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vietnamese

Crab and Pork Tapioca Noodle Soup

This simmered dish pairs tapioca noodles, dry with ground pork, crab meat and chicken broth, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

56 g Protein
69 g Carbohydrates
16 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 374g chicken broth, low sodium 22 kcal
  • 90g tapioca noodles (banh canh), dry 315 kcal
  • 90g ground pork 218 kcal
  • 75g crab meat 75 kcal
  • 15g shallot, minced 11 kcal
  • 7g fish sauce 2 kcal
  • 15g scallions, sliced 5 kcal
  • 1g ground black pepper 2 kcal

Cooking instructions

  1. chicken brothshallot
    Bring chicken broth to a simmer in a pot. Add minced shallot and simmer 2 minutes.
  2. tapioca noodles (banh canh)
    Stir in tapioca noodles and cook until mostly translucent, 8 to 10 minutes, stirring to prevent sticking.
  3. ground pork
    Add ground pork in small clumps; simmer until just cooked, about 4 minutes.
  4. crab meatfish sauceground black pepper
    Gently stir in crab meat. Season with fish sauce and black pepper; simmer 1 minute.
  5. scallions
    Ladle into a bowl and top with sliced scallions.

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