How to make Vietnamese Crab Noodles - A Vietnamese speciality – cellophane noodles cooked with crab meat and some herbs.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cellophane noodles (सैलोफेन नूडल्स ), Crabmeat (केकड़े का मास)

Cuisine : Vietnamese

Course : Noodles and Pastas

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Vietnamese Crab Noodles Recipe Card

Vietnamese Crab Noodles

The food of the northern Vietnam is heavily influenced by China with its stir-fries and noodle-based soups. As you proceed south, there is more flavour, akin to Thailand and Cambodia. The tropical climate down south also sustains more rice paddies, coconut groves, jackfruit trees, and herb gardens. The food in southern Vietnam is typically sweeter. French colonization – from 18th century to 1954 - had its influence on Vietnamese food. It definitely left a lasting effect on the country and its people. 

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vietnamese Crab Noodles Recipe

  • Cellophane noodles soaked in warm water, drained and chilled 200 grams

  • Crabmeat fresh 1 cup

  • Oil

  • Lemon grass roots minced 2

  • Kaffir lime leaves 5

  • Palm sugar 1 3/4 tablespoons

  • Fish sauce 1/2 cup

  • Garlic chilli sauce 1 tablespoon

  • Cornstarch dissolved in water 2 tablespoons

  • Carrot peeled and cut into thin strips 1/2 small

  • Shallots halved 10-12

  • Fresh mint leaves roughly chopped 5-7

  • Fresh basil leaves roughly chopped 5-7

  • Salt to taste

  • Fresh coriander sprigs for garnish


Step 1

Heat oil in a non-stick pan, add lemongrass, tear kaffir leaves and add and sauté for half a minute. Add palm sugar and fish sauce and mix well.

Step 2

Add garlic chilli sauce and cornstarch slurry, mix well and cook till the sauce thickens.

Step 3

Add carrot, crabmeat, shallots, mint leaves and basil leaves and mix.

Step 4

Add noodles and salt and mix gently.

Step 5

Transfer onto a serving plate, garnish with coriander sprig and serve hot.