Ingredients
- 1 kg Mud crabs
- 50 g Dried shrimps
- 1/2 teaspoon Salt, or to taste
- 1 tablespoon Cooking oil
- 3 cloves Garlic, peeled and crushed
- 2 Large tomatoes, each cut into wedges
- 1 tablespoon Annatto seed oil
- 2 pieces Firm bean curd, cut into small cubes and fried
- 1 tablespoon Tamarind pulp
- 1 teaspoon Sugar
- 2 tablespoon Fish sauce
- 1 tablespoon Fine shrimp paste
- 1 kg Fresh rice vermicelli
For garnishing
- 1 Spring onion, chopped
- 1 sprig Coriander (cilantro) leaves
- 1 Banana but, outer layers removed, yellow centre shredded
- 1 Red chili, thingly sliced
- 50 g Bean sprouts
- 2-3 sprigs Mint leaves
- 2-3 leaves Thai parsley leaves
- 2 Limes, cut into wedges
- Fermented anchovy paste
Instructions
- Pound crabs with some salt then mix with 2 liters water.
- Strain to get liquid then stir residue into another 2 liters water. Strain once more and discard residue.
- Pour strained water into a large pot. Add pork bones and dried shrimps.
- Bring to the boil and add salt to taste. Leave to boil for 1 hour 20 minutes then strain stock.
- Heat oil in a pan and stir fry garlic and tomatoes. Combine with annatto seed oil and pout into stock.
- Add fried bean curd and tamarind pulp. Season with sugar, fish sauce, shrimp paste and salt.
- Divide rice vermicelli equally into 6 serving bowls.
- Pour stock over and garnish with spring onion.
- Serve remaining garnishes on the side.
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Do you have a better Crab Noodle Soup (Bun Rieu) recipe?