cooked, remove the chicken, let it cool slightly, then shred it into fine strips.
- Add the shredded chicken, sweet corn, and mushrooms (if using) to the chicken broth. Bring the broth back to a gentle simmer. Add the crab meat to the broth and cook for about 5 minutes until heated through. In a small bowl, whisk the egg whites until slightly frothy. Slowly drizzle the egg whites into the hot soup, stirring gently to create delicate strands of egg. In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the soup while stirring constantly. This will thicken the soup to a smooth, velvety consistency.
- Add fish sauce, white pepper, and sesame oil to the soup. Stir well to combine. Taste and adjust the seasoning if needed.
- If using quail eggs, carefully add them to the soup and let them heat through for about 2 minutes. Stir in the chopped green onions and coriander just before serving.
