Vietnamese Crab Noodle Soup

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Vietnamese Crab Noodle Soup

Vietnamese Crab Noodle Soup is one of many popular breakfast options in Vietnam. It’s very tasty yet super easy to make.

Ingredients:

300g minced pork
1 can minced crab in spices
2 eggs
3-4 tomatoes
1 large onion
shallot, green onions, cilantro, roasted onion flakes
salt, fish sauce, tamarind sauce (or vinegar)
*Optional: dried shrimp, fermented shrimp paste, fried tofu, water spinach

To see more about “minced crab in spices”

Step 1: For this recipe I’m gonna use dried shrimps to sweeten the broth, but you can skip it or use pork bones instead. Let them soak in warm water for about 10 minutes so that they can turn tender.

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Step 2: Prepare the crab meat mixture by adding the minced pork, one can “minced crab in spices” and 2 eggs in a mixing bowl. Season the mixture with some salt and fish sauce. Mix until well combined.

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Step 3: In a sauce pan filled with water, add in the dry shrimps and one onion. Cook over medium heat for about 15 minutes.

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In the meantime, we can slice the shallot thinly and cut the tomato into wedges. Set them aside.

Step 4: The broth is about to boil, use a tablespoon to scoop in all the crab mixture, one after another. Cover up and continue to cook over medium low heat.

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Step 5: Cut the tofu into small cubes and fry them until golden. The fried tofu is actually “nice to have” but not a must.

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Step 6: Using the same frying pan with less oil, sauté the shallot for a few second until slightly brown, add in the tomato, season with some fish sauce and continue to stir for about 3 minutes, then off with the heat.

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Step 7: Now the crab meat should be cooked all the way through and floating on top, remove them from the broth. Then add in all the tomato. Season the broth with salt, fish sauce, some fermented shrimps paste (optional) and some tamarind sauce to get the broth a nicely sweet sour flavor. If you don’t have tamarind sauce, you can add vinegar instead. The broth is now done.

If you happen to have some water spinach available, it’s a perfect addition for this dish. Blanch it real quick then set aside.

Now it’s time to assemble the dish. Place a handful rice vermicelli in a large bowl, top up with some crab meat, some fried tofu, some blanched water spinach and some green onions. Then generously ladle the broth over it.

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Enhance the flavor with some roasted onion flakes and some cilantro. And enjoy!

3 Comments so far:

  1. Triệu Tuấn Minh says:

    Delicious! But why don’t you use the crushed crab then pure water? If you use it your dish will be more delicious

    • huongbui says:

      you’re right, that’s the original way we make it, but the crushed crab is not always available where I live, so “crab in the can” is an easier option 🙂

  2. Chị có thể dùng hoa chuối thái mỏng, ngâm nước dấm muối để tánh bị thâm đen cũng được

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