Is Bánh Đa Cua — Hai Phong Eel Noodle safe for CKD patients?

This Vietnamese recipe is rated Avoid for chronic kidney disease (CKD). Per serving it has 1080mg sodium, 490mg potassium, and 290mg phosphorus. Always check against your daily targets from your nephrologist or renal dietitian.

How can I make Bánh Đa Cua — Hai Phong Eel Noodle more kidney-friendly?

See the CKD Tip section on this page for the specific adaptation we recommend. General principles: halve any fish sauce / soy sauce / bouillon; soak peeled vegetables in water to reduce potassium; choose lean meats; serve smaller portions of broth.

Where do these nutrition numbers come from?

Per-serving values are calculated by summing typical ingredient amounts × USDA FoodData Central values, then dividing by the recipe yield. Daily CKD limits referenced follow KDOQI 2020 clinical guidelines. Individual targets vary — always confirm with your renal dietitian.

Avoid

🇻🇳 Vietnam · Vietnamese

Bánh Đa Cua — Hai Phong Eel Noodle

Hai Phong's regional specialty — red rice noodles in crab paste broth with morning glory and tofu.

Prep time 60 min

Servings 4

Calories 440 kcal

CKD Avoid

Nutrition (per serving)

440

Calories

290mg

Phosphorus

290 / 800mg

1080mg

Sodium

1080 / 2000mg

490mg

Potassium

490 / 2000mg

CKD Tip

Very high P from crab. Limit to small portions.

Ingredients

300g red rice noodles (banh da do)
200g crab paste
100g fried tofu
Water spinach
Tomato
Fish sauce

Banh Da Crab Hai Phong Noodle Soup North Vietnam

Cooking Steps

1
Boil crab paste in 2L water until cake forms.
2
Add tomato, fish sauce.
3
Cook noodles, top with crab cake, tofu, water spinach.
4
Pour broth over.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

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