Vietnamese Crab Noodle Soup (Bún Riêu Cua)

Ingredients

* For broth

• 1.5 tbsp vegetable oil
• 3 spring onions, sliced lengthwise ( the white part only)
• 6 medium tomatoes, quartered
• 1 liter of chicken stock
• 1 liter of water 
• 1 condensed soup seasoning for bún riêu (optional)
• 1.5 tbsp fish sauce
• 1.5 tsp fine shrimp paste (mắm tôm)

* For crab mixture

• 3 garlic cloves, minced
• 1 tsp vegetable oil
• 1 small can (150g) of minced crab in spices (Gia vị nấu bún riêu)
• 1 small can (150g) of minced crab meat
• 100g  dried shrimp
• 1/2 tsp fine shrimp paste
• 1/2 tbsp sugar
• 1 tsp ground pepper
• 4 eggs, beaten

* To serve

• Packed or fresh vermicelli rice noodles (bún tươi)
• Fried shallots 
• Vegetables mix, shredded 
• Fine shrimp paste (optional)
• Fine chopped fresh chilli
• Handful of roughly chopped spring onions and coriander leaves
• Lime wedges 

Method
- Soak dried shrimp in cold water for 1 hour or until soft, then drain and finely mince it.
- Heat water in a pot to a boil, add vermicelli rice noodles and let it cook for 5 minutes without cover, then turn off the heat and cover the pot with a lid and let the noodles cook for further 3 minutes. Drain under cold water and set aside.
- In a large stock pot over medium heat, add the oil along with the white parts of spring onions. Saute for 30 seconds then add the tomatoes and saute for further 2 minutes (do not over cook the tomatoes).
- Add the stock and water into the pot, turn to medium high heat. Season the broth with fish sauce, shrimp paste and condensed soup seasoning. When it comes to a boil, let it simmer on medium low heat while preparing the crab mixture.
- In a small sauce pan over medium low heat, add the oil along with the minced garlic. Saute the garlic until lightly golden and fragrant for 1-2 minutes. Turn off the heat and transfer into a small bowl. Set aside to cool.
- In a large mixing bowl, combine the minced crab in spices, minced crab meat, minced dried shrimp, sauteed garlic, fine shrimp paste, sugar and ground pepper. Add the beaten eggs and mix well.
- Turn the broth's heat to high. When the broth is boiling, pour the crab mixture into it. When cooked, the crab mixture will come up to the surface of the broth.
- Finally, adjust the seasoning of the broth with additional fish sauce.
- Serve hot over rice noodle and other ingredients mentioned above. Make 8-10 servings.

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