Lẩu riêu cua bắp bò Sài Gòn (Saigon-Style Crab Noodle Soup with Beef Shank)
85% chuẩn vị · Vietnamese
A regional variation of Lẩu riêu cua, this Saigon-style version often incorporates more sourness from tomatoes and tamarind, and may include additional ingredients like pork knuckle or shrimp paste balls for added depth.
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Nguyên liệu
- Fresh water crabs600g
- Beef shank300g
- Pork knuckle (optional)200g
- Tomatoes4 medium
- Tamarind paste3 tbsp
- Annatto seeds1 tbsp
- Rice vermicelli noodles500g
- Scallions3 stalks
- Cilantro1 bunch
- Mint leaves1/2 bunch
- Garlic5 cloves
- Shallots3 medium
- Egg yolks2
- Shrimp paste1.5 tbsp
- Cooking oil4 tbsp
- Saltto taste
- Black pepperto taste
- Water2.5 liters
Các bước
- 1
Prepare crab paste and extract liquid as in the traditional recipe. If using pork knuckle, boil it until tender and slice.
- 2
Slice beef shank thinly. Marinate with salt and pepper.
- 3
Sauté minced garlic and shallots in oil. Add chopped tomatoes and cook until very soft. Add annatto seeds for color, then remove seeds.
- 4
Combine broth: Add crab liquid, tamarind paste, shrimp paste, water, and pork knuckle (if using) to the pot. Bring to a simmer.
- 5
Form crab cakes: Mix crab paste with egg yolks, salt, and pepper. Form small balls.
- 6
Cook the soup: Add beef shank slices and crab cakes to the simmering broth. Cook until beef is tender and crab cakes are firm.
- 7
Prepare noodles and fresh herbs.
- 8
Serve: Ladle the broth, beef, crab cakes, and optional pork knuckle into bowls over cooked noodles. Garnish with scallions, cilantro, and mint. Serve with lime wedges.
