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Hai Phong red noodles with steamed crab (Banh da cua tron)

The red noodles made from flour and coloured with a dark caramel made from granulated brown sugar are known as ‘Banh Da’ and are a speciality of Hai Phong. These particular noodles dry in the sun for about 6 hours before going into the cutting room. In Australia you can buy the fully dried noodles from Vietnamese supermarkets.

  • serves

    2

  • prep

    40 minutes

  • cook

    20 minutes

  • difficulty

    Mid

serves

2

people

preparation

40

minutes

cooking

20

minutes

difficulty

Mid

level

Stream free On Demand

Thumbnail of Ep 8

Ep 8

episode Luke Nguyen's Railway Vietnam • 
cooking • 
25m
PG
episode Luke Nguyen's Railway Vietnam • 
cooking • 
25m
PG

Ingredients

  • 1 tbsp chilli oil
  • 3 garlic cloves, finely chopped
  • 1 red chilli, thinly sliced
  • 4 cm piece ginger, peeled and thinly sliced
  • 1 live mud crab, about 1 kg, cooked and meat picked (see note)
  • 1 spring onion, thinly sliced
  • 200 g banh da 
  • handful water spinach, blanched and refreshed in iced water, drained
  • handful bean sprouts
  • 1 tbsp fried shallots
  • 1 tbsp roasted peanuts 
Sauce 
  • 2 tsp sugar
  • 2 tbsp oyster sauce
  • 1 tbsp Vietnamese sate or Sriracha  
  • 60 ml (¼ cup) soy sauce
  • salt and freshly ground pepper, to taste

Instructions

1. For the sauce, place all the ingredients in a small saucepan, stir to combine well and bring to a simmer. Transfer to a bowl and set aside. 

2. Place a frying pan or wok over medium heat, add the oil, garlic, chilli and ginger and cook for 1 minute or until fragrant. Add the cooked crab meat and stir-fry for 30 seconds. Add 2 tablespoons of the sauce and the spring onion and stir-fry for another 30 seconds. Transfer the crab mixture into the reserved upper crab shell and set aside. 

3. Bring a large saucepan of water to the boil and cook the noodles for 5 seconds if using fresh or according to packet instructions if using fully dried. Drain, then place in a bowl with the water spinach, bean sprouts and the remaining sauce. Toss to coat well, then transfer to a serving plate. Top with the filled crab and scatter with the fried shallots and peanuts.

Catch Luke Nguyen on the tracks dishing up Vietnamese fare in the brand-new series, .

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Ep 8

Ep 8

episode Luke Nguyen's Railway Vietnam • 
cooking • 
25m
PG
episode Luke Nguyen's Railway Vietnam • 
cooking • 
25m
PG

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 9 January 2024 2:00pm
By Luke Nguyen
Source: SBS



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