Crab noodle soup is a delicious, rustic soupy dish loved by most Vietnamese people. Crab noodle soup can be transformed in many different ways, so it is never boring for the eaters. Today, let’s join TasteVN in the kitchen to make this unique and flavorful dry shrimp crab noodle soup for the whole family to enjoy!
1. Dry shrimp crab noodle soup
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Preparation
30 minutes
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Cooking
1 hour 20 minutes
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Difficulty
Easy
Ingredients for Dry Shrimp Crab Noodle Soup For 4 people
Dried shrimp 100 gr Chicken eggs 2 eggs Minced meat 200 gr Pork bones 1/2 kg (can substitute with chicken bones) Vietnamese pork sausage 200 gr Minced pork sausage 200 gr Tofu 1 piece White cabbage 1 bulb Tomatoes 5 fruits Shallots 5 bulbs Garlic 2 bulbs (small bulbs) Shrimp paste 1/3 tablespoon Fish sauce 1 teaspoon Annatto oil 1 tablespoon Common seasoning a little (salt/ sugar/ seasoning powder/ monosodium glutamate)
How to choose clean, safe fresh pork sausage
- Prefer to buy fresh pork sausage pieces that are well-packaged, with clear origin and brand, sold in large supermarkets. Because the fresh pork sausage sold in markets is often not packaged and hygienically preserved, making it susceptible to insects and dirt.
- When buying fresh pork sausage, you should choose packages with a production date close to the purchase date and stored at appropriate temperatures.
- Do not choose packages of fresh pork sausage that have a strong unpleasant smell, are leaking, or show signs of tearing or erasing on the product packaging.
Tools required
Blender, pot, knife, cutting board, bowl,…
How to make Dried Shrimp Noodle Soup
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Prepare ingredients
Soak the dried shrimp in water to clean off the dirt, then soak in warm water for about 20 minutes to soften the shrimp.
Peel the shallots and garlic, then blend them until smooth.
Peel and wash the onion. Wash the white radish, peel it, and cut it into pieces.
Wash the tofu, then cut it into bite-sized pieces.
Wash the tomatoes and cut them into wedges.
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Grind the dried shrimp and mix the shrimp paste filling
After soaking, the dried shrimp should be ground finely in a blender.
Add all the minced meat, fresh pork sausage, minced shallots, minced garlic, 2 chicken eggs, and the finely ground dried shrimp into a large bowl.
Next, add 2 teaspoons of seasoning, 1/3 teaspoon of monosodium glutamate, 1/3 tablespoon of sugar, 1/3 tablespoon of shrimp paste, and 1/2 tablespoon of annatto oil into the bowl.
Stir and knead well, and let the shrimp paste absorb the seasonings for about 20 minutes.
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Cooking the broth
Place a pot on the stove, add 2.5 liters of water to the pot. Next, add the pork bones (or chicken bones), chopped onion, and white radish, along with 1 teaspoon of salt and 1 teaspoon of seasoning.
Cover the pot and bring to a boil. Once the broth is boiling, reduce the heat and simmer for about 45 minutes to 1 hour.
After simmering the broth for about 1 hour, proceed to remove the chicken bones, onion, and radish.
Tip: During the process of cooking the broth, regularly skim off the foam to keep the broth clear.
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Frying tofu and stir-frying tomatoes
Place a pan on the stove, add cooking oil, and wait for the oil to heat before adding the tofu to fry over medium heat until golden and crispy, then remove and drain the oil.
Put the pan back on the stove, add chopped onion and 1/2 tablespoon of annatto oil to sauté until fragrant. When the onion and garlic are aromatic, add the tomatoes to the pan, season the tomatoes with 1 teaspoon of fish sauce, 1/2 teaspoon of sugar, and stir-fry the tomatoes until just cooked, then turn off the heat.
Tip: Stir-frying the tomatoes before adding them to the broth helps give the broth a more beautiful and eye-catching color.
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Add the fish cake to the broth
Next, use a spoon to drop each shrimp cake ball into the pot. Turn the heat up high, cook until the cakes are cooked through and the broth returns to a boil.
Once the broth is boiling, add the stir-fried tomatoes, 2 teaspoons of seasoning, 2 teaspoons of sugar, 1/2 teaspoon of salt, lower the heat and simmer for another 10 minutes so that the ingredients absorb the seasoning.
Finally, add the tofu, stir gently for another 5 minutes, then turn off the heat.
Tip: You should add the fried tofu last to keep its crispiness.
Place the noodles, fish cakes, shrimp paste, and onions into a bowl. Ladle the broth over the top, garnish for presentation, and it’s done.
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Finished product
Just a few simple steps and you have completed the dry shrimp noodle dish for the whole family to enjoy. The broth is light and sweet, the dried shrimp cake is rich, and the refreshing sour taste of tomatoes will surely make you exclaim.
2. Dry shrimp noodle (recipe shared by user)
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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Dry shrimp noodle (recipe shared by user) For 4 people
Ground meat 250 gr Dried shrimp 200 gr Duck eggs 3 eggs (or chicken eggs if preferred) Tomatoes 3 fruits (cut into wedges) Shallots 1 bulb (minced) Annatto oil 1 tablespoon Fried garlic 1 tablespoon Crab noodle seasoning 1 box Fish sauce 1 tablespoon Shrimp paste 1 teaspoon Fresh noodles a little Accompanying vegetables a little (basil/coriander/bean sprouts/lettuce/scallions) Common seasoning a little (salt/sugar/ground pepper/seasoning powder)
Ingredients
How to prepare Dry Shrimp Noodle Soup (recipe shared by a user)
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Prepare the ingredients
Soak 80g of dried shrimp in clean water for about 10 minutes until the shrimp swells and softens, then take it out, rinse several times with water, drain, and then pound it into a paste.
Break 3 eggs into a bowl with ground meat and the pounded dried shrimp, 1/2 box of noodle soup seasoning, 1 tablespoon of annatto oil, 1 teaspoon of seasoning granules, 1/2 teaspoon of ground pepper, and 1 tablespoon of fried garlic.
Then, mix well for the ingredients to combine and marinate for about 20 minutes for the flavors to meld.
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Cooking the broth
Place a frying pan on the stove, add 1 tablespoon of annatto oil and 1 minced shallot to the pan, sauté over low heat for about 1 minute until the shallot is fragrant, then add the chopped tomatoes. Stir-fry until the tomatoes are soft, then transfer to a plate.
Next, add the remaining 120g of dried shrimp to the pan where you just cooked the tomatoes and stir-fry for another minute over medium heat until the dried shrimp are evenly cooked.
Then, add 1.5 liters of water and the 120g of dried shrimp you just sautéed into a pot and cook over medium heat for about 30 minutes until the dried shrimp are soft. Then use a spoon to scoop the shrimp mixture into the pot and cook for an additional 15 minutes until the mixture is done.
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Seasoning
Finally, you season the remaining 1/2 box of crab noodle soup with 1/2 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of fish sauce, 1 teaspoon of shrimp paste, and the sautéed tomatoes into the pot and cook for another 5 minutes over medium heat for the seasonings to dissolve evenly into the broth.
Tip:- To make the crab mixture fluffy, when adding it to the broth, it will float like real crab meat, so while mixing the crab mixture, you should use chopsticks to whisk vigorously like beating eggs.
- To ensure the broth smells good without being too pungent and not sour, you should add fish sauce and shrimp paste last.
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Final Product
Dry shrimp crab noodle soup after completion will be incredibly attractive with fresh herbs, shrimp paste, and a variety of other side ingredients. The aroma of crab soup is enticing and alluring, making everyone love it and want to stop and try it right away.
The taste of the broth is sweet and rich, paired with the delicious, creamy crab mixture and the chewy, sweet dry shrimp that has been sautéed attractively. Moreover, fresh herbs help balance the flavors and prevent our dry shrimp crab noodle soup from becoming too heavy.
How to choose delicious dried shrimp
- Choose shrimp that are naturally red (ceramic red), avoid those that are light red or dark red as they are often shrimp that have been stored for a long time or dyed with colorants.
- It is advisable to choose shrimp that have been fully peeled so that the dishes will be tastier when cooked.
- Delicious dried shrimp feel dry and crunchy when held, not damp and slimy, the meat is firm and solid, and there is no strong odor.
How to choose fresh tomatoes
- You should choose tomatoes with smooth skin, plump and juicy, bright red color, and still have green stems.
- Avoid choosing fruits that have black spots or small black dots, or those with uneven colors of green and red.
- If you touch them and they feel too soft or too hard, or if juice flows out, you should not buy them as they may be spoiled.
Tips for successful execution
- You can prepare the broth in advance, briefly blanch the noodles the night before and store them in the refrigerator; in the morning, just reheat and blanch the noodles again to use.
- If you have time, simmer the bones for a little longer, about 2 – 3 hours, to make the broth sweet and clear. Alternatively, you can use a pressure cooker and simmer the bones for about 45 minutes to 1 hour for them to be tender and release delicious sweet broth!
- You can choose fresh herbs to accompany according to your preference, such as shredded water spinach, shredded banana flower, various aromatic herbs, bean sprouts or blanched,…
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Finally, you have also learned 2 ways to cook dry shrimp noodle soup that are super delicious and appealing for a change in your family meal. Hope the above instructions are helpful for your successful execution!
