Crab and jute leaf soup (Canh cua rau đay) is a refreshing, rustic soup commonly served during summer in Northern Vietnam. Made from field crab meat, jute leaves, malabar spinach, and loofah, it’s light, nutritious, and cooling.
1-1200x676.jpg)
Crab and Jute Leaf Soup (Canh Cua Rau Đay) is a traditional Vietnamese soup, loved for its naturally sweet, refreshing flavor from field crab and leafy greens, along with the slightly viscous texture of jute leaves and Malabar spinach.
Main Ingredients
Freshwater field crab (crushed and strained)
Jute leaves, malabar spinach
Loofah (silk gourd)
Basic seasonings: salt, fish sauce, dried shallots
This soup is typically served with steamed rice and other rustic side dishes such as salted eggplant, braised fish, or caramelized pork.
Taste And Serving Style
The soup has a naturally cloudy broth with a mild, sweet crab flavor. The greens are silky and soft, pairing perfectly with hot rice and fermented eggplant or pickled vegetables. It’s especially appreciated on hot days for its cooling effect.
Canh Cua Rau Đay is a simple, familiar dish in Vietnamese cuisine, especially popular during the summer months for its cooling and nutritious qualities.
Cultural Significance
This dish reflects the essence of rural Northern life – seasonal, simple, and full of care. For many, it brings back memories of family meals and the peaceful countryside during summertime.
