Vietnamese Crab Soup (Instant Pot)

MaiTai

2 lb pork neck bones

12 cups water (3L)

4 tsp chicken soup bouillon

1 jar (7oz) bún riêu cua spicy crab paste (actually not spicy)

vegetable oil

4 green onions, cut into 1" pieces

3 cloves garlic, minced

1 can (120 g) crab meat

1 can (19 oz) sliced pineapple in juice, quartered (reserve juice)

3 large eggs, lightly beaten

6 plum tomatoes, cut into eighths (blanch and peel first if desired)

1 tbsp fish sauce, optional

1 tsp salt (or to taste)

1 to 2 pkgs rice vermicelli noodles, cooked and drained according to package directions

subheading: Garnishes:

lettuce, julienned

bean sprouts

lime wedges

mint

Vietnamese coriander

fried onion topping

Put pork bones in liner and cover with water. Blanch briefly either using the Saute button, or Yogurt button adjusted to "boil". Dump bones into a colander and rinse off any scum. Wash pot liner.

Add water in the clean liner to 3L mark. Add rinsed pork bones back in, along with chicken boullion. Seal lid, select Soup and adjust to 120 mins. Let NPR because it is full and you don't want it to spray hot broth everywhere.

Remove pork bones and skim off any grease from the top of the broth if there is too much. Let bones cool. Growing up we would serve a pork bone in each bowl, but my kids are little so I picked all the meat off the bones and set aside for serving.

Add crab paste, pineapples, pineapple juice and tomatoes to broth. Seal lid and set to Soup for another 5 mins. NPR.

In a non-stick pan, heat vegetable oil over high heat. Add garlic and onions, sauteing until golden and fragrant. Drain crab meat and add the meat to the pan. Continue sauteing until the crab meat begins to brown. Remove from heat and set aside to cool.

In a small bowl, combine cooled crab meat mixture with beaten eggs. Set pot to Saute, adjust to Less, and using a ladle, gently layer the egg and crab mixture on top of the almost simmering soup. Do not let the soup come to a boil or the eggs will break apart. Turn off and replace lid for a few mins to cook the egg.

To serve, place cooked rice noodles, lettuce and bean sprouts in a noodle bowl. Ladle a chunk of the cooked egg mixture into the bowl and top with soup, pork, tomatoes and pineapple. Before eating, squeeze a wedge of lime over the soup and top with fried onions, coriander and mint.

NOTES

This will fill your IP to the max fill line (6QT). It is not recommended by the IP company to fill more than ⅔ of the way full when pressure cooking, so if this makes you uncomfortable by all means halve the recipe.

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