Vietnamese Recipes & Cuisines (Rice & Noodles)

Crab and Corn Porridge Recipe

(Chao Bap Voi Thit Cua)

Ingredients : Serves 4

600 ml


300 g

300 g

300 g



Basic chicken stock or 1 can

condensed cream of chicken soup

Sweet corn kernels

Creamed sweet corn

Crab meat, drained


Spring onions, cut into thin rings

Method :
  • If using condensed soup, add 2 cans of water and milk mixed.

  • Bring the stock or soup to just below boiling point.

  • Roughly chop the sweet corn kernels or leave whole.

  • Add the sweet corn kernels and the creamed sweet corn to the stock.

  • Add the crab meat and stir thoroughly.

  • Beat the egg quickly and, holding a fork over the broth, pour the beaten egg along the back of the fork head, moving the fork in a circular motion at the same time.

  • Remove from the heat and cover. Allow to set for about 40 seconds.

  • Sprinkle with the spring onions, stir once and serve hot.

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