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.


  • 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


  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.

Serves 4 as a complete meal.

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