Recipe: Hai Phong- Style Crab Noodle Soup – Bánh Đa Cua

Recipe: Hai Phong- Style Crab Noodle Soup - Bánh Đa Cua

By Helen Le Published: January 3, 2017

  • Prep: 60 mins
  • Cook: 1 hr 15 mins
  • Ready In: 2 hrs 15 mins

  • Yield: 4-6 Servings

Print
Ingredients
Instructions
  • Toss the crabs with 1 tsp salt, then rinse a few times under running water. Remove the claws and the carapace. Then use a toothpick to pick out the orange red. Discard the carapace.
  • Next, grind the body of the crabs in a mortar and pestle or in a food processor until it becomes paste.
  • Add 3 cups of water (750ml) into the crab paste and stir well. Strain through a sieve to remove the shell. Repeat with another 3 cups of water to get all the flesh out of the juice.
  • Boil the pork spare ribs with some salt and vinegar for 3 mins. Dump out the whole pot and rinse well. Transfer the bones back to the pot filled with 2 liters of water, add 1 tsp salt, 1 tsp rock sugar, 2 grilled shallots.
  • Add 1/2 tsp salt into the juice of the crab and cook on high heat, stir well constantly. When it's about to boil, keep the heat very low and stop stirring. Add 1 tsp fermented shrimp paste (Mắm tôm). Use a slotted spoon to scoop out the protein parts (Rieu cua). You can put the Rieu cua into fridge.
  • Combine the crab broth with the pork broth into a larger pot. Cut 2 tomatoes into wedges. Heat 3 tbsp vegetable oil in a pan and fry shallot slices until golden and crispy. Gather the crispy fried shallot into a small bowl to use as garnish later.
  • Into the hot oil left in the pan, add in the crabs' orange stuff and saute' for about 1 min. Add annatto powder. Add the tomatoes, 1 tsp chicken stock, and1 tbsp fish sauce. Stir and cook for 3 mins.
  • Transfer all this into the soup pot to add color and favour. Also add some dried shrimps into the soup pot.
  • Mix 2 tbsp Mắm tôm (fermented shrimp sauce) with 2/3 cups of water. Stir until dissolve and leave to sit for 15 minutes to settle the dregs. Then extract the clear juice on top and pour into the soup pot. You can also add some tamarind liquid. Have a taste, then add the fried tofu puffs.
  • To make Pork rolls wrapped in betel leaf: Combine the woodear mushroom with minced pork, 1 tbsp minced shallot, 1 tsp chicken stock, 1/2 tsp pepper. Mix well and set aside for 15 mins.
  • Place the betel leaf on a flat surface with the dark side facing down. Place about 1 tsp of the filing nearer to the tip of the leaf and roll it up. When you're about to reach the stem, use a toothpick to punch a small hole in the middle of the roll and then insert the stem into this hole. Pan-fry the rolls until they are cooked through.
  • Blanch the noodles and vegetables in a pot of boiling hot water for 30 secs, then transfer to a serving bowl. Top with a piece of pork spare ribs, 2 betel rolls, some fish cakes, fried tofu puffs, and some Rieu cua. Ladle the broth over, and garnish with some chopped green onion and fried shallot.

Post By Helen Le (246 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

Website: → Danang Cuisine

Connect

Related Posts Plugin for WordPress, Blogger...Print