The perfect mix of sweet gelatinous broth, sticky, tender cassava, greasy coconut milk, crunchy peanuts, greasy coconut meat has won the hearts of many people.

The cassava should be prepared carefully before eating. First, peel away the cassava skin and boil the white flesh in water with salt for 15-20 minutes until well-done, then slice boiled cassava into bite-sized pieces.

The most sophisticated step is preparing the sweet soup. Firstly, mix white sugar with warm water until the soup is sweet enough.

Then, add a little tapioca powder to the mixture and simmer it all on a low temperature. The ginger juice can be added to create a distinctive and deeper flavor for the soup.

Finally, you can add sliced coconut or coconut milk to the soup to bring an amazing flavor to your mouth. VOV

Vietnamese food: Red noodle crab soup

This noodle soup is filled with the great taste of crabs and it's a super winter warmer! Comfort food at its finest. You'll want to get your claws into it ASAP.   

Crab thick noodle soup

Banh canh (thick noodle soup), a traditional dish in central Vietnam, can now be easily found in Hanoi in delightful varieties. Banh canh ghe (crab thick noodle soup) is one of them.