Crab Noodle Soup (Vietnam)

In Vietnam and in many Vietnamese restaurants, this soup is served with the crab ground almost to a powder or even in patties.

Yield: 4 servings as a complete meal

Ingredients

• 8 shallots, thinly sliced
• 2 tablespoons peanut oil
• 3 cups flaked crabmeat
• 6 tomatoes, chopped
• 2 tablespoons fish sauce
• 1 teaspoon granulated sugar
• 1 teaspoon sea salt
• 1 pound rice vermicelli, cooked
• 1/2 head lettuce, finely shredded (Romaine is preferable to iceberg)
• 1 cup mung bean sprouts
• 2 limes, quartered

Instructions

1. Heat a large heavy pan over medium-high heat.
2. Sauté the shallots in the hot oil until soft.
3. Add the crabmeat, tomatoes, fish sauce, sugar and salt.
4. Pour in 5 cups of water. Bring to a boil, and then simmer for about 30 minutes.
5. To serve, divide the vermicelli among 4 large individual bowls.
6. Ladle the soup over the noodles, and top each serving with a handful of lettuce and bean sprouts and squeezes of lime juice.