11-08-2024, 09:52
Hai Phong crab noodles (Bánh Đa Cua) is a dish that defines the culinary reputation of this city. The chewy noodle strands, rich crab roe, aromatic crab meat, combined with crispy pork cracklings and fried onions, create an irresistibly delicious dish.
![[Image: banh-da-cua-hai-phong-1.jpg]](https://static.vinwonders.com/production/banh-da-cua-hai-phong-1.jpg)
Hai Phong crab noodles are renowned far and wide, loved by many locals and international visitors. However, the ingredients for this dish are humble products from Vietnam’s rural areas, such as field crabs, water spinach, and betel leaves. From these simple ingredients, the skillful hands of local women transform them into a special delicacy that many people find addictive.
What makes Hai Phong crab noodles famous and a trademark of the port city's cuisine is the special red noodle – a specialty of the port city. Authentic Hai Phong noodles should be dark brown, painstakingly prepared, thin, soft, and chewy, with a crispy and rich taste. A truly appealing bowl of crab noodles must have five colors: the dark brown of the noodles; the orange of crab roe; the green of betel leaves, water spinach, and scallions; the bright red of chili; and the yellow of fried onions.
If you have the chance to visit Hai Phong, this is a must-try dish.
Hai Phong crab noodles are renowned far and wide, loved by many locals and international visitors. However, the ingredients for this dish are humble products from Vietnam’s rural areas, such as field crabs, water spinach, and betel leaves. From these simple ingredients, the skillful hands of local women transform them into a special delicacy that many people find addictive.
What makes Hai Phong crab noodles famous and a trademark of the port city's cuisine is the special red noodle – a specialty of the port city. Authentic Hai Phong noodles should be dark brown, painstakingly prepared, thin, soft, and chewy, with a crispy and rich taste. A truly appealing bowl of crab noodles must have five colors: the dark brown of the noodles; the orange of crab roe; the green of betel leaves, water spinach, and scallions; the bright red of chili; and the yellow of fried onions.
If you have the chance to visit Hai Phong, this is a must-try dish.