Instant Pot Banh Canh Tom Cua Recipe | Vietnamese Shrimp And Crab Udon Noodle Soup

Banh Canh Tom Cua is a one of my favorite Vietnamese noodle soup. This Vietnamese Shrimp and Crab Udon Noodle Soup Recipe is my simple and upgraded version of this soup.

The different regions in Vietnam have different methods and recipe for this dish. Not only does Vietnam have different accent, and climate when it comes to the North, Mid, and South region, the taste preference for each region differs as well.

This Banh Canh Tom Cua is more of the mid and southern region of Vietnam. Though in the states, the ingredients used might be bit different compared to the authentic dish in Vietnam.

In Vietnam, they use fresh water crabs to make the broth. Fresh crab inners and longer complicated methods to put this dish together. However, in the States, there are lots of ready to use, high quality product to substitute many of the ingredients in the original recipe.

In this recipe, there's no need to use whole live crabs, nor make your own udon noodles by hand. Using a pressure cooker, instant pot, the broth is super flavorful. The soft shell crab is a major upgrade to this dish. You can also use King Crab for this dish instead of the canned crab meat that I used in this recipe.

Check out my Recipe Page or the Ingredient List for this recipe and also other mouth water ChefQ's Recipe:

https://chefqstravelrecipe.com/2021/0...

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