Crab Soup with Tofu and Rice Noodles
Bun Rieu

 

 

 

Crab Soup with Tofu and Rice Noodles

 


2 lbs (1 kg) fresh medium crabs
6 cups (11/2 liters) water
1/2 teaspoon sugar
1/2 teaspoon dried shrimp paste belachan, crumbled
1/2 teaspoon salt
2 tablespoons oil
1 cake pressed tofu (about 7 oz/200 g), cubed
3 cloves garlic, crushed
2 tablespoons thinly sliced baby leeks
1 large tomato, cut in wedges
2 tablespoons fish sauce
2 tablespoons tamarind juice
8 oz (250 g) dried string-like rice noodles (bun) or rice vermicelli
1 spring onion, sliced, to garnish
Sprigs of coriander leaves (cilantro), to garnish

 

Accompaniments
1 finger-length red chili, deseeded and thinly sliced
1/2 cup (25 g) bean sprouts
1/2 cup (20 g) minced coriander leaves (cilantro)
1/2 cup (20 g) mint leaves
1/2 cup (30 g) sliced water spinach (kangkong)
1/2 cup (20 g) sliced saw-leaf herb leaves (ngo gai)
1/2 cup (70 g) sliced banana blossom or cabbage
1 lime, sliced

 

 


1 Scrub and rinse the crabs thoroughly. Detach the claws from each crab.
Lift off the carapace and discard. Scrape out any roe and discard the gills.
Rinse well and halve each crab with a cleaver.
2 In a large saucepan or stockpot, bring the crabs and water to a boil over
high heat. Reduce heat to medium, season with the sugar, shrimp paste
and salt, and simmer for about 5 minutes. Remove the crab from the soup
and set aside to cool. Keep the soup hot over very low heat.


3 Crack the crab shells and remove the crabmeat from the shells. Discard
the shells.
4 Heat the oil in a wok or skillet over medium heat. Pan-fry the tofu cubes
until golden brown, about 2 minutes on each side. Remove and set aside.
Reheat the oil and stir-fry the garlic until golden brown and fragrant, about
1 to 2 minutes. Add the baby leek and tomato and stir-fry until tender.
Season with the fish sauce and tamarind juice. Remove from the heat and
add the mixture to the hot soup.
5 Bring a separate pot of water to a boil. Boil the dried rice noodles until
soft, 5 to 7 minutes or longer as needed. Remove and rinse with cold water,
then drain.
6 Place the rice noodles and fried tofu in individual serving bowls. Top with
some crabmeat and pour the hot soup over. Garnish with spring onion and
coriander leaves (cilantro), and serve hot with the Accompaniments.

 

Serves 4 to 6 Preparation time: 40 mins Cooking time: 30 mins

 


 


 

 

 

 

 

 



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