Ingredients for making crab cakes include: Firstly, field crabs must choose fat crabs with full crab bibs. Usually female crabs give more meat and bricks than male crabs. Next is the red rice paper - this is the ingredient that makes the difference for the crab cake soup. How to make red rice paper each place has its own secret. But Du Hang Kenh is said to be the most famous red rice paper making area of ​​Hai Phong. In addition to the two main ingredients above, there are also a number of ingredients and spices used to cook crab broth: pork bones, shrimp, tamarind, seasoning powder, salt, cooking oil, shrimp paste, dried garlic, dried onions, tomatoes, fried onions, shiitake mushrooms. Along with that are some dipping, blanched vegetables in the bowl (spinach, celery, water spinach). The accompanying condiments are shrimp paste, chili paste, pickled chili peppers, lemon, and kumquats. Many diners also eat with bay leaf rolls, eggs, meat, pork feet...

About how to cook crab cakes. First is the broth, you can use pork bone broth cooked with crab for more flavor. Field crabs must choose fatty crabs with full bibs. After washing, the crabs are separated, the crab body is pounded and then filtered to get the water. When the decanter is exhausted, the crab water is filtered through a sieve or fine cloth to get water. Continue filtering until all the crab meat is gone, then remove the crab carcass. Bring the pot of filtered crab juice on the stove to simmer, stirring constantly so that the crab meat does not stick to the bottom of the pot. Continue stirring until the water is almost boiling, then stop stirring, the crab meat will solidify into pieces and float to the top. Tasting spices to taste. The crab bricks are fried and then put in the broth to increase the color and flavor.

Next is processing crab rice paper, must choose dark brown rice paper - the cake is made quite elaborately. The rice paper used must be fresh rice paper, so you have to eat it every day. Therefore, when eating rice paper, you will feel the softness and chewiness. A bowl of delicious crab cakes must have all five colors. Pink-brown color of crab bricks. Dark brown rice paper color. The green color of water spinach, coriander, celery and pieces of guava leaves. The yellow color of the dried crispy onion cloves. Red color of tomatoes, of chili. All the colors are mixed into a bowl of crab cake with delicious, greasy flavor, surely diners will not be able to stop and enjoy. After blanching the rice paper, put it in a bowl, then display the vegetables, crab meat, and guise leaves so that it looks beautiful. Finally, the broth is really hot. So there was a bowl of hot, attractive crab cakes.

Banh Da crab is often eaten a lot in the summer - when the weather is hot. Because of the cool green color of vegetables, and the greasy taste of field crab. For a long time, the port city of Hai Phong has been famous for this dish. Anyone who comes here will want to enjoy a new bowl of crab cakes to satisfy their expectations. When enjoying a bowl of rice paper with crab, diners will feel the taste of the broth, the fatty taste of the guava leaves, the fish cake, and the richness of the crab.

Each countryside in our country has its own specialty. And crab cakes are a specialty in Hai Phong's cuisine.

The ingredients of the rice paper dish are: rice paper and crab. In Hai Phong, there are many places that make multi-fiber cakes. But the most famous are still in Du Hang Kenh, Le Chan district and Support market, An Duong district. Banh Da is made of delicious rice, ground into flour and coated thinly, then cut into fibers when exposed to medium light. As for crabs, it must be of copper, if it is to be fat, it must be delicious. There are also a lot of ingredients, spices used to cook crab broth: pork, shrimp, salt, seasoning powder, salt, cooking oil, shrimp paste, dried garlic, dried onions, tomatoes, fried onions. Along with that, some accompanying vegetables are put in the bowl of rice paper (spinach, celery, water spinach).

A bowl of delicious crab cakes, the most feat is in the broth. After washing the crabs, start processing: separate the shells, take the crab body and crab bricks. Then bring the crab body, pound it until smooth, add water, stir to dissolve the crab meat, filter the crab juice and put it in the pot. After seasoning to taste, add the crab juice. When cooking crab soup, it is necessary to keep the fire low.

Rice paper after placing it in a bowl. The chef will then begin to arrange the side dishes on top. Crab rice cakes are also served with many other side dishes. The bowl of mixed crab cakes has shrimp (river shrimp, small tank shrimp), fried spring rolls with wood ear, rolls with lolot leaves, or a few coins and pork rolls. Depending on the preferences of each diner, the bowl of rice paper will have how many side dishes. Finally, pour the previously prepared broth into the bowl. So there was an extremely attractive bowl of crab cake soup.

The crab cake must be served with raw vegetables. Includes willow leaf water spinach, or blanched celery, fresh onions and spinach. Along with that are spices such as: fresh chili, pepper, garlic vinegar, chili sauce, lemon or kumquat... It all depends on the taste of the eater but seasoning to suit the best.

A bowl of hot, colorful crab cakes will make diners unable to refuse. For the people of Hai Phong, this dish has become a specialty that everyone who travels far away wants to enjoy.