Bánh Đa Cua Tôm Khô (Dried Shrimp Crab Noodle Soup)
75% chuẩn vị · Vietnamese
A quicker, more concentrated flavor variation using dried shrimp to deepen the umami of the crab broth, suitable for a simpler preparation.
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
- Dried shrimp50g
- Shrimp paste1 tbsp
- Annatto seeds1 tbsp
- Shallots2, minced
- Garlic3 cloves, minced
- Scallions3, chopped
- Cilantro1 bunch, chopped
- Lime wedges4
- Chili peppers2, sliced (optional)
- Chicken or pork broth2 liters
- Saltto taste
- Black pepperto taste
- Water1 cup (for rehydrating)
Các bước
- 1
Rehydrate dried shrimp: Soak dried shrimp in 1 cup of warm water for 15-20 minutes. Reserve the soaking liquid.
- 2
Prepare the crab and shrimp mixture: Sauté minced shallots and garlic. Add crab meat, shrimp paste, and the rehydrated dried shrimp (chopped if large). Cook until fragrant.
- 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: Heat chicken or pork broth. Add the crab and dried shrimp mixture, and the reserved shrimp soaking liquid. 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 dried shrimp over the noodles. Garnish with scallions, cilantro, and chili. Serve with lime.
