Canh Riêu Cua (Classic Crab Noodle Soup)
Món truyền thống · Vietnamese
A classic and beloved Vietnamese noodle soup featuring a rich, savory broth made from freshwater crab, tomatoes, and aromatic herbs. It's a comforting and flavorful dish, often enjoyed for breakfast or lunch.
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Nguyên liệu
- Freshwater crab meat (ground)200g
- Annatto seeds (for color)1 tbsp
- Tomatoes3 medium
- Tamarind paste2 tbsp
- Rice vermicelli noodles400g
- Water1.5 liters
- Fish sauce2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Scallions3 stalks
- Culantro (ngo gai)1 bunch
- Fried shallots2 tbsp
- Lime wedges4
- Chili peppers (sliced)1-2
Các bước
- 1
Prepare the crab paste: Mix ground crab meat with 1 tsp salt and 1/2 tsp black pepper. Form into small balls.
- 2
Infuse oil with annatto seeds: Heat 2 tbsp cooking oil in a pot over medium heat. Add annatto seeds and cook for 2-3 minutes until oil is colored. Strain and discard seeds.
- 3
Sauté tomatoes: Add chopped tomatoes to the annatto oil and cook until softened, about 5 minutes.
- 4
Make the broth: Pour water into the pot with tomatoes. Bring to a boil, then reduce heat to a simmer. Add tamarind paste and fish sauce. Stir well.
- 5
Cook crab balls: Gently add the crab paste balls to the simmering broth. Cook for about 5-7 minutes until they float and are cooked through.
- 6
Prepare noodles: Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 7
Assemble: Divide cooked noodles among serving bowls. Ladle the hot soup with crab balls and tomatoes over the noodles.
- 8
Garnish: Top with chopped scallions, culantro, fried shallots, lime wedges, and sliced chili peppers.
