Brown rice noodle ( Banh da do )  is favorite noodle soup in Haiphong that frequently eaten for breakfast. The noodle used for banh da cua is thick, flat and larger than other types of rice noodles, with more of a roasted rice flavor. The broth is made from fat crabs caught from rivers or paddies to create natural sweetness. Some people even add bone broth to enhance the flavor of the broth. A bowl of bank da cua is the combination of brown rice noodle, normally prepared with fried fish cakes, prawns, bindweed, and cha la lot (betel leaf wrapped pork dumplings). Other toppings like beef and chicken can also be added.  A hit of lime juice and chilies made things even better. Similar to pho, banh da is full of flavor when be served with fresh vegetables and herbs