Cook's notes
Oven climate is for conventional if using fan-forced (convection), lessen the temperature by 20C. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. All herbs are fresh (unless of course specified) and cups are gently packed. All vegetables are medium size and peeled, unless of course specified. All eggs are 55-60 g, unless of course specified.
Instructions
Put the pork mince right into a large bowl. Add all of the crab meat, the dried shrimp, eggs and fish sauce. Mix well.
In an exceedingly large saucepan, bring the chicken stock towards the boil. One spoonful at any given time, scoop the pork and crab mixture in to the stock. Once the meat increases to the top of stock, add some tomato plants and sliced bean curd.
Inside a separate small saucepan, heat a a little essential olive oil and three tablespoons of of tomato paste and stir for a few minutes. Pour over the top soup to include colour. Put the presoaked tamarind paste right into a strainer within the soup. Pour a few spoonfuls from the hot broth with the sieve to assist release the flavors in the pulp.
Add some chopped spring onions, juice from the lemon and sugar.
For everyone, soften the vermicelli noodles in serious trouble and put a few into individual soup bowls. Pour the soup within the noodles. Top with thinly sliced lettuce.