Crab noodle soup is a dish that is very familiar to everyone. The chewy texture of the noodle combined with the sweet broth from the crab has created an irresistible flavor of this dish. Let’s get cooking to make this simple soup right away!
1. Crab noodle soup
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Preparation
20 minutes
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Cooking
25 minutes
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Difficulty
Medium
Ingredients for Crab noodle soup For 4 people
Crab 3 pieces Straw mushrooms 100 gr Pork knuckle 1/4 kg Pork bones 1 kg Quail eggs 15 pieces Tapioca flour 1/2 kg Rice flour 1/2 kg Seasoning 10 gr (salt/onion/pepper/fish sauce/oil)
Tools for Preparation
How to Choose Fresh Ingredients
How to choose fresh, firm crabs:
- When selecting crabs, buyers should press on the shell and the belly of the crab to see if it is hard; if it is hard, it indicates that the crab has firm meat. Conversely, if it is soft, the crab may be lacking in meat or be mushy.
- Gently squeeze the thigh part of the swimming leg, under the crab’s shell; if the crab struggles and moves the whole leg, it means the crab is still healthy and has good meat.
- Check the color of the skin on the upper part of the crab’s claw. If it is pink-red or deep pink, the crab has a lot of meat.
How to choose delicious pork trotters:
- It is advisable to choose the hind trotters as they usually have more meat, are crunchy when eaten but not greasy, and have higher nutritional value than the front trotters.
- Press down with your hand to test the elasticity; if the meat feels dry and has good elasticity, then it is fresh trotters.
- Observe whether the nails are intact and pay attention to the color of the nails; they should be light pink, and there should be no foul smell for them to be considered good trotters.
How to Prepare Crab Noodle Soup
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Making the Noodle Soup
Combine rice flour, tapioca flour, a little salt, and 500ml of hot water in a bowl to knead the dough. Add hot water to the flour mixture and knead until the dough no longer sticks to your hands, then roll it out thinly and cut into strands.
Boil a pot of water, drop the freshly cut noodles into it and cook until the noodles float, then remove them and soak in cold water.
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Prepare the crab
Buy fresh crabs, clean them, steam until cooked, then remove the meat and the roe separately. Add minced onion to a pan and sauté until fragrant with cooking oil, then stir-fry the crab meat with a little fish sauce and pepper for flavor.
For the crab roe, sauté it with dry onion, then set it aside.
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Prepare other ingredients
Clean the straw mushrooms, soak in diluted saltwater, cut lengthwise, and stir-fry in a pan.
Boil the pork leg until cooked, then slice into rounds. Boil quail eggs until cooked and then peel.
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Make the broth
Blanch the pork bones in boiling water, clean them, then put them in a pot of cold water to simmer for the broth. Sauté onion until fragrant in the pot and then pour in the bone broth.
After seasoning to taste, wait until the broth simmers lightly and add the straw mushrooms in as well.
Dissolve a little tapioca flour and slowly pour it into the broth while stirring evenly to create a thick consistency.
Arrange the noodle cakes in a bowl, add the pork leg, crab meat, crab roe, and quail eggs on top. Pour the broth over and sprinkle with onion, coriander, and pepper before enjoying.
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Final Product
Delicious and appealing crab noodle soup, with a clear and sweet broth combined with firm crab meat and soft noodles that are not hard will surely satisfy you.
2. Freshwater Crab Noodle Soup
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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Medium
Ingredients for Freshwater Crab Noodle Soup For 3 people
Noodles 300 gr Pork ribs 200 gr Ground freshwater crab 200 gr Shrimp 3 pieces Pineapple 1/4 fruit Egg 1 piece Garlic 4 cloves Tomato 2 pieces Green onions 5 gr Herbs 5 gr Seasoning a little (salt/sugar/seasoning powder/pepper/msg)
Implementation Tools
How to choose fresh ingredients
How to choose fresh river crabs
You can buy pre-ground river crabs or buy whole crabs to grind at home to ensure better hygiene!
- You should choose crabs that have a dull gray color, with the shell being brighter and shinier.
- The meat of river crabs is usually firm, so you can squeeze the inside of the crab legs with your hand; if you see a dent, it means the crab has little meat and is not tasty.
- When buying river crabs, it is advisable to purchase them at the beginning and end of the lunar month, as the middle of the month is usually when crabs shed their shells, leading to thinner crabs with less meat.
- When cooking crab noodle soup, you should choose female crabs, as they usually have more roe and provide a sweeter, richer flavor. If you want to cook with more crab meat, then male crabs should be selected.
How to choose fresh shrimp
- Color: Fresh shrimp have a transparent, bright shell. Do not choose shrimp that have turned dull in color, with black legs or heads, as these are old shrimp and not tasty.
- Shape: Fresh shrimp are straight, with tails curled together. The head and legs should still be firmly attached to the body. Shrimp that have lost their heads or have curved bodies are not fresh and should not be bought.
- Touch: Pick up the shrimp; if they feel firm, they are fresh, while soft, mushy shrimp are not fresh.
- Smell: Fresh shrimp have the characteristic smell of seafood, not a foul or rotten odor.
Implementation Tools
How to prepare Crab noodle soup
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Preparing Ingredients
Tomatoes should be washed thoroughly and cut into wedges. Pineapples should be peeled, eyes removed, and then sliced thinly for easy eating.
Shrimp should be peeled clean, remove the shrimp vein, and wash thoroughly with water. Pork ribs should be washed with diluted salt water to eliminate the fishy smell, then rinsed with clean water and cut into bite-sized pieces.
How to clean shrimp and quickly remove the shrimp vein
- Method 1: Peel the head and shell of the shrimp from the legs to the tail, use two fingers to hold tightly at the end segment and pull it out. Next, use a knife to cut along the back of the shrimp to expose the black vein and use a toothpick to pull it out.
- Method 2: After washing the shrimp, insert a toothpick into the shrimp’s neck and pull out the black vein, then discard it.
- Method 3: Clean the shrimp and use scissors to cut along the shell to expose the black vein, then rinse under running water to clean.
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Prepare and filter the freshwater crab meat
Crab meat is ground with a little salt, stirred well, then filtered to obtain the water which is then boiled to extract the crab broth. When the crab broth rises to the surface, use a skimmer to collect it into a separate bowl. Keep the remaining water to make the broth.
Tips for grinding crab at home
- Soak the freshwater crabs to clean the mud, add a little salt and soak for about 10 minutes.
- Remove the crabs, separate the shell and discard the belly, keep the roe in a separate bowl.
- Put all the crabs into a mortar to grind finely or into a blender with a little water, note that you should add a little salt so that the crab roe solidifies when cooked.
- Filter again to ensure cleanliness, only keep the water and discard the crab residue.
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Sauté the ingredients
Place a pan on the stove, sauté minced garlic until fragrant, then add the ribs and stir-fry until the meat is firm, then remove.
Continue to sauté a little garlic and stir-fry the tomatoes until cooked, stir until the tomatoes are soft and have released their color, then turn off the heat.
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Cooking the broth
Place the previously prepared crab meat broth on the stove, add all the ribs and tomatoes, and continue cooking over high heat. Add pineapple, 1.5 tablespoons of seasoning, 1/2 tablespoon of monosodium glutamate, 1.5 tablespoons of sugar, and continue simmering over low heat until the ribs are tender, then turn off the heat.
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Completion
Place the noodle into a bowl, add the tender ribs, shrimp, chicken egg, pour the broth and crab meat on top. Sprinkle a little chopped green onion to finish.
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Final product
The noodle strands are chewy, served with tender braised ribs, and the sweet shrimp blend beautifully with the rich sweetness of the crab meat. The broth is seasoned just right, offering a delightful balance of sour and sweet flavors that are irresistibly enticing.
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*Refer to images and recipes from the YouTube channel: Women and Family
