The Art of Cooking Delicious Crab and Vermicelli Soup
Crab and vermicelli soup is a traditional Vietnamese dish renowned for its tangy, savory, and delectable flavors. Here is a detailed guide to crafting a bowl of mouthwatering crab and vermicelli soup at home.
Ingredients for Crab and Vermicelli Soup
For the broth and crab paste:
500g of fresh field crabs
200g of minced pork
200g of fresh shrimp (peeled and minced)
2 eggs
4 tomatoes
1 tamarind paste (or 2 fresh tamarinds)
1 bulb of shallot, 3 cloves of garlic
1 tablespoon of fermented shrimp paste
1 tablespoon of seasoning powder, 1 teaspoon of salt
Cooking oil, scallions, coriander
1 liter of water
For toppings and sides:
500g of fresh vermicelli
200g of tofu (cut into pieces and fried golden)
100g of fish cake or Vietnamese ham (optional)
Fresh herbs: shredded water spinach, shredded banana blossom, bean sprouts
Fermented shrimp paste, fresh chili, lime
Fried shallots
Cooking Instructions for Crab and Vermicelli Soup
Step 1: Prepare the Field Crabs
Clean the crabs, separate the shells, and remove the gills and lungs.
Pound or blend the crabs with a pinch of salt. Strain the crab juice and set aside the crab paste for later.
For the crab paste: Sauté with chopped shallots and 1 tablespoon of cooking oil. Set aside.
Step 2: Make the Crab Paste
Combine minced pork, minced shrimp, 2 eggs, 1 teaspoon of seasoning powder, ½ teaspoon of pepper, and 1 tablespoon of fermented shrimp paste. Mix well.
Bring the crab juice to a gentle boil (about 1 liter). Add the meat-shrimp-egg mixture and stir gently to form the crab paste. Remove the paste with a strainer once cooked and set it aside.
Step 3: Prepare the Broth
Wash the tomatoes and cut them into wedges. Sauté the garlic with 2 tablespoons of cooking oil, then add the tomatoes and sauté until cooked. Season with ½ teaspoon of salt.
Pour the crab juice into the tomato mixture and bring to a boil. Add tamarind juice for a tangy flavor. Adjust the taste with seasoning powder, salt, and a touch of sugar to balance the flavors.
Add the prepared crab paste and crab roe to the broth and simmer over low heat for about 5 minutes to allow the flavors to meld.
Step 4: Prepare the Toppings
Fry the tofu until golden brown, then cut into bite-sized pieces.
Wash and finely chop the scallions and coriander.
Clean and dry the fresh herbs.
Step 5: Presentation and Serving
Blanch the fresh vermicelli in boiling water, then place it in a bowl.
Arrange the fried tofu, fish cake or ham, and crab paste on top. Ladle the hot broth over, and sprinkle with scallions, coriander, and fried shallots.
Serve with fresh herbs, fermented shrimp paste, fresh chili, and lime on the side. Enjoy while hot.
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