A thick, gluey crab noodle soup of chewy tapioca-and-rice noodles in a starchy, savoury broth loaded with crab meat, pork, quail eggs and cha, finished with black pepper and a squeeze of lime. Comforting, rich and unmistakably Saigon.
Banh canh takes its name from its noodles, short thick strands of tapioca and rice flour with a slippery, chewy bite quite unlike pho's flat noodles. The cua version, with crab, is a Saigon favourite, its broth deliberately thickened until it clings. Tan Dinh's sidewalk stalls, including the long-running Banh Canh Cua 87, turned a single bowl into an institution, and coastal variants like banh canh ghe swap sea crab and a green-chili salt. It is eaten at all hours, a heavier, stickier counterpoint to the city's clear-broth noodle soups.
Banh Canh Cua 87 is a Tan Dinh sidewalk institution with a single-minded focus: a thick, savoury crab noodle soup of tapioca noodles, crab and quail eggs.
OrderThe full banh canh cua loaded with crab and quail eggs.
TipIt is a busy sidewalk stall with plastic stools; go mid-afternoon to beat the crowd.
Discover Ho Chi Minh City at night on a guided walking tour. Explore Nguyen Hue Walking Street and Bui Vien Street, and enjoy a tasty banh mi from a local shop.
Spend three hours with a talented local chef to cook a three-course meal by yourself, following the steps of the instructions given and using only natural ingredients....
Explore Ho Chi Minh City on a guided tour with a Polish-speaking guide. Ride a traditional rickshaw, visit the Jade Emperor's Pagoda, and enjoy a local lunch.