Instructions

1. 1

   To make annatto seed oil (if not using pre-made): Heat 1 cup of oil (such as avocado oil) and 1 tablespoon of annatto seed in a small saucepan. Cook until the oil starts to bubble/boil, then immediately strain the seeds out. Be careful not to burn the seeds, as they will become bitter. This step is quick, so do not leave unattended. This oil is primarily for color; if you don't mind your broth not being red/orange, you can skip this step.

   ⏱️ 5 min
2. 2

   Prepare the Broth: In a large, clean pot, combine the par-boiled pork bones, 1 peeled large onion (or 2 small), and 1 1/2 tablespoons of salt. Turn on the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for approximately 1 hour. During this simmering process, use a ladle or spoon to skim off any foam or impurities that float to the top. This will help ensure your broth is clear.

   ⏱️ 65 min
3. 3

   Make the Crab Mixture: While the broth is simmering, heat 1/4 cup of the prepared annatto seed oil in a separate pan over medium heat. Add the minced garlic and minced shallots and sauté until fragrant, about 2-3 minutes. Add the strained crab meat (if using frozen, ensure it's defrosted and strained) and 2 teaspoons of paprika. Sauté for 5-10 minutes. The paprika is primarily for color and adds no spice. After 5-10 minutes, remove the crab mixture from the pan and set it aside. You will use half of this mixture for the broth and the other half as a topping.

   ⏱️ 15 min

   
4. 4

   Clean the Prawns: Clean the large prawns/shrimp by trimming off their antennae and legs using kitchen shears.

   ⏱️ 5 min

   
5. 5

   Finish Broth and Cook Prawns: After the broth has simmered for 1 hour, remove the onions and discard them. Carefully remove the pork bones/ribs from the broth and set them aside to use as a topping later. Add half of the sautéed crab mixture (from Step 3) to the broth and stir to combine. Add the cleaned prawns/shrimp to the broth and cook just until they are pink and cooked through, about 2-3 minutes depending on their size. Remove the cooked prawns and set them aside to serve as a topping.

   ⏱️ 10 min
6. 6

   Season the Broth: Taste the broth and adjust the seasonings to your preference. Add fish sauce, salt, chicken bouillon, sugar, and MSG as desired. You can use some, one, or all of these seasonings. Continue to taste and adjust until the broth reaches your desired flavor profile.

   ⏱️ 5 min

   
7. 7

   Thicken the Broth (Optional): In a separate measuring cup or bowl, mix 1 cup of cornstarch with 1 cup of water until well combined to create a smooth slurry. Slowly pour the cornstarch slurry into the simmering broth while continuously stirring. Continue to stir until the soup thickens to your desired consistency. The broth will visibly thicken as the slurry is incorporated.

   ⏱️ 5 min

   
8. 8

   Prepare Noodles and Assemble Bowl: Prepare the Banh Canh noodles according to package instructions (e.g., microwave for 1-2 minutes for Vietnamese Udon). Place the prepared noodles into individual serving bowls. Arrange the reserved pork bones/ribs, cooked prawns, and the remaining half of the crab mixture (from Step 3) on top of the noodles in each bowl.

   ⏱️ 5 min
9. 9

   Serve: Ladle the hot, thickened broth over the noodles and toppings in each bowl. Garnish with chopped scallions, cilantro, and fried shallots. Serve immediately with lime wedges and sambal or garlic chili paste on the side for additional seasoning and flavor.

   ⏱️ 5 min

   

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Nutrition Facts (per serving)