Bánh Đa Cua Tôm (Crab and Shrimp Noodle Soup)
85% chuẩn vị · Vietnamese
A flavorful variation of Bánh Đa Cua Hải Phòng, this version enhances the broth with the sweetness of shrimp, complementing the traditional crab base.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Bánh đa cua noodles400g
- Fresh water crab meat200g
- Shrimp150g, peeled and deveined
- Shrimp paste1 tbsp
- Annatto seeds1 tbsp
- Shallots2, minced
- Garlic3 cloves, minced
- Scallions3, chopped
- Cilantro1 bunch, chopped
- Lime wedges4
- Chili peppers2, sliced (optional)
- Pork bones500g (for broth)
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Prepare the broth: Boil pork bones in water for at least 1 hour. Skim off impurities. Strain and set aside.
- 2
Prepare the crab and shrimp mixture: Sauté minced shallots and garlic. Add crab meat, shrimp paste, and chopped shrimp. Cook until shrimp is pink and cooked through. Set aside.
- 3
Prepare the bánh đa cua noodles: Blanch noodles in boiling water until softened but chewy. Drain and rinse.
- 4
Infuse oil with annatto seeds: Heat oil and add annatto seeds. Cook until color is released. Strain out seeds.
- 5
Assemble the soup: Reheat the pork bone broth. Add the crab and shrimp mixture. Season with salt and pepper. Stir in annatto oil for color.
- 6
To serve, place noodles in bowls. Ladle the hot broth with crab and shrimp over the noodles. Garnish with scallions, cilantro, and chili. Serve with lime.
