1-First Step: Char the onion and soak the dried shrimp Start by preheating your oven to broil. Place 1 yellow onion on a baking tray and broil it for about 20 minutes, until the outside is nicely charred. This adds a roasted flavor that helps the broth taste deeper and more layered. While the onion is cooking, soak 10 dried shrimp in water for 10 minutes so they soften a bit before they go into the pot.

2-Second Step: Parboil the pork Add 3 pounds of pork shoulder with bones to a large pot and cover it with water. Bring it to a boil and let it go for 10 minutes. This first boil is important because it pulls out some of the blood and foam that can cloud the broth. After 10 minutes, pour off the water, rinse the pork, and clean the pot well.

3-Third Step: Build the broth base Return the cleaned pork to the pot and add the charred onion, soaked dried shrimp, 1/2 daikon, and 1 teaspoon salt. Add enough water to cover everything, then bring it to a boil. Once boiling, reduce the heat and simmer gently for 45 minutes. Skim off any foam or impurities that rise to the top. Gentle simmering keeps the broth from turning cloudy.

4-Fourth Step: Prepare the toppings while the broth cooks While the soup simmers, cook 1/2 pound shrimp until they are just done. Boil the banh canh noodles according to the package instructions. In this recipe, you will use 1 package plus 2 packages total, so you will have enough noodles for 5 servings. Drain them well so the bowls do not turn watery. If you want to save time, set out your crab meat, fried shallots, and minced green onions now.

5-Fifth Step: Separate the pork and return the bones After the broth has simmered for 45 minutes, remove the pork from the pot. When it is cool enough to handle, separate the meat from the bones and cut the meat into bite-sized pieces. Return the bones to the broth pot and keep the meat aside for serving. This helps the soup keep building flavor while you finish the rest of the recipe.

6-Sixth Step: Season the broth Add 1 tablespoon fish sauce and 1 tablespoon chicken broth powder to the pot. Let the broth simmer for another 30 minutes. This second simmer gives the soup its savory backbone. Taste it near the end and adjust only if needed, keeping in mind that the toppings will also add flavor.

7-Seventh Step: Make the annatto oil In a small pan, heat 1 tablespoon vegetable oil with 1 teaspoon annatto seeds over low heat for 1 to 2 minutes. The oil should turn a warm orange color. Stir gently and do not let the seeds burn. Annatto oil is traditional in many versions of authentic banh canh cua, and it gives the soup that beautiful golden look. If you do not have annatto, you can skip it.

8-Eighth Step: Thicken the broth Mix 1/4 cup tapioca starch with 2/3 cup water until smooth. Slowly pour this mixture into the broth while stirring. Let the soup simmer for 5 minutes so it thickens properly. Stir in the annatto oil at the end. The broth should look glossy and slightly thick, not gluey. If you prefer a looser texture, add the starch mixture a little at a time.

9-Ninth Step: Assemble the bowls Place the cooked noodles into serving bowls. Top each bowl with pork pieces, 1/4 cup crab meat divided among the servings, cooked shrimp, 2 tablespoons fried shallots, and 2 stalks minced green onions. Ladle the hot broth over the top and serve right away. A squeeze of lime and a spoonful of chili sauce are great extras if you like a little heat.