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Fragrant Crab Noodle Soup Recipe

Fragrant Crab Noodle Soup Recipe

Ingredients :

    • 2 kg (4 lbs) fresh crabs
    • 3 tablespoons oil
    • 5 shallots, minced
    • 4–5 red finger-length chilies, deseeded and finely minced
    • 4–5 green finger-length chilies, deseeded and finely minced
    • 2 tablespoons dried shrimp paste
    • 2 cloves garlic, finely minced
    • 2 liters (8 cups) seafood stock or chicken stock
    • 2 tablespoons fish sauce
    • 1 tablespoon sugar
    • 4 stalks Chinese celery, cut into strips
    • 6 sprigs dill, tough stems trimmed
    • 500 g (1 lb) dried rice vermicelli (beehoon or mifen), soaked for 5 minutes until soft, then drained
    • Vietnamese Herb Accompaniments

Method :

    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, halve the crabs with a cleaver and crack the claws with a mallet. Set aside.
    2. Heat the oil in a pot over medium heat and fry the shallots until light brown and fragrant about 2–3 minutes. Stir in the red chilies, green chilies, dried shrimp paste and minced garlic. Cook for 3 minutes until well combined.
    3. Add the stock, fish sauce and sugar and bring the contents to a boil. Add the crabs and cook until almost done, about 3 minutes. Add the Chinese celery and dill. Stir to mix well and remove from the heat.
    4. To serve, portion the noodles into individual serving bowls and ladle the crab and stock mixture into each bowl. Top with the Vietnamese Herb Accompaniments and serve hot.

Serves 4–6
Preparation time : 25 mins
Cooking time : 15 mins