Name: Vietnamese Crab tapioca noodle soup
Prep time: 30 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Noodles
Ingredients: 300 gms Pig bone; 200 gms Pork leg; 3 Crab; 200 gms Prawn; 200 gms Straw mushrooms; 50 gms Scallions and coriander; 2 kgs Rice flour soup cake; 5 Onion; 50 gms Tapioca flour; 1 Cashew oil, seasonings include: fish sauce, salt, sugar, pepper, cooking oil.

Crab soup cake is a familiar dish for many Vietnamese people. The chewy taste of the noodles, the sweetness of the broth and the characteristic aroma of crab meat have made this dish attractive. If you want to be a housewife, why don't you go to the kitchen and make crab cakes with our recipe below?

Although the method is quite simple, not too picky, the taste of crab cake always wins the hearts of many people. With a spoonful of crab cake soup, you will slowly feel the delicious taste of the cakes made of slippery flour, the white crab meat fibers, the fresh shrimp, the sweet-smelling straw mushrooms... with the thick broth, Spicy spicy delicious to the cup. Crab soup cake will be more delicious if you "remove" some of the recipes below to make it more delicious for pure Vietnamese dishes.

Vietnamese Crab tapioca noodle soup

Straw mushrooms scrape off the soil at the base, soak them in diluted salt water, and then wash them. With large mushrooms you can cut them in half. 

 With the crab meat, you marinate it with ½ teaspoon of salt and minced scallions. After that, fry the cashew oil in hot oil, then add the crab meat and quickly stir-fry and pour the crab meat into a separate bowl.

You lightly stir-fry the thigh meat and pork bones to hunt again. Then, add 2 liters of filtered water to the same pot. Lightly grate the dried onion until fragrant and drop into the pot. Coriander washed the roots, smashed and then put in a pot of broth to boil to increase the aroma. You simmer everything for about 45 minutes and season to taste.

When the thigh meat is tender, take it out first, blanch it in cold water and cut it into thin slices. Put the shrimp in the pot to boil and remove, peel.

Drop the rice flour and mushroom soup into the boiling broth. Stir well until the soup is cooked, the flour on the outside of the stem makes the broth a bit thick, but if you want the soup to be thicker, add the tapioca starch mixed with cold water. Finally, when you see the stalks of Banh Canh floating on its own, it's cooked and you can enjoy it.

When eating, you pick up the stalks of banh chung and put them in the bowl first, then arrange the meat, crab, and cilantro on top. Add the broth and mushrooms to the same. Add some pepper.

Vietnamese Crab tapioca noodle soup

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