- 1.5 tablespoons vegetable oil
- 1 bunch scallions, sliced lengthwise (white-colored part only)
- 6 medium tomato plants, quartered, seeds removed
- 10 cups water, pork stock, or chicken stock
- 1.5 tablespoons fish sauce
- 1.5 teaspoons fine shrimp sauce (mam tom )
- 1.5 tablespoons tamarind soup mix
- 1 teaspoon vegetable oil
- 3 cloves garlic clove, minced
- 2 5.6 ounce cans "minced crab in spices " (gia mire nau bun rieu )
- 1 bunch scallions, chopped (eco-friendly part only)
- 3.5 ounces dried shrimp
- 4 eggs, beaten
- Vermicelli grain noodles. cooked based on instructions on package
- Romaine or iceberg lettuce, shredded
- Fine shrimp sauce (mam tom )
- Lime wedges
An hour or so just before preparing the soup, soak the dried shrimp in cold water. Drain the shrimp and hang aside.
Inside a large stock pot over medium heat, add some oil combined with the white-colored areas of the scallions. Saute the scallions for thirty seconds, adding the tomato plants and saute for the next 2 minutes or before the tomato plants start to sweat.
Add some stock or water in to the pot and switch heat to medium-high. Season the broth with fish sauce, shrimp sauce, and tamarind soup mix. Adjust the seasonings according to regardless of whether you need it saltier (more fish sauce), sourer (more tamarind), or funkier (more shrimp sauce). Allow the broth simmer on medium-low heat in planning the crab mixture. Take care not to allow the broth boil or even the tomato plants will use mush.
Pulverize the dried shrimp utilizing a mixer. Put aside.
In a tiny saucepan over medium-low heat, add some oil combined with the minced garlic clove. Saute the garlic clove until gently golden and aromatic, roughly 2 minutes. Add some contents of these two cans of "minced crab in spices" towards the garlic clove combined with the eco-friendly areas of the scallion. Still prepare before the scallions are wilted, roughly 2 minutes. Remove the stove and seat aside to awesome. When the mixture has cooled, add some eggs and also the pulverized shrimp into it and mix well. Put aside.
When the rieu (crab mixture) is completed being prepared, turn the broth's heat to high. Once the broth is boiling, pour the rieu in to the broth, drizzling it inside a complete circle round the pot. The rieu will instantly start to form because the mixture hits the boiling broth. Adjust the broth's seasoning the last time following the rieu has fully cooked. Serve immediately over vermicelli grain noodles (bun ) with shredded lettuce, fine shrimp sauce, and lime wedges.
Makes eight to ten servings.
