It's been a while since I've been to Mộc Quán, and I figured that I'd try things that I'd never heard of before. That landed me with this bánh canh cua soup above. The soup was a lot stronger than I thought it would be, both in terms of its crab taste as well as it spiciness, which came from not just chili peppers but also ground black pepper. It wasn't as rich as the crab bisque from Mrs Pho House, but it was still savory enough to drink to the last drop along with a few thick rice noodles, prawns, and quail eggs. And it turns out that my da-ua drink was just a transliteration of yogurt, of which this was refreshingly lime flavored.
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