Tag: meat

Vietnamese cuisine: vermicelli with crab and meat soup, the recipe.
Today I prepared a dish that I really like: a soup with crab vermicelli (noodles); the Vietnamese flavor also in Italy.

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Ingredients

– rice or soy vermicelli (can be easily found at the supermarket or in the now existing Chinese shops);
– 400 g of pork ribs to prepare the broth;
– 150 g of minced beef;
– 1 pack of crab sauce;
– 1 chicken egg;
– 1 sour tomato cut into pieces;
– 1 purple onion, thinly sliced;
– some shrimp paste or dried shrimp;
– finely chopped shallots;
– seasoning: fish sauce, salt, monosodium glutamate, sugar, pepper, peanut oil, satay and chili powder.

I had bought the crab sauce, shrimp paste, and dried shrimp some time ago at the supermarket Angkor Superstore in Brescia because they are not so easy to find (you can order them online if you want).
For the satay: check out the old posts for more information.
This dish usually also includes tofu, but unfortunately I didn't have any today and prepared it without.

Preparation

For the broth, heat the pork ribs in water, then when the foam begins to form, remove from the heat, rinse and put in new water to boil. Add the dried shrimp and cook everything for about twenty minutes (the water will have reduced by about half). We only use the broth, we remove the ribs and eat them in another dish.
Then add the seasoning: a teaspoon of fish sauce, two tablespoons of seasoning, a teaspoon of salt, a tablespoon of sugar, a tablespoon of monosodium glutamate.
In a pan we put some peanut oil to fry the purple onion, then add the chopped tomatoes and fry well, then pour into the pot of broth.
Take the canned crab sauce, the ground meat and the eggs, mix well, add a little monosodium glutamate, a little paprika and a little pepper but not salt (because the canned crab is already salty) and add it to the broth so that it cooks slightly.
The vermicelli, on the other hand, as I always do at home, have been cooked in water previously, drained and cooled.
At this point the ingredients are ready and we just have to prepare the dish.
Put the vermicelli boiled in a bowl, add the broth (with all the cooked ingredients), cilantro and tomatoes; sprinkle with some scallions, pepper and spicy satay and squeeze a nice slice of fresh lemon.
Now you can finally enjoy Vietnamese crab vermicelli with a bold Vietnamese flavor even at home, wherever that may be!

Good luck.

Vietnamese recipe: vermicelli soup with crab and meat – Recette vietnamienne : soupe de vermicelles au crabe et à la viande – Receta vietnamita: sopa de fideos con cangrejo y carne – Receita vietnamita: sopa de aletria com caranguejo e carne – Vietnamesisches Rezept: Fadennudelsuppe mit Krabben und Fleisch – Công thức món Việt: bún riêu cua thịt – 越南食谱：蟹肉粉丝汤 – ベトナムのレシピ：カニと肉の春雨スープ