Canh Bun Noodle Soup
- 12 glasses of pork (pork broth recipe here ) or chicken stock
- can of 14 oz of crab meat paste in spices (many brands available, we love to Lee Brand)
- 4 eggs, beaten
- 1 cup of crab meat, either fresh or canned/frozen drained
- 1/4 lb of ground pork
- 1/2 tbsp . of fish sauce
- 1/2 tbsp . of sugar
- 1 tbsp . of finely chopped shallots
- 1 teaspoon of ground pepper
- 1/2 teaspoon of of proper shrimp paste
- 2 tablespoon of dried shrimp (drenched in tepid to warm water)
- 4 medium to large ripe tomato plants (quartered)
- 10 medium-sized fried tofu (halved)
- 2 tbsp . tomato paste or 1 tbsp . of annato seed oil mixture (check this out publish )
- 1 packet of thick vermicelli noodles (bun bo hue style)
- 1 couple of rau moung, cleaned and cut about 3-4 inch lengths (water green spinach, ong choy, kang kung)
- accompaniments: fine shrimp paste, lime wedges
Soak dried shrimps until softened, roughly about 1hr, after which mince finely. A little food chopper works nicely here. Prepare the thick vermicelli noodles al dente and hang aside.
Add pork or chicken stock into large pot and produce to boil.
Meanwhile, result in the crab mixture. Combine ground pork, crab, can of crab meat in spices, shallots, fine shrimp paste, fish sauce, coarsely chopped dried shrimps, pepper, and sugar. Add some beaten eggs and blend well. Once the stock involves a boil, gradually add this crab mixture into stock. Now add some tomato plants and tofu and produce to boil again after which switch off heat. Finally, season stock with a lot more salt or fish sauce. Add tomato paste or annato seed oil for excellent distinctive reddish color broth.
Ladle individual areas of the broth right into a smaller sized sauce pan and add some cooked vermicelli noodles along with a heaping number of the rau moung and produce this to boil and serve immediately.
Cooks note: Keep additional steamed rau muong like a side.
