Crab soup is a popular Vietnamese dish that many people love. However, not everyone knows how to cook crab soup to make the broth naturally thick and delicious. In this article, we will provide you with the following information:
Ingredients for cooking crab soup
– Freshwater crab: 300g
– Morning glory: 1 bunch
– Sponge gourd: 1 fruit (optional)
– Dried shallots: 1 bulb
– Salt, fish sauce, seasoning powder
How to cook crab soup
Step 1: Preparing before cooking crab soup
– Clean the freshwater crab with salt and filtered water.
– Peel and slice the dried shallots thinly or mince them.
– Separate the morning glory leaves and cut them into small pieces.
– Peel the sponge gourd and cut it diagonally.
– Remove the crab roe and set it aside for later.
– Remove and discard the crab’s mouth.
– Separate the crab claws and body into 2 bowls.
– Gently crack the crab claws to release the meat.
– Put the crab meat in a mortar and pound it, then strain the liquid from the crab meat and discard the residue.
Step 2: Cooking crab soup
– After pounding the crab meat and straining the liquid, add a little salt to make it more flavorful. Then use chopsticks to stir quickly in a circular motion, keep stirring until the crab meat starts to float up slowly, then stop.
– Next, adjust the heat until all the pieces of crab float up, then reduce heat and scoop out the crab to prevent it from breaking.
– If using crab roe, stir-fry it with tomatoes, then add the morning glory and sponge gourd, and finally add the crab meat and scoop it out into a bowl.
With this method of cooking crab soup, you can guarantee that the crab broth will naturally thicken.
We wish you success in cooking crab soup with these steps.
Notes when eating freshwater crab soup, you should avoid combining it with the following foods:
Freshwater crab soup with sweet potatoes
Freshwater crab should not be combined with potatoes and sweet potatoes. This is because potatoes and sweet potatoes contain phytic acid, while freshwater crab is rich in calcium. When these two substances enter the body, they interact and form salts.
This phenomenon prevents the body from absorbing calcium from the freshwater crab and “eliminates” this salt through the excretory system, causing a deficiency of both salt and calcium in the body. In addition, calcium is hindered from reaching other organs by phytic acid. This can lead to calcium accumulation in the kidneys and potentially pose a risk of kidney failure and inflammation. Instead of having these two foods together in a meal, we can separate them, having one dish today and another dish tomorrow.
Freshwater crab soup with fruits high in vitamin C
Fruits such as oranges, kiwis, and tomatoes are high in vitamin C, but they also contain a large amount of tannic acid. When this substance combines with the nutrients in the crab, it will cause precipitation that harms the digestive system and can cause poisoning if consumed in large quantities.
Freshwater crab soup with honey
According to traditional medicine, honey and freshwater crab are two foods that are not suitable to be combined. The cooling nature of freshwater crab and the hot nature of honey create a strong reaction in the digestive system. When eaten together, it can cause diarrhea for a few days or even cause freshwater crab poisoning, posing a health risk.
Freshwater crab soup with tea
According to experts, tea should not be used to cook crab and should not be consumed within 1 hour after eating crab.
The reason is that tea contains tannic acid, which combines with the crab meat and makes it difficult to digest and absorb other nutrients. In addition, tea can cause stomach pain and negatively affect the digestive system.
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