Canh Riêu Cua Ốc (Crab and Snail Noodle Soup)
85% chuẩn vị · Vietnamese
A regional variation of Canh Riêu Cua, this version incorporates snails (ốc) for an added layer of texture and oceanic flavor, complementing the crab and tomato base. It's a popular variation in certain parts of Vietnam.
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
- Freshwater crab meat (ground)150g
- Escargots (snails, pre-cooked and cleaned)150g
- 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 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 and snails: Gently add the crab paste balls to the simmering broth. Cook for about 5-7 minutes until they float. Add the pre-cooked snails and simmer for another 5 minutes.
- 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, snails, and tomatoes over the noodles.
- 8
Garnish: Top with chopped scallions, culantro, fried shallots, lime wedges, and sliced chili peppers.
