Vy Oanh, a well-known personality, recently shared a series of photos of a delicious home-cooked meal, with the caption: “Today, I’m cooking up a crab feast: stir-fried glass noodles with crab, crab and gourd soup, and of course, a plate of boiled vegetables. Even when you eat out, you’ll always crave your mom’s cooking.” The post received a lot of love from netizens. Actress Kha Ly commented: “You’re such a great wife”. Meanwhile, Truong Ngoc Anh exclaimed: “So yummy!”
Vy Oanh, beaming in her familiar kitchen, holds a plate of stir-fried water spinach, a simple yet essential dish for her, as she believes green vegetables are a must-have in every meal, adding a homely touch.
The crab and gourd soup is a highlight, with its sweet and clear broth made from fresh crab meat. This refreshing dish is perfect for summer and showcases the cook’s attention to detail.
The stir-fried glass noodles with crab is a mouthwatering dish, with translucent noodles coated in sweet crab meat and oyster mushrooms. Each ingredient is carefully stir-fried to perfection, making it a treat for both the eyes and the taste buds.
The boiled vegetables include green cauliflower, broccoli, and broccoli stems, served with a spicy garlic chili fish sauce. This healthy option balances the meal’s nutrition while adding a kick to the spread.
Vy Oanh’s spread includes three main dishes: stir-fried glass noodles with crab, crab and gourd soup, and boiled vegetables. It’s a cozy and nutritious meal—a true testament to a mother’s love and dedication to her family.
Vy Oanh has shared similar spreads in the past, with her husband expressing his love for her cooking, especially the simple yet delicious crab and eggplant dishes.
Check out this clip of Vy Oanh making animal-shaped fried eggs for her child.
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For a tasty and refreshing crab and gourd soup, follow these steps: Ingredients: Crab: 300g Gourd: 1 small (approx. 300g) Scallions: 2 stalks Shallots: 1 bulb Seasonings: Salt, MSG, fish sauce Instructions: Crab preparation: Clean and shell the crabs, separating the roe. Crush or blend the crab bodies and mix with water, straining the mixture to obtain crab broth and discarding the pulp. Prepare other ingredients: Peel and slice the gourd thinly or into strips. Chop the shallots finely and cut the scallions into small pieces. Cooking instructions: Heat oil in a pot and sauté the shallots. Add the crab broth and bring to a gentle boil. As the broth boils, the crab meat will start to coagulate. Gently add the gourd, seasoning to taste with salt, MSG, and fish sauce. When the gourd is tender, add the crab roe and scallions, giving it a quick stir before turning off the heat. Serving suggestion: The crab and gourd soup has a natural sweetness from the crab and gourd, enhanced by the fragrant fried shallots. It’s best enjoyed hot with steamed rice. Tip: When making crab broth, avoid vigorous stirring to prevent breaking up the coagulated crab meat. You can also add water spinach or spinach for extra flavor and nutrition. We hope you enjoy this delicious and nutritious crab and gourd soup! |
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