Crab noodle Soup in Vietnamese cuisine

Crab noodle Soup in Vietnamese cuisine is a traditional Vietnamese dish, widely known domestically and internationally.

This dish consists of vermicelli and ‘crab soup’. Crab noodle Soup in Vietnamese cuisine is a sour soup cooked from pounded and filtered crab meat along with vertical fruits, tomatoes, fat, vinegar, fish sauce, salt, and spring onions.

Crab noodle Soup in Vietnamese cuisine often adds a little shrimp paste to increase the richness, often served with raw vegetables.

This is a dish with a sour taste, eaten in the summer is very cool, so it is very popular with Vietnamese people

How to prepare crab vermicelli noodles

The main ingredient of crab curry is field crab. To prepare a meal of crab noodle soup for 5 people, you need 1kg of fresh crabs.

Choose female crabs with firmer and sweeter meat than male crabs.

Buy crabs and pour them into the bucket to soak in water and shake them to remove all the mud.

Tear the crab apart, remove the shell, plastron and mouth lid. Wash it several times until clean, let it dry thoroughly, then put it in a mortar and grind until smooth.

Take about two liters of water, add it to the crushed crab, use your hands to squeeze the crab

meat until it dissolves completely, remove the residue, decant the water and pour into the pot.

Season with a little salt, use chopsticks to stir in a circular motion, then let it settle for about five or ten minutes before placing it on the stove and simmering.

Crab bricks are made from crab shells, put in a small bowl, washed and then add a spoonful of delicious fish sauce.

Put the pan on the stove, when the pan is hot, add the fat and water,

wait for the fat to get hot, add the dried onions and fry until golden, then add the cashew oil and crab sticks, stir gently, forming a thick, shiny and fragrant red-yellow substance.

Scoop into bowl and set aside. Pour the sliced tomatoes into the pan and stir-fry until soft.

Additional spices for crab noodle soup

The spices used to cook crab paste are ripe tomatoes, fresh tamarind or green tamarind, ripe tamarind, sour tamarind… If using vermicelli,

it must be scorched to remove all the sap, soaked in cold water to peel and wait. When the soup pot begins to boil, the crab meat is formed into a block before adding the crab meat.

When the fruit is cooked, take it out, crush the pulp, remove the seeds, then pour both the fruit and tomatoes into the simmering pot of crab soup.

Wait until the crab meat has formed into pieces, then use a spoon to scoop out the bricks, sprinkle lightly on top and sprinkle with chopped scallions. You can add a little MSG to make the soup more delicious