Ingredients for Crab Soup
Mud crabs: 500g; tomatoes: 3, tofu: 2 pieces, water spinach or water mimosa or jute mallow: 300g, 1 zucchini, scallions, coriander: 50g, crab fat: extracted from mud crabs, tamarind or sour fruit: 1-2 pieces. Seasonings: salt, pepper, sugar, fish sauce, cooking oil. Shallots: 2 bulbs.
Tips for Choosing Delicious Crabs
To select tasty mud crabs, opt for lively ones that are still crawling vigorously and have all their body parts, especially their legs. Choose crabs with a brownish-yellow shell and a plump body; larger pincers indicate fresher crabs.
Avoid picking very small crabs that crawl sluggishly or have broken pincers or missing legs, as they may have been stored for a long time and might not have much meat.
Tips for Cleaning Crabs
Here are the steps to clean the mud crabs before cooking the soup:
Step 1: Soak the crabs in a container of clean water or rice-washing water for about 30 minutes to allow them to expel any mud and impurities.
Step 2: Fill another container with water and transfer the crabs to it. Use chopsticks to stir the water in a clockwise direction about 5-10 times to make the crabs clamp onto each other. This way, you can separate the shell without getting pinched.
Step 3: Detach the shell and apron of the crabs, then use a toothpick, spoon, or fork to gently scoop out the fat from the shell into a small bowl.
Step 4: Next, put the cleaned crab bodies into a blender and purée, or use a mortar and pestle to grind them.
Step 5: Add filtered water to the crab purée at a ratio of 2 (crab): 1 (water), then slowly strain the mixture through a fine-mesh sieve or a clean, thin cloth to obtain the crab broth, discarding the solids.
How to Cook Delicious Crab Soup with Floating Crab Fat
First, prepare the vegetables: water spinach, jute mallow, or water mimosa—whichever you prefer. Pick the leaves, discarding the old stems, and rinse them thoroughly several times to remove any dirt or sand, then set them aside to drain. Cut the zucchini into thin, diagonal slices, and if you want to add a heartier flavor without making the tofu fall apart, you can pan-fry the tofu cubes on all sides beforehand.
Wash the tomatoes and cut them into wedges to add sweetness and a vibrant color to the soup. Finely chop the scallions and coriander, adding them to the soup just before serving to enhance its aroma.
Tamarind or sour fruit is essential to impart a refreshing sour taste. For ripe tamarind, soak it in hot water for a few minutes to soften, then mash and strain the pulp for the juice. If using fresh sour fruit, peel and rinse it, then add the whole fruit to the crab broth while cooking.
Place the pot of crab broth over medium heat on the stove, without stirring, and the crab fat will gradually coagulate and float to the surface in golden clumps. When the fat has set, gently scoop it out with a ladle, being careful not to break it.
Sauté the shallots in a little cooking oil or lard to enhance the soup’s fragrance. Gently cook the crab fat with a pinch of salt and pepper to firm it up without melting. When the fat turns a golden orange, add the tomato wedges and continue cooking until they soften, mashing them lightly to release their juices and color the broth.
Pour the crab fat and tomato mixture into the pot of crab broth. Now, add the tamarind or sour fruit juice that you prepared earlier.
Season with salt, fish sauce, and a touch of sugar (adjust to your taste), stirring to combine.
Next, add the tofu and zucchini first. Once the broth comes to a boil, add the drained water spinach/jute mallow/water mimosa and cook for about 2-3 minutes until tender. Finally, return the scooped-out crab fat to the soup, sprinkle in the chopped scallions and coriander, give it a gentle stir, and turn off the heat.
Ladle the crab soup into large bowls and sprinkle with pepper to enhance the flavor. This soup is best enjoyed hot with steamed rice, along with dishes like fish simmered in a tangy shrimp sauce—a quintessential Northern Vietnamese meal.
The crab soup, with its combination of water spinach, zucchini, tofu, and golden clumps of crab fat, has a sweet and mildly sour taste, complemented by the subtle fragrance of scallions and coriander, making it a delightful addition to your summer menu.
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