Súp Cua Recipe

Lastest Updated April 21, 2024
Home » Recipes A-Z » Súp Cua Recipe

Vietnamese crab and corn soup (Súp Cua) is a mouth-watering appetizer with a superb taste and mesmerizing presentation. By artfully combining crab, chicken, corn, egg, and mushrooms, the locals have brought forth an elegant dish that will surprise you with every spoonful.

For people who have never experienced the exquisite taste of Vietnamese starters, this dish is an ideal starting point. Stick with me to the end of today’s post to learn an authentic Sup Cua recipe, along with useful tips and tricks that will help you cook like a pro!

Crab Vs Corn Soup

Vietnamese Cuisine And The Plethora Of Tasty Soups

In Vietnamese cuisine, soup is an incredibly diverse food category. When talking about popular soup dishes from this country, people often think of Pho Bo (beef noodle soup) and Bun Rieu (crab noodle soup), and rightfully so.

In addition, the Vietnamese enjoy “Canh,” a kind of soup made mainly from a combination of fresh vegetables and a kind of protein, for their daily meals. A prime example of these unique dishes is Canh Kho Qua Nhoi Thit (stuffed bitter melon soup).

And did you know that the Vietnamese also have soup as a dessert or snack? That’s right. They have a wide collection of Che (sweet soup), most of which are a combination of beans, fruits, or jellies with coconut milk. If you’re interested in trying Che, Che Thai is my number one recommendation.

Beside the numerous delicious Vietnamese soup recipes above, Sup Cua is another all-time favorite among foodies. It used to be a fancy dish served in prestige restaurants, but through time, the locals have found ways to incorporate Sup Cua into everyday lives.

Nowadays, not only does Sup Cua still retain its role as a well-loved appetizer at feasts and parties, but it has also become a part of Vietnamese street food culture. Moreover, people love having this hearty soup for breakfast.

Tools

Sup Cua is not a difficult dish to make if you have all the necessary tools. Before diving into the actual recipe, ensure that you aren’t missing any of the following kitchenware.

  • Stockpot: For cooking the soup.
  • Saucepan: I use a saucepan to boil the chicken, as its small size makes cleaning up quicker.
  • Knife and chopping board: A well-maintained set of knives and chopping boards is your best friend in the kitchen.
  • Ladle: For spooning the soup.
  • Optional tools: Steamer, tongs, scissors, and teaspoon. Cooking will be easier with the help of these tools.
Tool Sup Cua

Ingredients

For the ingredients, you’ll use crab meat and chicken leg as the main protein sources. In addition, you’ll need to prepare some mushrooms, corn, eggs, tapioca flour, and a few spices.

  • Crab meat: If possible, buy a fresh crab, then clean and boil it at home. To save time, you can also use frozen crab meat, but note that it won’t taste as good. In addition, adding some imitation crab to the soup is a great way to add more flavor.
  • Chicken leg: Chicken breast is another viable choice since you’ll shred it after boiling.
  • Bone broth: I always use my homemade pork bone broth for cooking Sup Cua. Canned bone broth or plain water is fine as well if you don’t have too much time.
  • Wood ear mushrooms: A kind of mushroom used in numerous Asian soup dishes. In addition, snow fungus is an excellent choice to add to Sup Cua.
  • Shiitake mushrooms: One of the most important ingredients that give the soup its signature taste.
  • Tapioca flour: Helps you achieve the perfect texture: not too watery, not too thick. You can also use cornstarch.
  • Egg: As long as you follow my instructions, you’ll be able to make beautiful egg strands, which not only add to the nutritional value but also enhance the appearance of the soup.
  • Quail eggs: I prefer hard-boiled quail eggs.
  • Corn: If you can, I suggest boiling whole corn and then extracting the kernels. That said, frozen corn is not a bad choice.
  • Scallions and cilantro: For garnishing.
  • Spices: Chicken bouillon powder, brown sugar, and salt.

How To Cook Crab and Corn Soup

Get your stove ready! It’s time to start cooking up a pot of delectable Vietnamese crab and corn soup!

Step 1: Prepare The Ingredients

Wash the mushrooms and drain them well.

Boil the quail eggs for 8 to 10 minutes.

Soak the wood ear mushrooms in warm water for 10 to 15 minutes to soften them. Then, slice them into thin strips. Likewise, cut the shiitake mushrooms thinly.

Cut the scallions, cilantro, and shiitake mushrooms finely.

Wash The Mushrooms

Step 2: Steam The Crab

First, you’ll need to clean the crab properly to get rid of all the debris and unwanted parts.

Once done, pour some water into a pot and place a bowl in the middle. Transfer the cleaned crab onto a plate and put it on top of the bowl. Put the lid on and steam for 12 to 15 minutes, depending on the size of the crab.

Steam The Crab

You can use a steamer instead if you have one. After steaming the crab, take it out of the pot and allow it to cool.

Step 3: Boil The Chicken

While waiting for the crab to cook, boil the chicken on another stove for 15 to 20 minutes. To ensure that your chicken is cooked to perfection, you should learn the best way to boil chicken breast for shredding.

Cooked Chicken

Afterward, let the chicken cool.

Step 4: Extract Meat From The Crab

Cut or break off the legs and claws from the crab’s body.

Use the small tip at the end of a teaspoon’s handle to push the crab meat out from its legs.

For the crab legs, crack the shells by gently hitting them with a knife handle. Then, extract the meat using the teaspoon’s handle.

Note

Don’t apply too much force, as you can accidentally break the shells into many small pieces, making it harder to remove them from the meat.

Alternatively, you can break the shells with a seafood cracker.

To pick out the meat from the crab’s body, first, you’ll need to cut it in half. Next, extract the meat as instructed above with a teaspoon’s handle until there’s no crab meat left.

Extract Meat From The Crab

Step 5: Shred The Chicken

Shred the chicken into bite-sized strips. Place the shredded chicken on the same plate as the crab meat.

Shredded The Chicken

Step 6: Cook The Soup

Pour 10.5 cups (about 2.5 liters) of bone broth into the stockpot. Then, add the shiitake mushrooms, corn, and wood ear mushrooms. Bring the broth to a boil.

When the broth has come to a boil, season it with the chicken bouillon powder, sugar, and salt. Stir well and cook for 10 minutes over medium heat.

Season It With The Chicken

Mix 1 ounce of tapioca flour with about ⅖ cup of water. Crack the egg and beat it well.

Add the tapioca flour mixture into the pot and stir well.

Next, add the egg and quickly stir it with a spoon to turn it into beautiful strands.

Lastly, add the crab meat, shredded chicken, and quail eggs.

Add Crab Shredded Chicken Quail Eggs

Cook the soup for another 1 to 2 minutes, then cut the heat.

Step 7: Serve The Soup

Ladle the soup into a bowl. Sprinkle some scallions, cilantro, and ground pepper on top. And that’s it! Enjoy your nutritious and flavor-packed Sua Cua!

Serve Sup Cua

Tips And Tricks

Here are a couple of tips that will help you avoid common mistakes and boost the flavor of your soup up a notch.

Tips When Cooking Crab Soup
  • While the seasonings and spices in this recipe yield the most authentic-tasting Sup Cua, don’t hesitate to adjust them to fit your liking.
  • It’s important that you do not mix the tapioca flour with warm or hot water, as the flour will not be able to dissolve fully and might even clump up.
  • Do not use more tapioca flour than necessary, as doing so can cause the soup to be too thick.
  • To spice up your Sup Cua, try adding soy sauce, oyster sauce, chili sauce, or sate sauce to it.

Give This Absolute Gem Of An Appetizer A Try!

Vietnamese crab and corn soup is a flavorful and nutritious appetizer that everyone will love. Thanks to the perfect balance of tastiness and beautiful presentation, this dish is sure to impress whenever it appears. In addition, you can have it for a delightful morning meal.

In my opinion, Sup Cua is simply unbeatable when it comes to Vietnamese starters. But how about you? Do you find the dish delicious? Please let me know your thoughts by writing a comment. Lastly, don’t hesitate to like and share the post if you find it helpful. Thank you so much!

Vietnamese Crab And Corn Soup Recipe

Vietnamese Crab And Corn Soup (Súp Cua)

Vietnamese crab and corn soup is my go-to appetizer whenever I want to cook to impress. Beautifully presented with an irresistible taste, this soup is literally perfection.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Vietnamese
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 408kcal

Ingredients

  • 10.5 ounces (300 grams) crab meat
  • 1 chicken leg
  • 10.5 cups (2.5 liters) bone broth
  • 1 ounce (30 grams) wood ear mushrooms
  • 1.8 ounces (50 grams) shiitake mushrooms
  • 1.8 ounces (30 grams) tapioca flour
  • 1 egg
  • 20 quail eggs
  • 5.3 ounces (150 grams) corn
  • 1.8 ounces (50 grams) scallions
  • 1.8 ounces (50 grams) cilantro
  • 5 teaspoons chicken bouillon powder
  • 1 teaspoon brown sugar
  • 2 teaspoons salt

Instructions 

  • Wash the mushrooms and drain them well.
  • Boil the quail eggs for 8 to 10 minutes.
  • Soak the wood ear mushrooms in warm water for 10 to 15 minutes to soften them.
  • Then, slice them into thin strips. Likewise, cut the shiitake mushrooms thinly.
  • Cut the scallions, cilantro, and shiitake mushrooms finely.
    Wash The Mushrooms
  • Clean the crab to get rid of all the debris and unwanted parts.
  • Once done, pour some water into a pot and place a bowl in the middle of it.
  • Transfer the crab onto a plate and put it on top of the bowl.
  • Put the lid on and steam for 12 to 15 minutes, depending on the size of the crab.
    Steam The Crab
  • Boil the chicken on another stove for 15 to 20 minutes.
    Cooked Chicken
  • Afterward, let the chicken cool.
  • Cut or break off the legs and claws from the crab’s body.
  • Use the small tip at the end of a teaspoon’s handle to push the crab meat out from its legs.
  • For the crab legs, crack the shells by gently hitting them with a knife handle.
  • Then, extract the meat using the teaspoon’s handle.
  • Cut the crab’s body in half.
  • Extract the meat as instructed above with a teaspoon’s handle.
    Extract Meat From The Crab
  • Shred the chicken into bite-sized strips.
  • Place the shredded chicken on the same plate as the crab meat.
    Shredded The Chicken
  • Pour the bone broth into the stockpot.
  • Add the shiitake mushrooms, corn, and wood ear mushrooms.
  • Bring the broth to a boil.
  • When the broth has come to a boil, season it with the chicken bouillon powder, sugar, and salt.
  • Stir well and cook for 10 minutes over medium heat.
    Season It With The Chicken
  • Mix tapioca flour with water. Crack the egg and beat it well.
  • Add the tapioca flour mixture into the pot and stir well.
  • Add the egg and quickly stir it with a spoon to turn it into beautiful strands.
  • Lastly, add the crab meat, shredded chicken, and quail eggs.
    Add Crab Shredded Chicken Quail Eggs
  • Cook the soup for another 1 to 2 minutes, then cut the heat.
  • Ladle the soup into a bowl. Sprinkle some scallions, cilantro, and ground pepper on top. Enjoy!
    Serve Sup Cua

Video

Notes

  • The total time is sufficient to make 4 servings of Sup Cua.
  • While the seasonings and spices in this recipe yield the most authentic-tasting Sup Cua, don’t hesitate to adjust them to fit your liking.
  • It’s important that you do not mix the tapioca flour with warm or hot water, as the flour will not be able to dissolve fully and might even clump up.
  • Do not use more tapioca flour than necessary, as doing so can cause the soup to be too thick.
  • To spice up your Sup Cua, try adding soy sauce, oyster sauce, chili sauce, or sate sauce to it.

Nutrition

Calories: 408kcal | Carbohydrates: 23g | Protein: 51g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 482mg | Sodium: 2734mg | Potassium: 548mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1438IU | Vitamin C: 13mg | Calcium: 98mg | Iron: 3mg
Richie

Richie

Content Writer

Expertise

Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert

Education

Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam

  • Program: Diploma in Culinary Arts
  • Focus: Vietnamese and Asian cuisines with intensive training and hands-on approach.

Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam

  • Program: Bartender
  • Focus: Basic knowledge on how to store, preserve and select ingredients, and practice cocktails, mocktails, hot and cold drinks.

Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.

Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.

Leave a Reply

Your email address will not be published. Required fields are marked *