Sometimes I can’t decide what I like more, rice or noodles. It’s a toss up but right now noodles are my favorite. Any type of noodles. One of the boyfriend’s favorite is a Vietnamese noodle soup made with crab, eggs, and tomato. He introduced me to bun rieu years ago and I still love it.
For the soup, you’ll need:
- 4 cubes crab soup bouillon or 8 cups fish stock
- 1/2 lb shrimp minced, reserve shells
- 1/2 lb whole shelled shrimp
- 1/2 lb. ground pork
- ½ lump crab meat
- 1/2 lb minced scallops (optional)
- 4 large tomatoes quartered
- 1 package fried tofu
- 1 package fish balls
- 4 eggs
- 6 green onion
- 1 onion, diced
- 5 Tbsp. fish sauce
- 1 tsp. soft shrimp paste
- 1/2 cup crab in soybean
- 2 shallots
- 4 cloves garlic, minced
- 1 package vermicelli noodles
- Red and green cabbage shredded
- Bean sprouts
- Variety of Mint
Start by making the broth. You can use fish broth but I’m being lazy. I’m using a bouillon for the broth.
Next is to make the crab egg mixture and sauce.
Cut off the white part of green onion and mince the green stems. In separate bowl, combine ground shrimp, ground pork, crab, minced scallops, green onions, and eggs. Season with white pepper and 1 tablespoon fish sauce. Mix well.
Now make the tomato sauce. The key ingredient is the crab paste in soya oil.
Heat oil in pan. Add white part of green onions, garlic and shallots. Add tomatoes and crab paste. Stir fry until tomatoes soften. Be careful! The hot soya bean oil and the tomato juice will splatter.
Once the tomatoes soften, add tomato mixture and fish sauce to the soup. Next, slowing drop the crab and egg mixture into the soup base.
When crabmeat mixture begin to float, stir to break up the lumps. Add the toppings. You can add whatever you like. I’m adding fried tofu, shrimp, langoustine, and fish balls.
To assembly, add the noodles first, then the broth.