Vietnamese Inspired
Spiced Crab Noodle Soup
I was cold, it was a
frigid 60 degrees outside our Central Florida home and I needed some
soup. The problem is that my favorite Viet place is closed right now
and that's what I was craving.
So..... I looted the fridge and threw this together, it's kind of a simpler take on my favorite Vietnamese soup: Bun Rieu, very similar flavor profile but it doesn't need premade broth (though it would certainly be better) and it goes together in just a few minutes.
So..... I looted the fridge and threw this together, it's kind of a simpler take on my favorite Vietnamese soup: Bun Rieu, very similar flavor profile but it doesn't need premade broth (though it would certainly be better) and it goes together in just a few minutes.
Serves 2
Ingredients
3 TBS Vietnamese spiced
crab paste (I like the jar better than the can)
1 Tbs mashed garlic
1 Tbs mashed ginger
2 roma tomatoes cut into
1/4s
4 eggs
¼ of an onion
soy sauce, fish sauce, and
sugar to taste
cooked noodles (preferably
thin Asian egg or rice noodles)
To Garnish
chopped cilantro
sliced green onion
lime wedges
thin sliced jalepeno
chili oil
Method
Heat a pot to medium and
fry up the crab paste, garlic, and ginger for a minute until fragrant.
Add as much water as you
would like (I used about 3-4 cups) with the piece of onion and boil
for 5 minutes.
Add soy sauce, fish sauce,
and sugar until it suits your taste. (I probably used 1 TBS of each)
Add your tomatoes and
simmer for 2 minutes, then crack your eggs into the broth and simmer
until done to your liking. (I like a hard yolk and soft tomatoes in this)
Serve over your cooked
noodles with all of the garnishes on top!
Tip: I like to put a
little bit of hoisin and sriracha on a plate next to my soup and dip
my noodles and egg bites in a little bit of those sauces, it gives
you a satisfying taste without wrecking all of the soup you just
made.
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