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Vietnamese Crab and Water Spinach Noodle Soup - Canh Bun Recipe (with Video)

Soup, Noodles, Vietnamese

Discover our Vietnamese Crab and Water Spinach Noodle Soup - Canh Bun Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 45min


- 1.5 lb spare ribs
- 3 Roma tomatoes, quartered
- 3 Green onions, cut into 2” pieces
- 2 Shallots
- 1 rock sugar
- 1 tbsp Salt
- 2 tbsp Fish sauce
- 0.5 tbsp chicken powder
- 2 tbsp Cooking oil
- 0.25 lb Ground pork
- 0.333 c crab meat
- 1.5 tbsp crab paste in bean oil
- 0.25 tsp shrimp paste
- 2 Eggs
- 0.25 tsp Sugar
- Black pepper
To Serve
- thick rice vermicelli noodles
- 1 bundle water spinach
- Green onions, to garnish
- White onion, sliced to garnish
- Cilantro, to garnish
- Black pepper
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Par-boiling and cleaning the spare ribs
1. Par-boil your spare ribs and clean.
Preparing the broth
1. In a large pot, add the cleaned spare ribs, 2 shallots, 1 medium rock sugar, 1 tbsp salt, and 12 cups of water.
2. Bring it to the stove over high heat until boil.
3. Then simmer for 30 minutes.
Preparing the green onions and tomatoes
1. While waiting for the broth to cook, prep your green onions and tomatoes.
2. In a large pan, heat 2 tbsp cooking oil over medium-high heat.
3. Add your green onions and cook for 30 seconds.
4. Add your tomatoes and cook for an additional 2 minutes.
5. Set aside.
Adding the cooked vegetables to the broth
1. After broth has been cooking for 30 minutes, add your cooked tomatoes and green onions.
2. Allow this to simmer for 10 minutes.
Preparing the Rieu
1. While waiting for broth to continue cooking for 10 minutes, combine all ingredients under “for the Rieu” in a small bowl.
2. Mix until fully combined.
Adding the Rieu to the broth
1. After the 10 minutes of the broth simmering, slowly spoon in your “Rieu” mixture into the broth.
2. After 5-7 minutes, the “Rieu” will float to the top once it is cooked.
Seasoning the broth
1. Season the broth with 2 tbsp fish sauce and 1/2 tbsp chicken powder.
2. Taste and adjust as needed.
Cooking the noodles and blanch water spinach
1. Cook your noodles according to package instructions and drain. Set aside. In a separate pot, blanch the water spinach for 2-3 minutes and drain. Set aside.
Preparing the bowls
1. Prep your bowls by adding the cooked noodles, blanched water spinach, broth, and garnish with white onion, green onion, cilantro, and black pepper.

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