Bún riêu crab soup
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Ingredients
- 2-3 pounds fresh crab (preferably blue crab or mud crab)
- 8 cups water
- 1 can crushed tomatoes (14 ounces)
- 1 tablespoon shrimp paste (available at Asian grocery stores)
- 1 tablespoon tamarind paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 8 ounces firm tofu diced
- 1 cup bean sprouts
- 4 green onions chopped
- 1 bunch cilantro chopped
- Lime wedges for serving
- Cooked rice for serving
- vermicelli noodles for serving
Instructions
- Clean the crabs thoroughly and remove the shells, reserving the crab meat.
- In a large pot, bring the water to a boil. Add the crab shells and simmer for about 20 minutes to create a flavorful broth. Strain and discard the shells, returning the broth to the pot.
- Add the crushed tomatoes, shrimp paste, tamarind paste, fish sauce, sugar, and salt to the pot. Stir well to combine and bring the broth to a simmer.
- In a separate pan, heat the vegetable oil over medium heat. Add the diced tofu and stir-fry until golden brown. Remove from heat and set aside.
- Add the crab meat and tofu to the simmering broth. Let it cook for about 5 minutes or until the crab meat is heated through.
- Prepare the rice vermicelli noodles according to the package instructions. Drain and divide them among four serving bowls.
- Ladle the hot crab soup over the noodles, making sure to include some crab meat and tofu in each bowl.
- Garnish the soup with bean sprouts, chopped green onions, and cilantro.
- Serve the Bún riêu crab soup hot, with lime wedges on the side for squeezing over the soup.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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