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crab noodle soup |
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Crab Noodle Soup (Vietnam)In Vietnam and in many Vietnamese restaurants, this soup is served with the crab ground almost to a powder or even in patties. Serves 4 as a complete meal. 8 shallots, thinly sliced 2 tablespoons peanut oil 3 cups flaked crabmeat 6 tomatoes, chopped 2 tablespoons fish sauce 1 teaspoon granulated sugar 1 teaspoon sea salt 1 pound rice vermicelli, cooked 1/2 head lettuce, finely shredded (Romaine is preferable to iceberg) 1 cup mung bean sprouts 2 limes, quartered Heat a large heavy pan over medium-high heat. Saut? the shallots in the hot oil until soft. Add the crabmeat, tomatoes, fish sauce, sugar and salt. Pour in 5 cups of water. Bring to a boil, and then simmer for about 30 minutes. To serve, divide the vermicelli among 4 large individual bowls. Ladle the soup over the noodles, and top each serving with a handful of lettuce and bean sprouts and squeezes of lime juice. |
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