1-Step 1: Build the broth base Add the 1 pork hock to 10 liters water in a large pot. Set the heat to low-medium and let it come to a gentle simmer. This slow start helps draw out flavor without making the broth cloudy. Keep the lid partially on so the pot stays steady while the stock develops.

2-Step 2: Add smoky seafood depth Grill the 30 grams dried squid for a minute or two until fragrant, then add it to the broth. This step gives the soup a gentle smoky note that makes Banh Canh Cua taste much more layered. While that simmers, cut the 800 grams daikon and 400 grams jicama into large chunks.

3-Step 3: Simmer the vegetables and scallops Turn the heat to high, then add the daikon, jicama, and 70 grams dehydrated scallops to the pot. Once it returns to a simmer, lower the heat and cook for about 40 minutes, or until the vegetables are soft and sweet. Remove the hock pieces and set them aside once the stock is ready.

4-Step 4: Add color and season the soup Heat 1 tablespoon oil with 2 tablespoons annatto seeds in a small pan for about 1 minute. Strain the orange oil into the broth. Then season the soup with 6 tablespoons salt, 70 grams rock sugar, 1/2 US cup fish sauce, and 1 1/2 tablespoons chicken bouillon powder. Taste the broth and adjust if needed, but keep in mind the crab and noodles will add more flavor later.

5-Step 5: Make the prawn paste In another pan, brown the 3 cloves garlic, 1 red shallot, and 1 sprig spring onion in 1 tablespoon oil. Let everything cool before mixing it into a paste with 1/4 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon chicken bouillon powder, 1/2 teaspoon pepper, 1/2 teaspoon fish sauce, and the 20 peeled and deveined prawns. For a springier texture, slap the paste against a hard surface a few times before shaping it.

6-Step 6: Shape and fry the prawn balls Scoop the paste into small balls and fry them in hot cooking oil until golden and cooked through. They should look lightly crisp on the outside and springy inside. This adds a fun texture contrast to the soft noodles and broth.

7-Step 7: Add crab and finish the broth Add the 500 grams frozen crab meat to the soup, then place the 1 whole crab into the pot and cook for about 15 minutes. Remove the crab when it is cooked. At this point, the broth should smell deeply of seafood and sweet aromatics. If you want a stronger crab taste, fresh crab is even better when available.

8-Step 8: Thicken the soup Mix the 1/2 US cup potato starch with 1/4 US cup water to form a smooth slurry. Stir the broth on low heat while slowly pouring in the slurry. Keep stirring until the soup thickens to a silky, glossy texture. This is the signature finish for banh canh and gives the broth its cozy body.

9-Step 9: Cook the noodles separately Boil water in a separate pot. Add the 2 kilograms banh canh tapioca noodles and cook for 3 to 5 minutes, or until tender and chewy. Strain immediately so they do not get too soft. If you want extra help with noodle texture, you can also try the same careful noodle handling tips from our easy homemade ramen guide.

10-Step 10: Assemble and serve Place noodles in each bowl, then top with pork hock, prawn balls, crab, and the optional 1 box blood jelly. Ladle the hot soup over everything. Finish with finely chopped coriander, spring onion, fried onions, pepper, and a squeeze of lime juice. Serve hot and let everyone season their own bowl at the table.