Crab noodle, also called banh da cua, plays a significant role in local Hai Phong cuisine. Although it has a visually appealing appearance and bold taste, this díish is made from simple ingredients. However, Chapter Dining has transformed the traditional version into the mixture of premium and contemporary culinary soul. Join our story to discover why banh da cua is an add-in highlight of the fall-winter menu.
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What Makes Crab Noodles Signature in Hai Phong’s Cuisine?
Banh da cua is a famous traditional dish in Hai Phong local cuisine, originating from Cau Dat village, Le Chan District. It was born when Northern fishermen struggled with hardships of life at sea. Ancient people transformed a simple key ingredient, which is rice, into tasty banh da cua.
A gentle harmony unfolds between the sweetness of fresh crab and the creamy richness of the rice noodle cake, crafting a flavor that stays with you long after the last bite. More than just a beloved dish, Hai Phong’s crab noodle soup embodies the city’s vibrant and diverse culinary soul.
What Is The Difference Between Northern and Southern Variations?
The regional variations in crab noodle contribute to the Vietnamese diverse culinary landscape. In Hai Phong, representing the northern region, local people approach Hanoi cuisine meticulously. Here, banh da cua is typically served with a unique twist – rare beef. People cook broth for long hours to preserve essence in crab. Whoever gives banh da cua Hai Phong a try always bear in mind the warm broth and tender crab meat melting in your mouth.
Coming to southern Vietnam, this dish is different from the way local people call it – bun rieu cua. Here, preparing banh da cua involves a more varied range of ingredients. With creativity flowing in blood, northern Vietnamese mix and match diverse elements to create a flavorful and bold bowl of soup. Here, it is not strange if we see pig trotters and blood pudding in the soup with the aim of enriching its core flavor.
Distinctive Crab Noodle Experience at Chapter Dining
Carefully Selected Premium Ingredients
Highlight ingredients in a finished bowl includes white or red rice noodles, tender crab roe sauce, crab meat ball,… We carefully select seasonal greens such as, water fern, chrysanthemum, morning glory, and aromatic herbs like coriander and scallion.
When all the ingredients have appeared on the bowl as a masterpiece, the noodles are gently bathed in a simmering broth made from pureed field crabs. The broth plays a vital role in defining the soul of crab noodles. As a result, each chef guards their own secret, and Chapter Dining’s chefs are without exception.
Meticulous Cooking Techniques
At Chapter Dining, every stage of crafting this special Hai Phong soup embodies patience, precision, and quiet artistry. Fresh field crabs are soaked to remove impurities, then gently rinsed and cleaned with care and attention. The shells are removed, and the meat is lightly pounded with salt in a traditional stone mortar. This slow, mindful process coaxes out the crab’s natural sweetness, forming the base of its delicate flavor.
The mixture is combined with water, stirred evenly, and strained through a fine sieve until crystal clear. Only the pure crab essence remains, while every trace of residue is carefully set aside and discarded. Golden crab roe floating on the surface is skimmed off tenderly, preserved for the final finishing touch.
Meanwhile, tofu is washed and cut into soft, bite-sized cubes, offering a silky contrast in texture. Scallions, herbs, bean sprouts, water spinach, and tomatoes are finely chopped to balance aroma, freshness, and color. Banana blossom is shaved into paper-thin strands and soaked in vinegar water to maintain its crisp, bright hue.
In a warm pan, crab roe is sautéed with shallots until fragrant, golden, and rich in aroma. Tomatoes are lightly stir-fried, releasing gentle acidity that awakens the broth with freshness and depth. The sautéed mixture joins the simmering crab stock, infusing warmth, complexity, and a whisper of ocean sweetness. When the crab meat rises gracefully to the surface, the broth is complete – balanced and beautifully clear.
The Art Of Plating – From Chapter Dining
To make the dish more visually appealing, we do not forget to add a drizzle of crimson crab fat glaze. A sprinkle of golden fried shallots crowing the bơowl awakens Chapter diner’s sense of smell. The combination of golden shallots, bright chili red, verdant greens, deep brown noodles, and amber crab roe is unique. Such 5-hue is the first thing that comes to mind when thinking of Hai Phong crab noodle soup.
Authentic Hai Phong Banh Da Cua’s Taste
At Chapter Dining, we begin with a steaming bowl that awakens every sense. The broth is delicately sweet, carrying the ocean’s quiet depth in each spoonful. A hint of lime brightens the warmth, while a touch of chili gently excites the palate. Fried shallots add a crisp fragrance that dances in the air. Each strand of flat rice noodle embraces the essence of crab.
Fresh herbs, lightly dipped in the broth, release a green aroma that fills the moment with comfort. Even the most poised diner finds it hard to resist the joyful sound of slurping, a sign of true satisfaction. To us, Banh Da Cua is more than a dish, it’s the flavor of Hai Phong, cherished and reimagined for every diner to experience.
Not only does crab noodle hold significant culinary meaning, its flavorful taste also convinces even the most difficult diner. Don’t forget to include Chapter Dining in your Hanoi’s next trip plan to immerse in the Vietnamese contemporary fine dining.
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Chapter Dining
12C Chan Cam, Hoan Kiem, Hanoi
Mon – Sat from 18:00 – 23:00
Tel: +84 333 201 221 – Reserve a table
Email: reservation@chapter.vn
