Crystal Vermicelli Stir Fry with Crab (Miến Xào Cua)

Dried bean vermicelli, also known as bún tàu or miến in Vietnamese, is a type of dried noodle made from a combination of starches such as sweet potato, arrowroot, mung bean, or cassava flour. Because of its plant-based ingredients, vermicelli is considered a healthy option – it’s free of harmful fats and is also easy to digest.

Dried bean vermicelli is a staple in Vietnamese cuisine, known for its versatility. It can be used in a variety of dishes, from noodle soups and stir-fries to steamed recipes. Whether as the star of the dish or as a supporting ingredient in meat mixtures like chả giò (spring rolls) or stuffed bitter melons, vermicelli adds a unique texture and flavour to Vietnamese cooking.

Crystal Vermicelli Stir-Fry with Crab is a beloved dish often enjoyed at Vietnamese dinners. Light yet savoury, it combines the natural sweetness of crab meat with the crispness of fresh vegetables, creating a harmonious balance of flavours. This dish is perfect for when you want a break from heavier protein options like pork or beef.

While the preparation may take a little time, the cooking process is simple, and the result is a delicate, delicious dish that’s sure to impress everyone at the table.

Q&As on Crystal Vermicelli Stir Fry with Crab

1. How is bún tàu different from bún (rice vermicelli)?

While bún tàu is made from starches like mung bean or cassava, bún (rice vermicelli) is made from rice flour. Bún tàu becomes translucent and slightly chewy when cooked, whereas bún remains white and has a softer, more delicate texture. Bún tàu is often used in stir-fries, soups, or as a filling ingredient, while bún is typically served fresh in dishes like bún thịt nướng (grilled pork vermicelli) or bún bò Huế (spicy beef noodle soup).

2. How does bún tàu compare to miến (glass noodles)?

Bún tàu and miến are often used interchangeably, as both are types of glass noodles. However, the term miến is more commonly used in northern Vietnam, while bún tàu is a southern term. Both are made from similar starches and have the same translucent, chewy texture when cooked.

3. Can I substitute bún tàu with other noodles?

Yes, you can substitute bún tàu with other glass noodles or even rice vermicelli in some recipes, but keep in mind that the texture and flavour absorption may differ slightly. For the most authentic results, stick with bún tàu when the recipe calls for it!

4. I’ve found removing crab meat from legs and claws really time-consuming. Can I use imitation crab meat instead?

While you can use imitation crab meat as a substitute, we highly recommend sticking with real crab meat for the best flavour and texture. The natural sweetness and delicate texture of real crab meat are key to making this dish truly shine.

If removing crab meat from legs and claws feels too time-consuming, consider using ready-to-cook crab meat that’s already been prepared and stored in sealed containers. These are widely available in grocery stores and save a lot of time while still delivering the authentic taste of crab.

That said, imitation crab meat can be a good option if you’re making a vegetarian version of this dish or if real crab isn’t accessible. Just keep in mind that imitation crab is made from processed fish and won’t have the same natural sweetness or texture as real crab. If you do use it, adjust the seasoning slightly to enhance the flavour.

5. How do you pronounce ‘Miến Xào Cua?’

The phrase Miến Xào Cua is pronounced as:

• Miến (pronounced like “mee-en,” with a slight nasal tone on the “en”)
• Xào (pronounced like “sow,” rhyming with “cow”)
• Cua (pronounced like “koo-ah,” with a soft “ah” sound at the end)

When said together, it sounds like: Mee-en Sow Koo-ah.

This translates to “Stir-Fried Vermicelli with Crab” in English. Don’t worry if it takes a few tries to get the tones right – Vietnamese is a tonal language, and practice makes perfect!