Bánh Canh Cua Tôm (Crab and Shrimp Tapioca Noodle Soup)

vietspices.blogspot.com

Woof

subheading: For Broth:

8 cups Chicken Broth

4 cups Water ( no water or chicken broth needed, if used homemade pork stock)

1 cup Crab Meat

1 tablespoon chopped shallot

1 tablespoon chopped garlic

½ tablespoons Salt

1 ½ tablespoon Fish Sauce

1 to 2 tablespoons Annatto Oil

subheading: For Crab Claws and Shrimps Topping:

16 to 20 Crab Claws

1 pound Shrimps, peeled, deveined, tail on

2 tablespoons chopped Shallot

1 tablespoon chopped Garlic

3 tablespoons Annatto Oil

1 teaspoons Fish Sauce

1 /2 teaspoon Black Pepper

3 tablespoons Crab Paste in soy bean oil

subheading: prefer this brand since it's less:

subheading: purgent than a jar of shrimp or:

subheading: crab paste labeled as gia vi nau:

bun rieu.

subheading: For Shrimp and Crab Balls:

1 pound Shrimp, peeled, deveined

⅓ to ½ cup Crab Meat (available at Costco or Sam's Club)

½ teaspoon Salt

½ teaspoon Fish Sauce

1 teaspoon Sugar

½ teaspoon Black Pepper

2 teaspoons Annatto Oil

subheading: For B ánh Canh Noodles:

Tapioca Starch

Rice Flour

Boiling Hot-Water

subheading: Accompaniment:

Spring Onion, finely chopped

Cilantro, finely chopped

Fresh Black Pepper

Fresh Chili Pepper, thinly sliced

Note: Ingredients may have been altered from the original.

Directions at vietspices.blogspot.com

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