Crab Noodle Soup
Crab Noodle Soup is a delicious, traditional Vietnamese crab noodle soup that is famous throughout Vietnam and known around the world. This dish appears on restaurant menus everywhere.
| INGREDIENTS | GARNISH |
| » 1 crab, 500g approximately | » 200g soya sprouts |
| » 3 litres chicken stock | » Four spring onions, cut into rings, |
| » 1 tbsp fish sauce | » Lettuce, crisp salad leaves and fresh herbs |
| » 1 tbsp sugar | » (coriander, mint, large shiso leaves, |
| » 1/2 tsp salt | » Thai basil), finely chopped |
| » 200 g tofu, cubes of 3 x 3 cm, deep-fried | » One lime cut into sections |
| » 200 ground fine white rice noodles, boiled | » 300 ml Nuoc Charn and/or Mam Tom |
| » for 5 minutes and rinsed under cold water | |
| SAUCE | |
| » 1 tbsp oil | » 1/2 kg tinned tomatoes, |
| » Three spring onions, cut into rings | peeled and pureed |
| » One medium-large onion, chopped | » 1 tbsp shrimp paste |
| » Three cloves garlic, finely chopped | » 200 g crab meat |
STEP BY STEP TO MAKE CRAB NOODLE SOUP
First, prepare the sauce;
1/ Sauté the spring onions, onion and garlic in the oil on a low heat. Add the crab meat and shrimp paste and fry on a low heat until you can smell the shrimp paste. Add the tomatoes and leave to reduce for a moment.
2/ Cook the crab in boiling water until done, then remove the shell. Break the claws and the legs with a knife, remove the meat and keep it separate.
3/ Season the chicken stock to taste with fish sauce, sugar and a little salt. Add the tomato sauce and pieces of crab, but don’t continue cooking.
4/ Distribute the noodles, the crab and the tofu into individual bowls, pour sufficient stock over them and serve with the soya bean sprouts, spring onions, lettuce, fresh herbs, lime pieces, Nuoc Cham and/or Mam Tom.