Nick, an American YouTuber with nearly 300,000 subscribers, recently took his first trip to Vietnam.

In his latest video, Nick shared that he visited Hai Phong and spent time exploring some of the city’s vibrant street food. Among all the dishes he tried, one impressed him the most - banh da cua (Hai Phong crab noodle soup).

Banh da cua is a well-known specialty of Hai Phong, recognized among the “Top 100 Vietnamese specialties 2020–2021” by the Vietnam Records Organization (VietKings) and Vietnam Top Organization (VietTop).

In 2025, the dish was also listed among the “100 best noodle dishes with broth in the world” by the reputable food site TasteAtlas.

To taste this dish, Nick visited a small banh da cua stall on Tran Phu Street, a spot recommended by a friend from Hanoi.

At first glance, the place looked authentically local, tucked away in a narrow alley with just a few sets of plastic tables and chairs. The cooking counter stood on the sidewalk, displaying trays of ingredients neatly arranged behind a glass cabinet.

Despite being a street stall, Nick was surprised at how clean and orderly it was. The tables were wiped down, and everything looked tidy.

“In Vietnam, whenever I see a food stall hidden in an alley, I’m almost sure it serves something delicious,” Nick shared.

He ordered a mixed banh da cua bowl, and when it was served, he was amazed by its generous and colorful presentation.

The bowl was filled to the brim with various toppings such as shrimp, grilled lolot leaf rolls, fried fish, fish cakes, and mantis shrimp. The portion was so hearty that Nick remarked it felt heavy just holding it.

After his first spoonful of broth, Nick couldn’t hide his excitement, nodding repeatedly in approval.

“The broth is amazing - light, naturally sweet, and full of crab flavor. They even serve it with fresh vegetables,” he said.

He continued eating and commented that the grilled lolot leaf rolls tasted like a kind of sausage he’d had before. The crab paste was rich and creamy, while the fish cakes were flavorful. The banh da noodles were wide, chewy, and absorbed the broth perfectly.

“This dish has so many ingredients, and I think every single one of them is delicious,” Nick said.

He also appreciated the addition of rau muong (water spinach), which balanced the flavors and added freshness to the dish. Nick was amazed by the price, only VND35 for such a seafood-packed, satisfying bowl.

Thao Trinh