At the recent Southern Vietnamese Traditional Cake Culinary Competition in Ca Mau, Ms. Ta Thi Tam, Head of the Women's Association of Tac Goc Hamlet (Vien An Commune, Ngoc Hien District), brought to the competition an exceptionally delicious specialty dish: crab and sticky rice noodle soup.

According to Ms. Tam, to make the signature crab noodle soup with young rice flakes from Ngoc Hien, the main ingredients include rice mixed with a little glutinous rice, soaked overnight, then ground into flour. When making the noodles, a little tapioca starch, coconut milk, water, and some seasonings such as pepper, onion, and chili are added. The noodle dough must be pounded dry, then placed in a bowl and kneaded by hand until pliable. Before cooking, the dough is shaped around a bottle, cut into thick strands with a knife, added to the boiling soup, and served when cooked through.

The broth for crab noodle soup is usually made with water mixed with coconut milk, and crab meat and roe are added for a richer flavor. The seasonings used vary depending on the type of noodle soup and the diner's taste. The small crabs are boiled, cooled, and then the thin top shell is gently separated, leaving the soft skin covering the meat and roe intact.

After boiling and removing the shell, soft-shell crabs yield delicious and nutritious meat and roe.

A rich and flavorful soup is used to make crab and sticky rice noodle soup.

Crab noodle soup with coconut milk, a simple yet delicious and nutritious dish.

The fertile forest land of Ngoc Hien boasts many delicious specialties such as shrimp, crab, and sea fish... but when people catch the soft-shell crab, they often make a noodle soup dish. According to Ms. Tam, the meat of the soft-shell crab is very sweet, and the roe is softer and richer than that of regular crabs. The claws of the soft-shell crab are soft, with thin shells and delicious meat. Not only is it rare, but the soft-shell crab also has high nutritional value, more roe, and firmer meat than regular crabs, so nothing can compare to it when used in noodle soup.

Rice noodle soup with crab and sticky rice flakes, a famous delicacy of Ngoc Hien district.

Rice noodle soup with crab and sticky rice is not too greasy, not fishy, ​​but rich in the savory flavor of the sea, and not at all cloying. If you have the chance to visit Ngoc Hien, don't forget to try this ultimate delicacy of Ca Mau's southernmost tip: rice noodle soup with crab and sticky rice!

Not only is Ngoc Hien's soft-shell crab noodle soup famous, but Ca Mau also has many other delicious types of noodle soup, such as Xua's crab noodle soup in Ward 5, Ca Mau City.

Performed by Huynh Lam

Source: https://baocamau.vn/tuyet-dinh-banh-canh-cua-com-a1277.html