Preparation
20 minutes Cooking
40 minutes Serves
2 – 3 people
Fermented crab noodle soup, a specialty of Pleiku, Gia Lai, features a distinctive “aroma,” black broth, and exquisite flavor. Let’s get into the kitchen and learn how to make this unique dish!
1 Ingredients for Fermented Crab Noodle Soup
- 500g rice paddy crabs
- 100g pork belly
- 200g fresh bamboo shoots
- 500g rice vermicelli
- 4 duck eggs
- 5 shallots
- 30g ginger
- 5g black pepper
- 5g annatto seeds
- Seasonings: fish sauce, mắm nêm (fermented shrimp paste), salt, sugar, oil
Tip:
– For an authentic Gia Lai flavor, select crabs with a dull gray color, shiny shells, and brighter underside. When you squeeze the underside of the crab’s legs, it should feel firm.
– For the pork belly, opt for pieces with a dry, light pink exterior and slightly contracted muscles. Pressing the meat should reveal good elasticity without leaving an indentation.
Ingredients for Fermented Crab Noodle Soup
2 How to Make Fermented Crab Noodle Soup
Step 1 Prepare the Rice Paddy Crabs
Start by rinsing 500g of rice paddy crabs to remove any sand. Then, remove the crab’s apron, shell, and roe. Next, blend the crabs, strain the mixture once through a sieve, and add ½ tablespoon of salt, 10g of crushed shallots, and mix well. Wrap the mixture and set it aside to ferment overnight.
Preparing the Rice Paddy Crabs
Tip: For easier cleaning, soak the crabs in rice water for about 10 minutes before rinsing them with clean water. When straining the crab mixture, use a 1:2 ratio of crab to water for a smoother consistency.
Step 2 Prepare the Other Ingredients
Rinse 100g of pork belly with clean water and cut it into bite-sized pieces. Peel and slice the bamboo shoots, and finely chop the garlic and shallots. Hard-boil the duck eggs and peel them.
Preparing the Other Ingredients
Tip: When preparing bamboo shoots, you can use chili peppers or ngót leaves during boiling, or boil them with limewater, to eliminate any bitterness. Soaking the bamboo shoots in cold water is another effective method to remove toxins.
Step 3 Stir-Fry the Bamboo Shoots and Pork Belly
In a pan, sauté the chopped garlic and shallots until fragrant. Add the pork belly and stir-fry briefly. Once the meat changes color and firms up, add the bamboo shoots and continue cooking for about 5 minutes before turning off the heat.
Stir-Frying the Bamboo Shoots and Pork Belly
Step 4 Cook the Fermented Crab Noodle Soup
In a pot, heat up the fermented crab broth. Add 1 tablespoon of fish sauce, 2 tablespoons of mắm nêm, ½ tablespoon of seasoning powder, 1 tablespoon of sugar, and 1 tablespoon of annatto oil. Stir well and simmer for about 30 minutes.
Adding the Seasonings to the Broth
After 30 minutes, add the duck eggs, pork belly, and bamboo shoots to the pot and mix well. Once the broth comes to a boil, taste and adjust the seasoning to your preference, then remove from the heat and serve with rice vermicelli and your choice of sides.
Adding the Duck Eggs, Pork Belly, and Bamboo Shoots to the Broth
Step 5 Final Product
The fermented crab noodle soup will have a distinctive black broth and aroma. The combination of crispy bamboo shoots, tender pork belly, and savory fermented crab creates a harmonious blend of flavors that will leave a lasting impression.
Fermented Crab Noodle Soup: A Perfect Blend of Flavors and Textures
3 Serving Suggestions
Enhance the appeal of this dish by serving it with deep-fried pork skin, sour fermented pork sausage, fresh herbs, and other traditional sides. Don’t forget to provide additional herbs and vegetables, such as basil, sawtooth coriander, and bean sprouts, to add freshness and balance to the meal.
Complement Your Fermented Crab Noodle Soup with Sides
There you have it—a complete guide to preparing Fermented Crab Noodle Soup, a unique delicacy from Gia Lai! Don’t hesitate to try this rustic and exotic dish in your own kitchen and impress your family with its delightful flavors.
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