Lẩu Cua Đồng (Traditional Crab Paste Hot Pot)
Món truyền thống · Vietnamese
A classic Vietnamese hot pot featuring a rich, savory broth made from ground freshwater crabs, simmered with tomatoes, tofu, and an assortment of fresh vegetables and herbs. This traditional version emphasizes the deep, umami flavor of the crab paste.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Freshwater crabs1 kg
- Tomatoes3 medium
- Fried tofu puffs200g
- Pork belly200g
- Shrimp paste (mắm ruốc)2 tbsp
- Annatto seeds1 tbsp
- Shallots3 cloves
- Garlic3 cloves
- Fish sauce2 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Water2 liters
- Banana blossoms1/2 medium
- Water spinach (rau muống)1 bunch
- Bean sprouts100g
- Herbs (perilla, mint, basil)1 bunch
- Rice vermicelli noodles500g
Các bước
- 1
Prepare the crab paste: Clean and grind the crabs. Squeeze out the crab meat and roe, discarding shells. Mix the crab meat with a little salt and pepper.
- 2
Prepare the broth base: Sauté minced shallots and garlic in oil. Add chopped tomatoes and cook until softened. Add annatto seeds for color, then remove seeds. Stir in shrimp paste and cook for a minute.
- 3
Simmer the broth: Add water to the pot with the sautéed aromatics and tomatoes. Bring to a boil, then reduce heat and simmer for at least 30 minutes to develop flavor. Skim off any scum.
- 4
Add crab paste: Gently add the prepared crab paste to the simmering broth. Do not stir vigorously, allow it to cook and form clumps. Simmer for another 15-20 minutes.
- 5
Season the broth: Add fish sauce, sugar, salt, and pepper to taste. The broth should be savory and slightly sweet.
- 6
Prepare accompaniments: Slice pork belly thinly. Prepare banana blossoms and water spinach by washing and cutting them. Arrange fried tofu puffs.
- 7
Serve: Ladle the hot broth with crab paste, tomatoes, and tofu into a large communal pot. Add pork belly slices. Serve immediately with fresh vegetables, herbs, and rice vermicelli noodles for dipping.
