Vietnamese Crab Noodle Soup
Ingredients
- 300 gGround pork (plain)
- 200 gShrimp grise (peeled and minced)
- 3 pcEgg (beaten)
- 1 tbspshrimp paste (diluted)
- 4 pcRound tomato (in wedges)
- 200 gtofu (in fried cubes)
- 400 gDried rice vermicelli (rehydrated)
- 2 pcShallot (finely chopped)
- 3 tbspfish sauce
- 1 tspSweet paprika
- 1.5 LMineral water
- 1 tbspWhite sugar
- 150 gCrab (drained)
- 1 tbspAnnatto seeds (to infuse in oil)
Method
A vibrant reddish broth featuring fluffy clouds of shrimp and pork mixture. The acidity of cooked tomatoes perfectly balances the bold depth of fermented shrimp paste.
- 1
In a large pot, heat some oil with the annatto seeds (hat-dieu-mau) until the oil turns bright red, then remove the seeds. Sauté the minced shallots with the paprika. Add the quartered tomatoes and let them cook down until they color the bottom of the pot.
- 2
Mix the ground pork, finely chopped grey shrimp, crab meat (gach-cua), beaten eggs, and shrimp paste. Pepper generously. This mixture should be homogeneous and slightly sticky.
- 3
Add the mineral water. Bring to a simmer. Take spoonfuls of the mixture and drop them gently into the liquid. Do not stir: the mixture must coagulate and rise to the surface like small clouds.
- 4
Add the diced tofu. Season with fish sauce and sugar to achieve a salty-acidic balance. The broth should remain clear; skim if necessary.
Frequently asked questions
How do you get this dish right?
- Never stir the broth once the meat mixture is added, or the 'clouds' will break apart.
- If the broth becomes cloudy, strain it through a fine mesh sieve before adding the tofu.
- The final balance is achieved drop by drop with fish sauce and lime juice right before serving.
How long does this dish keep?
Store the broth and meat mixture separately from the noodles. Keeps for 2 days in the fridge.
