HOME-MADE VERMICELLI CRAB SOUP

Ingredient:

Original recipe makes for 3 servings

-         Vermicelli: 1kg

-         Fresh water crab: 400g

-         Mince pork: 100g

-         Dry shrimp: 50g

-         Egg: 2

-         Tofu: 3 whole pieces

-         Tomato: 4

-         Pearl onion, scallion, garlic, shrimp paste and other spices.

PREP 15mins

COOK 40mins

READY 55mins

Direction:

-         Cut tofu into small square pieces, then fry. Wash scallion, chop into long pieces. Clean and wash tomato, cut into wedges, stir fry with oil (on high heat).

-         Clean and wash crab, get the crab paste and leave it aside. Get the body of grab to crush with a bit of salt. Pour it all into a bowl, mix with water, then use your hands to squeeze it lightly.

-         Slowly pour the crab mixture into a pot. Repeat this process twice until there is no hard pieces of shell. Then mix salt, seasoning powder, sugar into the mixture that we just strain. Put it on medium heat. Lightly stir to have “rieu” firm and float up, get “rieu” out and leave aside.

-             -       Have the tomato into the broth, season again with a spoon of shrimp paste, spices to adjust the taste, then slow cook.

-         Soak dry shrimp to be soft, and process it in a food processor until fine. Mix mince dry shrimp with mince pork, egg, roughly chopped garlic onion and seasoning to make the paste. Use a spoon to scoop and drop into the boiling stock. When the pastes float up, have the dry tofu in. 

-         Fry pearl onion, then quickly pour the crab paste in, stir well and turn off the heat. You can mix this with the broth or place into each bowl.

-    Assemble vermicelli into the bowl and pour over the hot soup. Garnish with fried shallot, scallion. Served hot with bean sprout and herb.

*Taro**