When traveling to Ha Long Bay, in addition to the famous squid patties on the culinary map, visitors also love Quang Ninh cu ky noodle soup, made from cu ky, a species of stone crab native to the local sea.
Quang Ninh Cu Ky Noodle Soup, a Must-Try Specialty in Ha Long
Diners visiting Quang Ninh Province are often intrigued by the cu ky specialty. Belonging to the crab family, cu ky is distinguished by its two claws, which are noticeably large compared to its body size, a brown shell, and green eyes. Only the meat-filled claws are widely favored, while the body is spongy, lean, and not as rich in nutrients as other crab species.
Photo: Sang Dang/vnexpress.
Cu ky is easy to find at seafood markets throughout Ha Long. There are many culinary variations of this seafood, the most renowned being cu ky noodle soup. This dish originated from local fishing villages. During the cu ky season, instead of merely grilling or steaming them, locals created this noodle dish because cu ky is packed with rich crab roe, making it perfect for cooking rieu-style broth.
Photo: tranvn.
Fresh cu ky is thoroughly washed, with claws and bodies separated before steaming. The bodies serve as the base ingredient for the broth. They are finely ground, filtered to remove residue, brought to a boil, and the meat is skimmed off and set aside. The broth is then simmered with an assortment of seafood, dried shrimp, dried squid, tomatoes, and fermented rice vinegar (giam bong) to achieve a deeply sweet flavor with a delicate hint of sourness.
Photo: Sang Dang.
The claws are peeled carefully so that the meat stays intact, ensuring an appealing presentation atop the bowl of noodles. The large, firm claws, skillfully de-shelled, are visually enticing and immediately capture the diners' attention the moment the steaming bowl is served.
Steamed cu ky. Photo: Sang Dang.
Noodles served with pickled chili bamboo shoots. Photo: Quang Ninh Newspaper.
To create an unforgettable bowl of Quang Ninh cu ky noodle soup, all seafood ingredients must be fresh. Fresh shrimp and mantis shrimp are steamed and shelled. Notably, they must be kept whole so the bowl looks stunning when plated. The shrimp are then lightly sautéed with a touch of cooking oil and seasoning.
Red cu ky. Photo: VnExpress.
The rice noodles in Quang Ninh cu ky noodle soup are characteristically thin and soft, bathed in rich broth and lavishly topped with cu ky crab meat, mantis shrimp, peeled shrimp, sliced fresh squid, fried fish cakes, minced pork wrapped in piper lolot leaves (cha la lot), water dropwort, elephant ear stems, scallions, and tomatoes.
Mantis shrimp is also used in the noodle soup. Photo: hanmunwon.
Sitting before a bowl bursting with harmonious colors that stimulate both sight and smell, diners will eagerly scoop a few spoons of crunchy pickled chili bamboo shoots from the glass jar, squeeze some lime juice, add fresh chili slices, and relish the dish while it is still piping hot.
Appetizing pickled bamboo shoots with chili. Photo: Sang Dang.
Pickled chili bamboo shoots are abundant in seafood noodle shops across Ha Long and Quang Ninh, and guests are welcome to enjoy as much as they like. Bamboo shoots are readily available locally and widely used in various culinary creations.
Shelled cu ky claws. Photo: Sang Dang.
During the rainy season, bamboo shoot clusters weighing up to two to three kilograms are sold at very reasonable prices. The bamboo shoots are stripped of their outer layers, diced into squares, boiled, and pickled with salt, chili, garlic, and sugar. This side accompaniment pairs exceptionally well with both rice and cu ky noodle soup, keeping diners savoring every bite with delight.
Photo: Fb Huong Beo Cu Ky Noodle Restaurant.
When visiting the heritage land of Ha Long Bay, do not forget to find great local eateries and savor an authentic bowl of Quang Ninh cu ky noodle soup with its unforgettable flavor. And remember to follow the iVIVU blog to discover more exciting insights for your perfect journey!
