Súp cua
Lẩu & Canh • Việt Nam
Về Súp Cua
Thick crab soup with corn, quail egg, and mushroom — street cart classic
How to Make Súp Cua (Traditional & Healthy Version)
Súp Cua, or Vietnamese Crab Soup, is a beloved and comforting dish that originated in Southern Vietnam, especially Saigon (Ho Chi Minh City). This warming soup captures the heart of Vietnamese street food culture, often served as a breakfast or light lunch at bustling markets and family gatherings. The star ingredient, fresh crab meat, is simmered in a delicate, fragrant broth and thickened with tapioca or corn starch, creating a silky texture that is both satisfying and light. Traditionally, Súp Cua also features shredded chicken, quail eggs, and a hint of aromatic coriander, making it a protein-rich and nourishing meal. The flavors of Súp Cua are gentle yet complex, with the sweetness of crab and chicken harmonizing alongside subtle notes of black pepper and cilantro. Its light consistency and balanced nutrition make it an excellent choice for those seeking a healthy Vietnamese soup recipe. Súp Cua is cherished for its versatility; it can be easily adapted to meet various dietary preferences while maintaining its authentic Vietnamese taste. Its popularity endures across generations, offering both comfort and nutrition in every spoonful.
Ingredients(for 1 medium bowl (about 350 ml))
- 120g Fresh crab meat (Thịt cua)
- 80g Chicken breast (Thịt gà luộc, shredded) - optional
- 4 Quail eggs (Trứng cút, hard-boiled) - optional
- 700 ml Chicken broth (Nước dùng gà)
- 2 tbsp Corn starch (Bột bắp, dissolved in 3 tbsp water)
- 3 Shiitake mushrooms (Nấm hương, thinly sliced) - optional
- 1 small Carrot (Cà rốt, finely julienned) - optional
- 1 tsp Fish sauce (Nước mắm)
- 1/4 tsp Ground black pepper (Tiêu đen)
- 2 tbsp Fresh coriander (Rau mùi, chopped)
- 1/4 tsp Salt (Muối)
Instructions
- 1
Prepare the chicken by poaching the breast in boiling water until fully cooked (about 10 minutes), then shred and set aside. Boil quail eggs, peel, and reserve.
10 minutes
Use leftover chicken or rotisserie for convenience.
- 2
In a medium pot, bring chicken broth to a gentle boil. Add the sliced shiitake mushrooms and julienned carrot. Simmer for 5 minutes until vegetables are tender.
5 minutes
Simmer gently to preserve the delicate flavor of the broth.
- 3
Add crab meat and shredded chicken to the pot. Stir gently to distribute evenly.
2 minutes
Be careful not to break up the crab meat too much.
- 4
Season the soup with fish sauce, salt, and ground black pepper. Taste and adjust seasoning as needed.
1 minute
Vietnamese fish sauce adds authentic depth—use sparingly.
Why This Dish is Healthy
This Súp Cua recipe is a healthy choice because it features lean proteins, low-fat broth, and nutrient-packed vegetables while using minimal oil and processed ingredients. The thickening agent, corn starch, is used in moderation to maintain a light calorie profile. With its high protein and low fat content, this Vietnamese crab soup supports muscle repair, immune function, and overall wellness, making it perfect for calorie-conscious individuals or those seeking a nutritious meal.
Súp Cua is a nutrient-dense soup, providing high-quality protein from crab, chicken, and quail eggs. Crab meat is an excellent source of lean protein, omega-3 fatty acids, vitamin B12, and minerals such as zinc and selenium. The addition of vegetables like carrots and mushrooms contributes fiber, antioxidants, and vitamins A and D. This soup is low in saturated fat and contains minimal carbohydrates, making it suitable for a balanced diet. The use of fresh herbs also offers additional antioxidants and digestive benefits.
Pro Tips
- 💡Use freshly picked crab meat for the sweetest flavor.
- 💡Dissolve corn starch thoroughly in cold water to avoid lumps.
- 💡Add coriander only at the end to preserve its fresh aroma.
Storage & Serving
Store leftover Súp Cua in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a little water if the soup has thickened too much.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 65.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 7.0 g |
| Total Fat | 2.0 g |
| Fiber | 0.5 g |
