1-First Step: Build the stock Place 10 liters of water in a large stockpot and add the pork hock. Bring it to a gentle simmer over low to medium heat. Keep the heat low enough that the broth stays clear and does not boil hard. This is the base of your banh canh recipe, so give it time. Add the grilled dried squid, peeled daikon cut into large chunks, peeled jicama cut into large chunks, and dehydrated scallops. Simmer for about 40 minutes or until the vegetables are soft and the broth starts to taste sweet and savory. Remove the pork hock when it is tender enough to slice for serving.

2-Second Step: Add color and season the broth Heat 1 tablespoon oil with 2 tablespoons annatto seeds until the oil turns a deep red color. Strain the oil into the broth so the soup gets its classic orange tint. Then season with 6 tablespoons salt, 70 grams rock sugar, 1/2 US cup fish sauce, and 1 1/2 tablespoons chicken bouillon powder. If you prefer a lighter broth, start with a little less salt and fish sauce, then adjust near the end. This is also a good moment to taste the broth and decide if you want it more savory or more sweet.

3-Third Step: Fry the aromatics In a separate pan, heat 1 tablespoon oil for frying aromatics. Cook the finely chopped red shallot, garlic, and spring onion until fragrant and lightly golden. Let them cool before making the prawn paste. This step brings the whole pot of Banh Canh Cua to life with a deep, mouthwatering aroma.

4-Fourth Step: Make and fry the prawn balls Put the fried aromatics, 20 fresh prawns, 1/4 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon chicken bouillon powder, 1/2 teaspoon pepper, and 1/2 teaspoon fish sauce into a food processor. Blend into a paste. For a springier texture, slap the paste against a hard surface a few times before shaping. Shape the mixture into balls about 2 centimeters wide. Heat cooking oil and fry the prawn balls until golden. They should be crisp outside and juicy inside. Add them to the boiling broth so they soak up flavor without falling apart.

5-Fifth Step: Cook the crab Add 500 grams frozen crab meat to the broth. Then add the fresh crab, cut into pieces if needed, and cook it in the soup for about 15 minutes. Remove the crab once it is done so the meat stays sweet and tender. Fresh crab gives the broth extra aroma and a natural sweetness that makes crab noodle soup taste more authentic.

6-Sixth Step: Thicken the soup Mix 1/2 US cup potato starch with 1/4 US cup water to make a smooth slurry. Slowly pour it into the simmering broth while stirring constantly. The soup should turn glossy and lightly thickened. Add the slurry gradually so the broth stays silky instead of clumpy.

7-Seventh Step: Cook the noodles Bring a separate pot of water to a boil and cook the banh canh tapioca noodles for 3 to 5 minutes. Drain them well. These noodles cook quickly, so keep an eye on them. If you cook them too long, they can turn soft instead of pleasantly chewy.

8-Eighth Step: Assemble the bowls Line each bowl with noodles, then top with slices of pork hock, fried prawn balls, fresh crab, and blood jelly if you are using it. Pour the hot soup over everything so the noodles warm through. Finish with finely chopped coriander, finely chopped spring onion, fried onions, pepper, and a squeeze of lime juice. Serve right away while the broth is steaming. That final hit of lime wakes up the seafood flavor and makes every bite pop.