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  • Ingredients to prepare:
  • How to make crab and squash soup:
  • Notes when making crab and squash soup:

Ingredients to prepare:

- Field crab: 300g

- Squash: 700g

- Dried onion: 1 small bulb

- Seasoning: Seasoning powder, MSG or fish sauce, salt as desired.

How to make crab and squash soup:

Choose healthy, live, uniform sized field crabs. Bring them home, wash them, peel off the shell and apron, and scoop out the crab fat and set aside.

Shake the crab body with a little salt and then pound it by hand with a mortar or put it in a blender, add 3 cups of water and blend. Continue to filter the crab mixture through a sieve, discard the pulp to get the juice.

Field crabs are cleaned and carefully processed before cooking. Photo: Thien Nhien

Peel the squash, wash it, remove the seeds, cut it into 5-7cm pieces, then cut it into pencils, long strips, or thin slices, depending on personal preference.

Put the ground crab water on the stove and bring to a boil. When the water boils, add the crab fat and cook over high heat. Pay attention to the heat at this step to avoid the water from overflowing or the crab fat from boiling over, which will reduce the quality of the dish.

Finally, add squash, season with a little spice to taste.

crab soup with squash snail kitchen.gif
Crab and bottle gourd soup is a popular summer dish in the North. Photo: Oc's Kitchen

Notes when making crab and squash soup:

When cooking, avoid stirring the soup too often or too vigorously. This can easily cause the crab paste to break.

When the squash is cooked, turn off the stove. Note: After cooking the crab soup, leave the lid slightly open, do not cover it tightly to avoid making the squash soft and mushy, making the soup less delicious.

Crab and bottle gourd soup has a refreshing taste, the natural sweetness from bottle gourd and crab meat. This is an easy-to-eat dish, popular in the summer and loved by many Vietnamese families.

On hot summer days, a meal with just a bowl of crab and squash soup with some pickled eggplant and a piece of crispy fried pork belly is delicious and filling enough.

The simplest way to cook sour soup with minced meat, it's done in less than 10 minutes, and goes well with rice . On hot summer days, sour soup with minced meat is even more popular because it's simple to cook, the ingredients are not complicated, and the flavor is cool and fresh.

Source: https://vietnamnet.vn/cach-lam-canh-cua-nau-bau-ngon-mua-he-an-vua-mat-vua-ngot-2412160.html