Canh Cua Nấu Tôm Khô (Crab and Dried Shrimp Soup)
85% chuẩn vị · Vietnamese
A flavorful variation of Canh Cua, this version incorporates the savory depth of dried shrimp alongside the freshwater crab, adding another layer of umami to the classic jute and malabar spinach soup. This is a common addition in many Vietnamese households.
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 crabs250g
- Dried shrimp20g
- Jute leaves (Rau đay)1 large bunch
- Malabar spinach (Mồng tơi)1 large bunch
- Shallots2 cloves
- Fish sauce2 tablespoons
- Water1.5 liters
- Saltto taste
- Black pepperto taste
Các bước
- 1
Prepare crabs: Clean, shell, and pound the crab meat into a paste. Mix with 1 tablespoon of fish sauce and set aside.
- 2
Prepare dried shrimp: Rinse the dried shrimp and soak in warm water for about 15 minutes until softened. Drain and roughly chop.
- 3
Prepare vegetables: Wash and roughly chop the jute leaves and malabar spinach.
- 4
Sauté aromatics and shrimp: Finely chop shallots and sauté in a pot with a little oil until fragrant. Add the chopped dried shrimp and stir-fry for a minute until aromatic.
- 5
Cook crab mixture: Add the crab paste to the pot and stir-fry for a few minutes until it changes color.
- 6
Add water and boil: Pour in the water and bring to a rolling boil. Skim off any foam.
- 7
Add vegetables: Add the chopped jute leaves and malabar spinach. Cook for about 5-7 minutes until tender.
- 8
Season: Stir in the remaining fish sauce, salt, and black pepper to taste.
- 9
Serve: Ladle the soup into bowls and serve hot.
