Vietnamese Crab and Egg Noodle Soup with Dill and Scallions
A comforting bowl of egg noodle soup featuring sweet crab meat, fresh dill, and scallions in a clear, fragrant broth — perfect for a light yet satisfying meal. This vietnamese-inspired seafood ready in about 30 minutes pairs ounces fresh crab meat, ounces, fresh or dried egg noodles, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 ounces fresh crab meat
- 6 ounces, fresh or dried egg noodles
- 6 cups chicken broth
- 3, minced garlic cloves
- 1-inch piece, peeled and sliced thin ginger
- 2 tbsp fish sauce
- 1/2 cup fresh leaves, chopped dill
- 4, thinly sliced scallions
- 1 tbsp vegetable oil
- 1/4 tsp white pepper
- for serving lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves and 1-inch sliced ginger. Sauté for 2 minutes until aromatic but not browned.
- Step 2: Pour in 6 cups chicken broth and bring to a gentle boil. Reduce heat to simmer and add 2 tbsp fish sauce and 1/4 tsp white pepper.
- Step 3: Meanwhile, cook 6 ounces egg noodles according to package instructions until just tender, then drain and divide among serving bowls.
- Step 4: Add 8 ounces fresh crab meat to the simmering broth and cook for 3 minutes until heated through.
- Step 5: Stir in 1/2 cup chopped fresh dill and 4 thinly sliced scallions, reserving a few scallions for garnish.
- Step 6: Ladle the hot broth with crab and herbs over the noodles in each bowl. Serve with lime wedges for squeezing over the soup.
Frequently asked questions
How long does Vietnamese Crab and Egg Noodle Soup with Dill and Scallions take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vietnamese Crab and Egg Noodle Soup with Dill and Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces fresh crab meat from drying out.
Can I substitute ingredients in Vietnamese Crab and Egg Noodle Soup with Dill and Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vietnamese Crab and Egg Noodle Soup with Dill and Scallions for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vietnamese Crab and Egg Noodle Soup with Dill and Scallions?
Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
