3 Ways to Cook Delicious and Easy Field Crab Noodle Soup at Home
Field crab noodle soup is an appealing change for family meals or a delicious breakfast. Today, let’s join Dien May XANH to make 3 standard field crab noodle soup recipes at home!
1. Field Crab Noodle Soup
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Preparation
15 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Medium
Ingredients for Field Crab Noodle Soup
Serves 4
Ground Field Crab 1 kg
Fresh Noodles 400 gr
Ground Pork 100 gr
Pig’s Blood 200 gr
Dried Shrimp 50 gr
Dried Squid 30 gr
Egg Yolks 2
Pork Fat 100 gr
Tofu 150 gr
Tomatoes 500 gr
Herbs 300 gr
Shallots 100 gr
Green Onions 20 gr
Cooking Oil 150 ml
Annatto Oil 1 tbsp
Shrimp Paste 20 gr
Fish Sauce 20 ml
Seasoning A pinch
(pepper/ seasoning powder/ salt/ sugar/ MSG)
Product Information
- You can use a 350W blender to grind the crab. With a capacity of up to 0.6 liters, the 4-blade stainless steel blade makes it easy to grind many types of food.
- Equipped with an automatic shut-off function when overloaded, it only works when properly assembled for safe use and extended machine life.
- If you often use a blender to meet your food needs, get a blender right away!
Tools
How to choose fresh and delicious field crabs
- Choose field crabs that have a dull purple-gray color, with the shell being lighter in color. To choose crabs with a lot of meat, choose male crabs with a small and pointed abdomen, and to choose crabs with a lot of roe, choose female crabs with a larger abdomen, often called a “cotton” abdomen.
- Choose crabs that are still moving quickly, with intact and flexible claws and legs. Press your finger on the abdomen shell and see air bubbles appear, indicating the crab is still fresh.
- To make delicious field crab noodle soup, the crabs must be pounded by hand so that the crab meat is soft, smooth, and retains its characteristic flavor. If you don’t have time, you can grind the crab with a blender, but the crab meat is often spongy and gritty.
- Do not choose field crabs with red eyes, hairy underbelly, or star-shaped dots on their back.
How to Make Field Crab Noodle Soup
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Prepare the Field Crabs
Soak the crabs in water for about 1 hour to remove all dirt and sand, then rinse with clean water. Remove the crab abdomen and shell and set aside.
Use a small spoon to scrape the crab roe into a bowl and season with a little ground pepper and seasoning powder. Grind or pound the crab abdomen.
Put the ground crab into a large bowl, season with a little salt, then add water and gently squeeze with your hands to dissolve the crab meat into the water. Then, use your hands or a sieve to remove the crab shells and collect the liquid. Strain about 3.5 liters of crab broth.
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Prepare other ingredients
Wash the pork fat, cut it into small square pieces, and then deep-fry until golden brown (use the rendered pork fat as oil to fry other ingredients). Cut the tofu into small pieces and fry until golden brown.
Wash the green onions, chop half finely, and cut the other half into 3cm sections. Peel and slice the shallots.
Wash the tomatoes and cut them into wedges. Briefly blanch the pig’s blood in water to clean it and cut into bite-sized pieces.
Soak dried shrimp and dried squid in water for about 30 minutes. Then chop the squid and fry until golden brown along with the dried shrimp.
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Fry the Shallots
Heat 150ml of cooking oil (or use the rendered pork fat if you have a lot) in a deep pan, then add the sliced shallots and fry until golden brown.
After the shallots are golden brown, add the fried pork fat and fry briefly, then remove and drain.
Tips for frying crispy and delicious shallots without oil splattering
- Add 3-4 drops of lemon juice along with a little salt to the oil before it boils. Wait for the oil to boil, then add the shallots. This way, the shallots will be crispy and delicious without oil splattering.
- Use the appropriate ratio of cooking oil: for every 500gr of shallots, use about 600ml of oil. This ensures the shallots are submerged in the oil and cook evenly without burning.
- Gradually add the shallots instead of pouring them all at once, while constantly but gently stirring with chopsticks to prevent the shallots from breaking apart.
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Sauté the Crab Roe
Put the separated crab roe into a pan with 1 tablespoon of rendered pork fat and sauté until cooked.
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Make and Steam the Crab Cake
In a bowl, combine 100gr of ground pork, 2 egg yolks, 1 teaspoon of MSG, a little chopped green onion, and a little filtered crab broth. Mix well.
Then pour the mixture into a mold along with about 100ml of filtered crab broth and steam for about 30-40 minutes until the crab cake is cooked.
Spread a little sautéed crab roe on the surface of the crab cake to create a beautiful yellow color and enhance the flavor.
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Sauté the Tomatoes
Heat a pan with a little rendered pork fat, add the wedged tomatoes and 1 tablespoon of annatto oil, and sauté for about 5 minutes.
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Cook the Broth
Add the pre-fried squid and shrimp to the pot, along with the crab shells wrapped tightly in cloth. Add 1.5 liters of water to the pot and cook for about 30-40 minutes to extract the flavor from the shrimp, squid, and crab shells.
Remove the shells. There should be about 1 liter of broth left in the pot. Continue by adding 3 liters of filtered crab broth to the pot and cook over low heat so that the crab broth slowly forms a layer of meat and floats to the surface.
Then add the tomatoes, tofu, pig’s blood, chopped green onions, and remaining crab roe to the pot. Season with 60gr of sugar, a little MSG, 20ml of fish sauce, a little seasoning powder, pepper, and 20gr of shrimp paste. Stir well.
Tip: Shrimp paste creates the characteristic flavor of crab noodle soup. You can omit it if you don’t like it.
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Finished Product
Add noodles to a bowl, cut the steamed crab cake into bite-sized pieces, pour in the crab broth with tomatoes, pig’s blood, tofu, and green onions, and enjoy!
The sweet and savory broth, combined with the soft and fatty steamed crab cake, will bring you an incredibly delicious flavor. Serving it with fresh herbs is even better. What are you waiting for? Go to the kitchen and treat your family to this attractive dish!
Today, join Dien May XANH in the kitchen to cook field crab noodle soup for the whole family to enjoy. With the detailed steps shared, you will surely succeed.
See details:
2. Crab Noodle Soup without Crab
3. Crab Noodle Soup with Canned Crab
How to Choose Fresh and Delicious Pig’s Trotters
- Choose the pig’s hind legs because they usually have more meat and higher nutritional value.
- Delicious pig’s trotters usually have good elasticity and intact hooves.
- Pig’s trotters with unusual colors such as green or purple, with unusual fluid leaking out, indicate that this is diseased pork injected with antibiotics or pork that has been dead for a long time. Absolutely do not buy and use them because they will affect consumers’ health.
- You should buy pig’s trotters at reputable supermarkets or food stores to ensure their quality.
How to Prepare Pig’s Trotters without Smell
- Scrape the hair off the purchased pig’s trotters with a knife, then rub with salt to remove the smell, and rinse with clean water.
- Then blanch the pig’s trotters in boiling water with smashed shallots and ginger for about 1 minute to remove foam and odor.
- You can also soak the pig’s trotters in diluted salt water with lemon or vinegar and smashed ginger to effectively remove the smell.
Herbs to serve with Crab Noodle Soup
You can use various herbs with crab noodle soup as you like, according to your family’s taste. Basically, there are: shredded water spinach, perilla, Vietnamese balm, lettuce, bean sprouts, green onions, and culantro. In some places, people also use basil and shredded banana blossoms for this dish.
With these simple steps, you can enjoy delicious, nutritious, and incredibly appealing homemade Crab Noodle Soup. Good luck!
