Canh Cua Rau Đay Mồng Tơi (Crab and Jute Leaves Soup)
Món truyền thống · Vietnamese
A classic and comforting Vietnamese soup featuring the earthy flavors of jute leaves and malabar spinach, simmered with a rich broth made from finely ground freshwater crabs. This dish is a staple in Vietnamese homes, especially during the summer months.
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 crabs300g
- Jute leaves (Rau đay)1 large bunch
- Malabar spinach (Mồng tơi)1 large bunch
- Shallots2 cloves
- Fish sauce2 tablespoons
- Annatto seeds (optional, for color)1 teaspoon
- Water1.5 liters
- Saltto taste
- Black pepperto taste
Các bước
- 1
Prepare the crabs: Clean the crabs, remove the shells, and finely pound or process the crab meat and tomalley into a paste. Mix with 1 tablespoon of fish sauce and set aside.
- 2
Prepare the vegetables: Wash the jute leaves and malabar spinach thoroughly. Roughly chop them.
- 3
Sauté aromatics: Finely chop shallots and sauté in a pot with a little oil until fragrant. If using annatto seeds, heat them in oil until the color is released, then strain the oil and add the shallots to this colored oil.
- 4
Cook the crab mixture: Add the crab paste to the pot and stir-fry for a few minutes until it changes color and becomes fragrant. This helps to form crab cakes that will float in the soup.
- 5
Add water and bring to a boil: Pour in the water and bring the soup to a rolling boil. Skim off any foam that rises to the surface.
- 6
Add vegetables: Add the chopped jute leaves and malabar spinach to the boiling soup. Cook for about 5-7 minutes until the vegetables are tender but still vibrant green.
- 7
Season the soup: Stir in the remaining fish sauce, salt, and black pepper to taste. Adjust seasoning as needed.
- 8
Serve hot: Ladle the soup into bowls and serve immediately, often with a side of steamed rice.
