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If you're a fan of crab noodle soup, why not try making this authentic Northern-style recipe right now to treat your whole family to a delicious meal? Let's dive in!
Crab noodle soup is a rustic dish originating from Northern Vietnam, made from field crabs forming a froth on the water's surface. It's perfect for breakfast or as a snack throughout the day. Here, the PasGo Team will share the detailed recipe for making delicious Northern-style crab noodle soup for you to try!
Ingredients: (serves 5 - 6 people)
- Small field crabs: 1kg
- Tomatoes: 500g
- Tofu: 2 pieces
- Fresh rice vermicelli: 1.5kg
- Rice vinegar
- Water spinach: 1 bunch
- Banana blossoms
- Bean sprouts: 200g
- Vietnamese balm: 1 bunch
- Spring onions: 100g
- Horn peppers: 3 fruits
- Limes: 3 fruits
- Dried shallots: 3 bulbs
- Seasonings: shrimp paste, fish sauce, salt, MSG
How to make crab noodle soup:
Step 1: Preparation
- Clean the crab thoroughly, remove the apron and discard the mouthparts. Then rinse well, drain, and place the crab pieces in a bowl.
- Place the crab in a mortar, add a pinch of salt, crush it finely, then transfer to a pot with 3 large bowls of water, stir well, strain the broth, and discard the crab residue.
- Wash the horn peppers thoroughly and slice them.
- Wash the tomatoes thoroughly and cut them into wedges.
- Pick and wash the spring onions, then finely chop them.
- Peel and finely chop the onions.
- Heat some oil in a pan, add the chopped onions, sauté until fragrant, then add the tomatoes, season with a little fish sauce and salt to taste.
- Cut the tofu into bite-sized pieces, fry until golden brown.
- Pick water spinach, wash thoroughly, and cut into strips.
- Slice banana blossoms thinly crosswise, soak in water with a little vinegar.
- Pick Vietnamese balm and bean sprouts, wash and drain.
Step 2: Preparation
- Place the crab broth on the stove, bring to a boil until the crab meat forms a floating layer, then reduce the heat and skim off all the foam into a bowl. Add more water, stir in the sautéed tomatoes, simmer for a while, then season with fish sauce, salt, MSG, and rice vinegar to taste (a balanced mix of salty, sour, and sweet flavors).
- Note: Boil gently to prevent the crab broth from boiling over. Do not disturb the floating crab meat layer in the pot.
- Add the remaining chopped onions to a pan with hot oil, sauté until fragrant, then add the crab paste, stir-fry vigorously, and transfer to a bowl.
Step 3: Presentation
- Blanch the noodles in hot water, transfer to a bowl, when ready to eat, pour the crab broth over them, top with crab meat, a few pieces of fried tofu, add some crab paste, and spring onions.
- Enjoy hot with fresh vegetables, accompanied by shrimp paste (according to individual taste preferences), lime, and chili.
Wishing you all success!
DungVT - Sương Mai - Minh Phương & PasGo Team
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