Ingredients
- 1 pack of large rice noodle, cooked as instruction
- 1 large bunch of water spinach, cleaned and cut into 3 inch length, blanched in boiling water for a minute
- 1 liter of chicken stock
- 200 g minced crab in spices
- 1 cup of dried shimp, washed, soaked in warm water for 30 minutes then minced finely
- 1 tbsp shrimp paste (mắm tôm)
- 1-2 eggs
- 1 large piece of fried tofu, cubed
- 2 tbsp tomato paste
- 1 onion, finely sliced
- 3 spring onion stems, finely sliced
- 1/2 tsp ground black pepper
- Salt to taste
- Oil for cooking
Method
- In a large mixing bowl, combine minced dried shrimp, minced crab in spices, egg and mix well. Season the mixture with ground black pepper, shrimp paste then mix altogether.
- Heat the chicken stock in a large pot over medium heat, when it comes to a boil, add a spoonful of the crab mixture to the broth one at a time. When cooked, it will come up to the surface, transfer it onto a plate and set a side. Add the fried tofu in the pot and let it cook.
- Heat oil in a small pan, fry the onion until lightly golden brown, then add the chopped spring onion stems and fry for a minute. Add the tomato paste and stir, let it cook for a few minutes then transfer all of the fried onion mixture into the broth. It gives the broth a vibrant red color.
- For serving: in another small pot, add some of the broth along with some fried tofu cubes and a handful of cooked rice noodle, let it cook in the broth for 3-5 minutes over medium low heat. Then add some blanched water spinach, some pieces of cooked crab mixture into the broth and season with a pinch of salt if necessary, let it cook for a few minutes and transfer into a bowl.
- Serve hot with a lime wedge and minced fresh chili.
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