Buzz
- Fresh river crab: 500g - 1kg (depending on the number of servings)
- Beef ribs: 500g
- Beef shank: 500g
- Tofu: 5 pieces - 10 pieces
- Fermented rice, vinegar, or sour tamarind, gourd fruit: to taste.
- Shrimp paste: 1 small spoon (Optional if not preferred, but shrimp paste adds a unique flavor to crab hotpot, making the broth more robust. If adding shrimp paste, it should be added before cooking to avoid overwhelming aroma).
- Tomatoes: 3-5 pieces cut into chunks.
- Fresh greens: split water spinach, banana flowers, young banana stems, lettuce, coriander, spring onions, perilla leaves, basil, bean sprouts, lime, chili... Add some small water spinach shoots if you enjoy plenty of greens.
- Fine rice noodles.
- Lime, chili or soy sauce, fish sauce for extra dipping.
Instructions:
- Blanch the beef ribs in boiling water, marinate with finely chopped dried shallots, spices, and a little fish sauce, stir-fry briefly, then simmer in a pressure cooker for about 10 minutes until tender.
- Clean the crab, add a little salt, crush or grind in a blender, then strain to collect the liquid. Set aside the crab roe separately in a small bowl. Season a small spoon of shrimp paste and spices in a pot of water, bring to a boil and gently stir until the broth boils and the crab roe floats, then reduce the heat. Use a ladle to skim off the foam and collect the crab roe on the side of the pot to let it solidify into chunks, then turn off the heat. You can scoop out the crab roe into a bowl and gradually add it to the hotpot to prevent the roe from breaking.
- Heat cooking oil in a pan, sauté finely chopped dried shallots until golden brown, add the crab roe and stir-fry with a little fish sauce, then transfer to a bowl. Continue to sauté the tomato wedges until softened, but not overly cooked and mushy.
- Cut the tofu into small pieces and fry until golden brown, then arrange on a plate.
- Thinly slice the beef shank and arrange on a plate.
Before slicing the beef, place it in the freezer for about 15 minutes. Slicing will be easier and the presentation will be more beautiful.
- Wash the fresh vegetables, soak them in diluted saltwater, then drain and arrange on a plate when serving. Cut the banana flowers into small pieces to be dipped gradually while eating.
- Strain the fermented rice and collect the liquid in a small bowl, you can use gourd fruit or sour tamarind as substitutes. We prefer fermented rice in our family. Fermented rice, vinegar, and shrimp paste contribute to the distinctive flavor of the crab hotpot.
- Prepare the crab broth and simmered beef ribs broth in the hotpot, add the beef ribs to the pot along with the sautéed tomatoes. Add the fermented rice, season with a little vinegar, bring to a boil, adjust the seasoning to taste, then add the crab roe. Sprinkle crab roe over the crab roe to enhance its color.
Enhance your hot pot experience by adding some thinly sliced fresh onions, a handful of golden-fried tofu slices, and a cluster of banana blossoms for a vibrant broth.
Dip the beef in accompanied by vermicelli, crunchy tender ribs, and fresh greens for an unparalleled delight.
For those lazy cooking days or special occasions like birthdays and gatherings, indulge in the crab and beef rib hot pot set from Lẩu Cháo Chim - Nam Dương Tửu restaurant. Choose from sets for 2-3, 3-4, and 5-6 people, along with exclusive PasGo customer discounts!
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