1Delicacies of Hai Phong are often associated with seafood and river-

food like fish, crab and shrimp. And banh da cua that has been
attached with the memory of Hai Phong natives for long."

 
3The dish features banh da (locally-made flat rice noodle), crab meat,
pork bones-based broth and vegetables.

2If pho represents the delicateness of Hanoi cooks and food

connoisseurs, banh da cua can be said to be an expression and
demonstration of traits of people from Hai Phong – sharp, bold

4Banh da cua can be found in any street of the port city and can be had
at any time of the day, from dawn to midnight,

5“I still remember the early mornings when I walked to school with
my friends or the wintery evenings when I sat in a street-food stall,
breathing in the aroma of fried minced dried onions and watching
smoke swirl from the broth of banh da cua .

7“to cook a bowl of banh da cua. It is easy and always satisfies. A full
bowl can have moc (pork ball) or cha la lot (fried minced pork
wrapped in la lot leaves), or cha ca (fried minced fish). But to keep it
simple, they just need to put the brown noodle in broth with crab
meat."

6Hai Phong’s banh da strip is white or dark brown, wider than the
normal noodle, carries a strong fragrance of rice and has a chewy
taste. To make banh da cua, Hai Phong people will use fresh banh da,
dipping in hot water and then putting it in the broth. Cooks in other
regions use dry banh da instead and soak it in cool water for several
minutes before putting it in the broth.
9No discussion of any crab dish in the country is complete without
mentioning the crab broth.

8The broth is not particular to any locality, and it has its roots in rural
areas, but it has gone from humble beginnings to receive royal
approval.