Vietnamese Crab Soup. Vietnamese Crab Soup – The Introduction. Crab soup is a popular snack in Saigon and you can easily find this dish in street vendors and on the sidewalk in Saigon. The Saigon crab soup is full of crab meat, fish bubble, lean chicken meat, fish bubble and mushroom, so it is favoured by not only the locals but also the tourists.
Vietnamese Crab & Asparagus Soup, Sup Mang Tay Cua or Sup Mang Cua for short, is a soup dish we always have at the dinner table for weddings and holidays. Bun Rieu is a crab noodle soup dish that originated from the Northern region of Vietnam. In my opinion, it is one of the easier Vietnamese noodle dishes to make. You can have Vietnamese Crab Soup using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Vietnamese Crab Soup
- It’s 3 cans of Chicken Broth.
- Prepare 2 cans of salted quail eggs (any Vietnamese markets, Fiesta).
- It’s 2 cans of crab meats (even better with fresh crab meats).
- It’s 1 cup of tapioca starch.
- It’s 2 cups of water.
- It’s 3 of regular eggs.
- You need of Cilantros and pepper for taste.
- It’s 1 can of sweet corn (or mixed cut veggies depending on what you like).
It requires less time to cook and just explodes with flavor. What is Vietnamese Crab Noodle Soup or Bun Rieu? A popular Vietnamese rice noodle soup with crabs, tomatoes, fried tofu and loaded with vegetables. The stock is made of pork bones, a mixture of crab in spices are added along with tomatoes.
Vietnamese Crab Soup instructions
- Boil the chicken broth and water in a pot.
- Add crab meats, corn (or veggies), turn down the heat to medium, make sure you clean the bubbles on the surface of the soup to make it clear..
- Mix the tapioca starch with a small amount of water, stir it up until the starch dissolves in water..
- Crack the eggs into a bowl, stir it with a fork. Then slowly add the stirred egg to the pot. Stir the soup clockwise as you add the egg.
- Slowly add the starch mixture into the pot. Make sure to stir it clockwise. Note: the good crab soup is thick (and how thick depending on how much starch we add). Don’t forget your cilantros and pepper!!!.
Traditional bun rieu can take hours to simmer the pork broth to achieve a richer, nutritious flavors. Gently take away the crab meat from the back-fin, crack the claws using a meat tenderizer mallet and gather all the crab meat in a large mixing bowl. In a saucepan, boil the oil then add the onion and cook until it become slightly golden. Put the crab, corn and green onions. Add red chili powder and mushroom seasoning salt.