Lẩu riêu cua bắp bò (Traditional Crab Noodle Soup with Beef Shank)
Món truyền thống · Vietnamese
A classic and deeply flavorful Vietnamese crab noodle soup, featuring a rich broth made from crab paste, tomatoes, and tamarind, served with tender slices of beef shank, rice noodles, and fresh herbs.
Đánh giá công thức này
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Nguyên liệu
- Fresh water crabs500g
- Beef shank400g
- Tomatoes3 medium
- Tamarind paste2 tbsp
- Annatto seeds1 tbsp
- Rice vermicelli noodles500g
- Scallions3 stalks
- Cilantro1 bunch
- Garlic4 cloves
- Shallots2 medium
- Egg yolks2
- Shrimp paste1 tbsp
- Cooking oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Prepare the crab paste: Clean and pound the crabs to a paste. Strain to extract the crab roe and liquid.
- 2
Prepare the beef: Slice the beef shank thinly against the grain. Marinate with a little salt and pepper.
- 3
Prepare the broth base: Sauté minced garlic and shallots in oil. Add chopped tomatoes and cook until softened. Add annatto seeds for color, then remove seeds.
- 4
Combine broth: Add the crab liquid, tamarind paste, shrimp paste, and water to the pot. Bring to a simmer.
- 5
Form crab cakes: Mix crab paste with egg yolks, a little salt, and pepper. Form small balls.
- 6
Cook the soup: Add the beef shank slices and crab cakes to the simmering broth. Cook until beef is tender and crab cakes are firm.
- 7
Prepare noodles: Cook rice vermicelli noodles according to package directions.
- 8
Serve: Ladle the broth, beef, and crab cakes into bowls over cooked noodles. Garnish with chopped scallions and cilantro.
