Crab Tomato Soup

By kbwinson

This recipe shows the French influence on Vietnamese cuisine.

Ingredients

• Rice vermicelli:
• 1/2 cup dry shrimp, or 1/2 cup chopped, peeled, cooked shrimp
• 2 cups beef broth, reduced sodium, reduced fat
• 2 cups chicken broth, reduced sodium, reduced fat
• 1 tbsp fish sauce
• 2 ripe medium tomatoes, diced
• 1 egg
• 1/2 lb fresh backfin or lump crabmeat, OR 1/2 lb imitation crabmeat
• 1/3 cup ground pork
• 1 tsp oil
• 1/2 medium onion, sliced
• 8 cups water
• 1 lb package dry, rice vermicelli
• Fish sauce, to taste
• Ground red chile pepper, to taste

Details

Servings 4

Preparation

Step 1

Bring beef and chicken broth to a boil in a large pot. Add shrimp and fish sauce and return to a boil.
Add tomatoes to soup pot. Simmer over medium heat for 10 minutes.

In a medium bowl, mix egg, crabmeat, and ground pork. Using a large spoon, carefully add mixture to soup, and continue to simmer until mixture rises to the surface.

Heat oil in a small saucepan and fry onion until brown. Scrape onion and oil into soup and remove from heat.
In a deep saucepan, bring water to a boil. Add rice vermicelli, and stirring occasionally, cook for about 5 minutes. It should be clear white and soft. Rinse under running cold water, drain thoroughly, and set aside.

To serve: Divide cooked rice vermicelli among medium soup bowls. Pour soup over noodles and stir in fish sauce and ground red chili pepper. Add a serving of Garden Salad to each steaming bowl of soup.


Nutrition Facts

Amount Per Serving
Calories 1,904.3 Total Fat 126.9 g Saturated Fat 54.0 g Cholesterol 349.7 mg Sodium 3,951.0 mg Potassium 3,073.6 mg Total Carbohydrate 142.0 g Dietary Fiber 16.3 g