Delicious and sweet crab noodle soup

(VLO) How to cook crab noodle soup? Let's find out the steps to make delicious and simple crab noodle soup to treat the whole family on weekends.

Ingredient

1kg of freshwater crabs, 0.5kg of tomatoes, 2 pieces of tofu, 1.5kg of rice noodles, 1 cup of vinegar, water spinach, banana blossom, bean sprouts, basil, scallions, chili peppers, lime, 5 shallots. Seasonings: salt, MSG, shrimp paste, fish sauce.

Perform

Soak the freshwater crabs in water for about an hour to remove all the dirt and sand, then rinse them thoroughly. Next, remove the shells and set them aside. Then, put the crabs in a mortar, add a little salt, and grind them until smooth.

Adding salt helps the protein in the crab meat bind together better, forming clumps when cooked. Then, put it in a pot with 3 large bowls of water, stir well, strain the liquid, and discard the crab shells. For the shells, use the tip of a small spoon to scoop out the roe and put it in a small bowl, season with a little ground pepper and seasoning powder.

Wash the tofu, cut it into small pieces, and fry until golden brown. Wash the scallions; chop half of them finely and cut the other half into 3cm pieces. Peel and finely chop the red onion. Wash the tomatoes and cut them into wedges.

Wash and clean the water spinach, then shred the stems. Slice the banana blossom thinly horizontally and soak it in vinegar water. Wash the fresh herbs, bean sprouts, and basil.

Heat 150ml of cooking oil or lard in a deep pan, then add sliced shallots and fry until golden brown. Next, add the crab roe and stir-fry until thickened, then sprinkle the crab roe over the crab meat for color, and sprinkle chopped scallions for aroma.

Add the chopped tomatoes along with 1 teaspoon of seasoning powder and 1 teaspoon of sugar, stir-fry for about 2 minutes, then turn off the heat.

Place the pot of crab broth on the stove and bring to a boil. Once boiling, add the sautéed tomatoes. Continue cooking until the crab meat forms a film that floats to the surface, then reduce the heat, add the sautéed crab roe, season with fish sauce, salt, and MSG to taste, and turn off the heat.

Blanch the rice noodles briefly in boiling water, then transfer them to a bowl. When serving, ladle the broth over the noodles, and top with crab meat and tofu. Serve hot with fresh vegetables, shrimp paste (to taste), lime, and chili.

Dried Plum

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