Súp Cua (Vietnamese Crab and Egg-Drop Soup)
Súp cua is a Vietnamese street-food soup thickened lightly with tapioca starch and filled with crab, egg ribbons, mushrooms, corn, and often quail eggs or asparagus.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Bring the stock to a simmer and add corn and mushrooms; cook until tender.
- 2
Add the crab meat and optional quail eggs.
- 3
Season with fish sauce and white pepper.
- 4
Stir the soup while slowly adding the tapioca slurry until lightly glossy, not gluey.
- 5
Drizzle in the beaten egg in a thin stream to form ribbons.
- 6
Finish with scallions and cilantro and serve hot.
Cook notes
Tips
Use fresh crab meat for the best flavor. If unavailable, canned crab can be used as a substitute.
For a richer taste, allow the broth to simmer longer with the crab meat before adding the eggs.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftover soup in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove to avoid overcooking the eggs or crab.
Substitutions
- Canned crab meat can replace fresh crab if needed.
- Use vegetable broth instead of chicken broth for a vegetarian version.
What to Serve With
- Fresh crusty bread
- Steamed rice
- A light salad with vinegar dressing
Common Mistakes
- Avoid adding too much salt initially; taste the broth before adding more.
- Don't let the soup boil hard once the eggs have been added, as it can make the eggs tough.
Recipe FAQ
Can I use frozen crab meat for this recipe?
Yes, you can use frozen crab meat. Just ensure it’s fully thawed and drain any excess liquid before adding it to the soup.
What can I substitute for chicken broth?
You can substitute chicken broth with vegetable broth or seafood stock for a different flavor profile.
How can I make this soup spicier?
You can add sliced chili peppers or a dash of chili oil to the soup for some heat.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Súp Cua (Vietnamese Crab and Egg-Drop Soup)?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Beef Pho
A fragrant noodle soup with spiced beef broth, rice noodles, herbs, lime, and thin beef.
Banh Mi Bowl
A rice bowl inspired by banh mi with pork, pickled vegetables, cucumber, herbs, and spicy mayo.
Lemongrass Chicken Rice Bowl
Juicy lemongrass chicken over rice with quick pickles, cucumber, herbs, and a bright fish sauce dressing.