CRAB HOT LAU MENU

🦀 Crab Hot Lau in East Vancouver is a specialty Vietnamese restaurant known for authentic Hải Phòng crab noodle soups, bubbling hot pots, and rare Northern delicacies. Conveniently located on Kingsway near Kensington Gardens and Norquay Park, it’s a go-to spot for comforting soups, seafood, and shareable meals in a casual setting.

Crab Hot Lau menu in Vancouver:

🥟 Appetizers

Traditional Northern Vietnamese street snacks and small plates, crafted with authentic flavors and house-made sauces.

• A6 – Square Crab Spring Roll (Nem Cua Biển, 1 or 2 pcs)

  Crispy golden rolls filled with crab meat, shrimp, pork, shiitake mushrooms, and spices — a signature from Hải Phòng. Wrapped square, fried to perfection, and served with herbs and homemade fish sauce.

• A1 – Pillow Cake (Bánh Gối, 2 pcs)

  Savory pillow-shaped pastries stuffed with shrimp, pork, mushrooms, and aromatics. Crispy outside, soft and flavorful inside.

• A2 – Chinese Donut (Quẩy Chiên, 2 pcs)

  Light, golden-fried dough sticks. Perfect on their own or dipped into congee and soups.

• A3 – Summer Rolls (Nem Thính, 2 pcs)

  Fresh rice paper rolls with chopped pork, shredded pork skin, roasted rice powder, and herbs. Served with homemade fish sauce.

• A4 – Summer Roll DIY Platter (200 g)

  Build-your-own fresh rolls with pork, shredded pork skin, roasted rice powder, lettuce, herbs, rice paper, and dipping sauce.

• A5 – Lemongrass Pork Skewers (3 pcs)

  Pork belly marinated with lemongrass and Hanoi spices, grilled over charcoal for a smoky, fragrant finish.

• A1B – Mini Pâté Breadsticks (2 pcs)

  Hải Phòng–style mini baguettes filled with silky pork pâté and chili sauce. A bold, flavorful street snack.

• A7 – Crab Spring Rolls (Chả Giò, 2 pcs)

  Golden-fried spring rolls with crab, shrimp, pork, mushrooms, and aromatics. Served with homemade fish sauce.

• A8 – Green Papaya Beef Jerky Salad (Đu Đủ Bò Khô)

  Shredded papaya and carrots tossed with dried beef, pork liver, herbs, roasted peanuts, and fish sauce. Crunchy, savory, and refreshing.

• A9 – Beef Carpaccio Salad (Bò Tái Chanh)

  Rare beef slices cured in lime juice, tossed with shallots, herbs, and fish sauce. Topped with fried shallots and roasted peanuts.

• A10 – Chili Oil Cucumber (Dưa Sate)

  Chunky cucumber tossed in house-made sate chili sauce. Crisp, juicy, and bold with medium spice.

• A11 – Ha Long Squid Cake (Chả Mực, 2 or 4 pcs)

  Hand-pounded squid cakes flown in from Ha Long Bay. Springy, fragrant, and served with sticky rice and sweet chili sauce.

• A12 – Deep-Fried Fish Cake (Chả Cá, 6 or 12 pcs)

  Northern-style fish cakes made with imported Thát Lát fish and dill. Enjoy with soups, rice, or as a savory snack.

• A13 – Pork Wrapped in Lolot Leaves (Chả Lá Lốt, 6 or 12 pcs)

  Ground pork seasoned with Hanoi spices, wrapped in aromatic lolot leaves, and fried until fragrant.

• A14 – Fish Cake & Pork Lolot Combo (6 or 12 pcs)

  A mix of crispy fish cakes and pork lolot rolls. Perfect for sharing or topping noodle dishes.

• A15 – Steamed Chicken Thigh (Đùi Gà Luộc)

  Bone-in free-range chicken thigh steamed with herbs. Served with lime leaf salt dip. Tender and juicy with crisp skin.

• A16 – Steamed Half Chicken (Nửa Con Gà Luộc)

  Half of a free-range chicken, steamed with aromatics for juicy, flavorful meat. Served with lime leaf salt dip.

• A17 – Lemongrass Steamed BC Sea Snails (Ốc Hấp Sả)

  Fresh BC snails steamed with lemongrass and herbs. Served with lime leaf–ginger fish sauce for dipping.

• A18 – Salad Rolls (Gỏi Cuốn, 2 pcs)

  Fresh rolls with shrimp, pork belly, vermicelli, and herbs. Served with peanut dipping sauce.

• A19 – Crispy Chicken Wings with Fish Sauce Glaze (6 or 12 pcs)

  Extra-crispy wings tossed in a sweet, spicy fish sauce glaze with garlic and butter. Addictive and bold.

• A20 – Crispy Squid with Fish Sauce Glaze

  Fried squid tossed in a sweet, spicy garlic butter fish sauce. Juicy inside, crisp outside.

• A21 – Chili Salt Grilled Squid (Mực Nướng Muối Ớt)

  Juicy squid marinated in chili salt sauce and air-fried until lightly crisp. Served with spicy green chili seafood sauce.

• A23 – Crispy Fried Tofu (Đậu Hũ Chiên)

  Golden tofu topped with scallion oil and crispy pork fat (vegetarian option available).

• A24 – Crispy Fried Tilapia (Cá Chiên, Half or Full Fillet)

  Tilapia fillet fried until golden and crunchy, served with garlic chili fish sauce.

• A25 – West Lake Shrimp & Sweet Potato Fritters (Bánh Tôm, 2 or 4 pcs)

  Crispy fritters of sweet potato topped with shrimp. Served with herbs and sweet & tangy fish sauce — best wrapped in lettuce leaves, Hanoi-style.

• A27 – Clay Pot Frog Legs with Bamboo Shoots (Đùi Ếch Xào Măng)

  Frog legs braised with bamboo shoots, garlic, and chili. Finished with lolot and perilla leaves for an herbaceous depth.

• A28 – Clay Pot Snails with Bamboo Shoots (Ốc Xào Măng)

  Canadian babylon snails braised with bamboo, garlic, chili, pork belly, and tofu. Aromatic and rustic.

• A29 – Braised Beef Short Rib (Sườn Bò Hầm)

  A meaty beef rib slow-braised in pho broth. Tender, rich, and deeply comforting.

• A30 – Steamed BC Clams with Lemongrass (Ngao Hấp Sả)

  Wild clams steamed with lemongrass, pineapple, and lime leaf. Served with ginger fish sauce.

• A31 – Grilled Oysters with Scallion Oil (Hàu Nướng Mỡ Hành)

  Plump BC oysters grilled and topped with scallion oil and crispy pork fat. Served with sweet chili sauce.

• A32 – Five-Spice Grilled Pork Jowl (Má Heo Nướng)

  Tender pork jowl marinated in five-spice and grilled until juicy. Served with sweet & spicy dipping sauce.

• A33 – Tapioca Dumplings (Bánh Bột Lọc, 4 or 10 pcs)

  Chewy dumplings with shrimp and pork filling, served with tangy fish sauce and pickled papaya.

• A34 – Grilled Babylon Snails with Lemongrass (Ốc Hương Nướng Sả)

  Snails char-grilled with lemongrass and served with ginger fish sauce.

• A35 – Chargrilled Scallops with Scallion Oil (Sò Nướng, 2 pcs)

  Tender scallops topped with scallion oil and crispy pork fat.

• A36 – Ocean Flavors Combo (Scallops & Snails)

  A grilled platter of scallops with scallion oil and babylon snails with lemongrass. Served with ginger fish sauce.

🍜 Everyday Soups & Noodle Bowls

Traditional Northern Vietnamese soups and vermicelli bowls, simmered with authentic broths and regional ingredients.

• #1 – Hải Phòng Crab Noodle Soup (Bánh Đa Cua Đồng) – Signature red rice noodle soup with a rich crab broth, topped with fried fish cakes, pork wrapped in lolot leaves, golden crab roe, and crispy pork fat. Finished with scallion, cilantro, and white onion. Available with wide or thin noodles.

• #1B – Sea Crab Noodle Soup (Bánh Đa Cua Biển) – An elevated version of the Hải Phòng classic, featuring wild BC sea crab sautéed with mushrooms and roe, paired with chewy red rice noodles.

• #2 – Rice Field Crab Vermicelli (Bún Riêu Cua Đồng) – Tangy tomato broth with vermicelli, crab roe, pig’s trotters, fried tofu, fish cakes, pork meatballs, lolot-wrapped pork, and crispy pork fat. Hearty and deeply flavored.

• #2B – Sea Crab Vermicelli (Bún Riêu Cua Biển) – A refined version of bún riêu, topped with stir-fried sea crab, mushrooms, roe, pork meatballs, and crispy pork fat. Bold and savory with coastal sweetness.

• #3 – Hải Phòng Fish Vermicelli (Bún Cá) – Vermicelli in a slightly tangy tilapia broth with tomato and tamarind, topped with fried tilapia, homemade fish cakes, and taro stem. Finished with dill and scallions.

• #3A – Hanoi-Style Grilled Fish (Chả Cá Lã Vọng) – Marinated basa fillet grilled with turmeric, galangal, and shrimp paste. Served sizzling with dill, scallions, peanuts, and vermicelli.

• #3B – Braised Pork Trotters with Galangal (Bún Giả Cầy) – Grilled and braised pork trotters simmered with galangal, turmeric, and shrimp paste. Served with vermicelli or steamed rice.

• #4 – Shrimp Vermicelli Soup (Bún Tôm) – Vermicelli in a rich shrimp broth, topped with sautéed shrimp, fried fish cake, pork meatballs, and water celery. Finished with dill and scallions.

• #4A – Vermicelli with Fried Tofu & Shrimp Paste (Bún Đậu Mắm Tôm) – Crispy tofu, pork belly slices, vermicelli, and herbs with bold fermented shrimp paste for dipping.

• #5 – Snail & Green Banana Vermicelli (Bún Ốc Chuối Đậu) – Savory pork and snail broth with turmeric, fermented rice, pork belly, tofu, snails, green banana, and fresh herbs. A rustic Northern favorite.

• #5A – Duck & Bamboo Shoot Vermicelli (Bún Măng Vịt) – Clear, comforting duck broth with bamboo shoots, fresh herbs, and dipping soy-lime sauce.

• #5B – Huế-Style Spicy Beef Vermicelli (Bún Bò Huế) – Lemongrass beef broth simmered with chili and shrimp paste, served with vermicelli, beef shank, pork sausage, trotters, and congealed pork blood. Rich, spicy, and aromatic.

• #V1 – Vegan Vermicelli Salad (Bún trộn chay) – Rice vermicelli with herbs, tofu, crispy shallots, peanuts, and house vegan sauce.

🍲 Pho & Glass Noodles

Classic Northern-style phở and miến, made with slow-simmered broths and premium cuts.

• #10 – Stir-Fried Crab Glass Noodles (Miến Xào Cua) – Glass noodles tossed with crab meat, mushrooms, herbs, and crispy shallots. Served dry with a side of crab broth.

• #10A–E – Chicken Glass Noodle Soups (Miến Gà) – Variations with free-range chicken (breast, thigh, or chopped bone-in), served in a clear Northern-style broth with scallion, cilantro, and pickled shallots.

• #10B – Dry Phở with Shredded Chicken (Phở Gà Trộn) – Aromatic soy-tossed chicken pho with crispy shallots, herbs, peanuts, and a side of hot broth.

• #10D – Chicken Glass Noodle Soup with Boneless Thigh (Miến Đùi Thái) – Northern-style glass noodles with tender slices of boneless chicken thigh in a clear, aromatic broth. Finished with scallions, cilantro, and onions, served true to Hanoi tradition.

• #11 – Phở with Sliced Chicken (Phở Gà) – Northern chicken phở topped with tender poached chicken cuts, in clear, naturally sweet broth.

• #11A – Phở with Boneless Chicken Thigh (Phở Đùi Thái) – Northern-style pho with tender chicken thigh in a clear, fragrant broth.

• #12 – Northern Beef Phở (Phở Bò Tái Chín) – 20-hour beef bone broth with rare beef, brisket, and handmade beef meatballs. Clear, rich, and aromatic.

• #12B – Phở with Seared Beef Shank (Phở Tái Xào Lăn) – Garlic-seared beef shank layered over Northern-style phở broth. Deeply nostalgic flavor.

• #13 – Special Beef Phở (Phở Bò Đặc Biệt) – Combination of rare beef, brisket, meatballs, and stewed beef in hearty, slow-simmered broth.

• #13B – Stir-Fried Phở with Beef (Phở Xào Bò) – Flat rice noodles wok-fried with beef shank, greens, and bean sprouts. Smoky, savory, and satisfying.

• #14 – Clay Pot Short Rib Phở (Phở Sườn Bò) – Beef pho served in a clay pot with tender slow-braised short rib.

🍚 Rice & Fried Rice

Hearty rice plates and wok-fried specialties, made Northern-style with aromatic oils and fresh herbs.

• #14B – Grilled Lemongrass Chicken Rice – Juicy chicken marinated with lemongrass, served over steamed rice with scallion oil, crispy pork fat, and soup.

• #14C – Grilled Beef Short Rib Rice – Tender beef short rib grilled and served with rice, scallion oil, crispy pork fat, and soup.

• #14D – Grilled Lemongrass Pork Chop Rice – Pork chop with shredded pork skin and pork-egg loaf, served with rice, scallion oil, crispy pork fat, and soup.

• #14E – Grilled Lemongrass Chicken Combo Rice – Grilled chicken with shredded pork skin and pork-egg loaf, paired with rice and soup.

• #14H – Clay Pot Black Pepper Beef Rice – Golden fried rice with butter and egg, tossed with crab meat and mushrooms. Served with cucumber, tomato, and soup.

• #15 – Crab Fried Rice – Fried rice with egg, crab meat, mushrooms, and shallots. Served with tomato, cucumber, and soup.

• #15A – Seafood Fried Rice – Shrimp and squid wok-fried with rice, butter, and egg yolk, topped with cucumber, tomato, and shallots.

• #15B – Pickled Mustard Beef Fried Rice – Beef and pickled mustard greens wok-fried with golden egg rice.

• #16 – Sticky Rice with Braised Pork (Xôi Thịt) – Northern sticky rice topped with caramelized pork, pork sausage, and pork floss.

• #16A – Sticky Rice with Pork & Pâté – Same as above, with added house-made pork liver pâté.

• #17 – Hanoi Mung Bean Sticky Rice (Xôi Xéo) – Turmeric-glutinous rice topped with mung bean mash, pork floss, sausage, and crispy shallots.

🍳 Skillet

• #18A – Vietnamese Skillet Bread (Bánh mì chảo) – Hot skillet with beef, pâté, pork sausage, sunny egg, fries, gravy, baguette, and pickled cucumber.

🍲 Congee Dishes

• #19 – Salted Egg & Dried Fish Congee (Cháo cá trứng muối) – Clay pot rice porridge with crispy dried mackerel, salted egg, pickled greens, and fried shallots.

• #20 – Frog Legs Congee (Cháo ếch) – Silky congee with soy-braised frog legs, garlic, ginger, chili, and sesame.

• #21 – Hải Phòng Pork Rib Congee (Cháo sườn) – Smooth congee with tender pork ribs, served with Chinese donut and herbs.

• #22 – Pork Heart & Liver Congee (Cháo tim gan) – Rich porridge with sautéed pork heart and liver, topped with fried shallots and herbs.

• #24 – Clam Congee (Cháo ngao) Savory congee with fresh clams simmered in clam broth, served with crispy donut.

🍲 Hot Pots

Bubbling, shareable pots served with fresh vegetables, noodles, and premium toppings. Perfect for groups.

• Field Crab Hot Pot (Lẩu Cua Đồng) – Rich crab broth with golden roe, red rice noodles, fish cakes, lolot pork rolls, and seasonal vegetables. Available for 2–5 people.

• Herbal Goat Hot Pot (Lẩu Dê Hầm Thảo Dược) – Fire-seared goat slow-braised in herbal broth with medicinal spices. Served with noodles and vegetables. Small (2–3) or Large (4–5).

• Beef Oxtail Hot Pot (Lẩu Đuôi Bò) – Phở-style hot pot with beef brisket, rare beef, tender oxtail, meatballs, mushrooms, and noodles. Small (2–3) or Large (4–5).

• Fish & Pickled Mustard Hot Pot (Lẩu Cá Om Dưa) – Tilapia and fish cakes simmered in a tangy tomato–pickled mustard broth. Served with vermicelli and herbs.

🍰 Desserts & Drinks

Refreshing Vietnamese drinks and sweet finishes.

• Milk Skin Yogurt – Thick, velvety yogurt topped with creamy milk skin. Made fresh in-house.

• Durian or Thai Sweet Soup – Silky coconut-based sweet soups with tropical fruit.

• Lotus Longan Sweet Soup – Light, floral dessert with lotus seeds and longan.

• Classic Milk Tea, Oolong Tea, Brown Sugar Fresh Milk – Served with boba, with options to add jelly or pudding.

• Vietnamese Coffee (Hot or Iced) – Traditional drip-filter coffee, available black, with condensed milk, or with salted/egg cream variations.

• Fresh Juices & Smoothies – Mango, avocado, watermelon, pineapple, passionfruit, and more.

📖 See the current Crab Hot Lau menu on their website

⭐ Customer Favorite Menu Items

• Hải Phòng Crab Noodle Soup (Bánh Đa Cua Đồng) – The restaurant’s signature dish, rich crab broth with red rice noodles, crab roe, fish cakes, and pork rolls.

• Field Crab Hot Pot (Lẩu Cua Đồng) – A bubbling, shareable pot with crab broth, golden roe, fish cakes, pork rolls, noodles, and seasonal vegetables.

• Ha Long Hand-Pounded Squid Cake (Chả Mực Hạ Long) – Air-shipped from Vietnam, these springy, sweet squid cakes are a rare delicacy.

• Hanoi-Style Grilled Pork Vermicelli (Bún Chả HN) – Smoky grilled pork patties and belly served with rice vermicelli, herbs, and dipping sauce.

• Green Papaya Beef Jerky Salad – Crisp papaya, dried beef, herbs, peanuts, and house fish sauce — a refreshing street food classic.

• Huế-Style Spicy Beef Vermicelli (Bún Bò Huế) – Bold, lemongrass-infused broth with chili heat, brisket, pork, and vermicelli.

• Vietnamese Skillet Bread (Bánh Mì Chảo) – A sizzling pan with beef, pâté, sausage, fries, and egg — served with warm baguette.

🍴 Dining Experience

• Traditional Vietnamese dishes made with authentic imported ingredients and recipes true to Hải Phòng and Northern Vietnam.

• Hot pots are the centerpiece of the experience, designed for sharing and interactive dining.

• Atmosphere is casual and lively, popular with families, foodies, and groups exploring regional Vietnamese flavors.

• Many items are hard to find elsewhere in Vancouver, such as Ha Long squid cakes and Hanoi-style street food.

🅿️ Parking & Accessibility

• Located on Kingsway, a busy dining strip in Vancouver’s East Van neighborhood.

• Limited street parking available along Kingsway and nearby side streets; metered spots in front can fill quickly during peak hours.

• Transit-friendly: easily accessible by bus routes running along Kingsway.

• Ground-level entrance with step-free access, making it convenient for most guests.

📦 Ordering Options

• Dine-in for the full hot pot and noodle house experience.

• Take-out available for noodle soups, fried rice, appetizers, and packaged hot pot ingredients.

• Delivery through major apps like DoorDash and Uber Eats.

• Family-style combo meals and hot pots are especially popular for group orders.

💬 Customer Feedback

• Guests rave about the authenticity — flavors that transport them back to Northern Vietnam.

• The hot pot experience is often described as both fun and comforting, great for group dining.

• Portions are generous, especially in soups and hot pots.

• Some mention a learning curve with lesser-known dishes, but staff are friendly and happy to guide new visitors.

• Highly praised for offering unique dishes not found in most Vietnamese restaurants in Vancouver.

This menu was last updated: 2 months ago.