Express Vietnamese Minced Prawns or Crab & Noodle Soup

(Bún Riêu Tôm hoặc Cua Tốc Hành)

Preparation Time:  15 - 30 minutes

Equipment:

1. Pot:  Size of about 20 liter (equivalent to 21 US liquid quarts or 676 ounces)

2. Large bowl for mixing at least 2 liters or US liquid quarts of materials

3. Large plate with diameter of at least 30 centimeters or 12 inches

4. Kitchen knife for chopping, etc.

5. Ladle or a large spoon for mixing, stirring, and serving

6. Tablespoon

7. Can opener

8. Large soup bowls:  2

9. Utensils for 2

Ingredients for 2 people:

1. Fine rice vermicelli (Bún Giang-Tây sợi nhỏ):  300 g or 10.6 oz pack

2. Chicken broth (Soup gà):  400 ml or 28 fl. oz - For example: 2 cans of Swanson 14 fl. oz.

3. Minced prawns or crabs in spices (Riêu tôm hoặc cua): 160 g or 6 oz can

4. Eggs, chicken (Trứng gà):  2 large ones

5. Tomatoes, fresh (Cà chua): 3 medium-sized ones

6. Onion (Hành tây):  1 bulb

7. Garlic (Tỏi):  4 cloves

8. Small spring onions (Hành lá):  6 bulbs

9. Coriander (Ngò hay rau mùi):  small bundle

10. Romaine lettuce (Rau diếp):  1 head

11. Cooking oil (Dầu nấu ăn):  1 tablespoon

12. Fish sauce (Nước mắm):  1 tablespoon

13. Lime and red peppers (Chanh và ớt):  for extra seasoning if necessary

14. Finely ground shrimp sauce (Mắm tôm):  for extra seasoning and authentic flavor if the sauce's pungent seafood aroma could be tolerated!

Procedures:

1. Put the rice vermicelli in boiling water and cook for 2 or 3 minutes, stirring occasionally.

2. Flush the rice vermicelli with cold water or tap water for 1 minute, drain thoroughly, then put them into the large soup bowls.

3. Put the fresh romaine lettuce, coriander, limes, and red peppers into a large plate to be served as a seasoning and complementary dish.

4. Pour the contents of the minced prawns or crabs can and eggs into a large bowl and mix thoroughly.

5. Dice each tomato into 8 cubes.

6. Chop the garlic to rice grain size.

7. Cut the small spring onions into 5 mm or 1/4 inch sections.

8. Pour the tablespoon of cooking oil into the pot and turn on the heat.

9. Put the garlic and spring onions into the pot and sauté them till golden.

10. Add the tomato cubes to the pot and fry them slightly.

11. Pour the chicken broth into the pot.

12. Use the emptied chicken broth cans to measure and add 2 cans of tap water (28 fl. oz total) to the pot.

13. Bring the pot's mixture to boiling point.

14. Add the minced prawns or crabs and eggs mixture to the pot.

15. Bring the pot's mixture to boiling point again.

16. When the minced prawns or crabs float to the top, add the tablespoon of fish sauce and stir thoroughly, then simmer.

17. Pour the pot's mixture into the vermicelli serving bowls and serve with seasoning and complementary dish of fresh romaine lettuce, coriander, limes, and red peppers.

by:

Our Mom, Christine Nguyen