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Crab Noodle soup

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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. Serves 4 as a complete meal.

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

Heat a large heavy pan over medium-high heat.
Sauté the shallots in the hot oil until soft.
Add the crabmeat, tomatoes, fish sauce, sugar and salt.
Pour in 5 cups of water.
Bring to a boil, and then simmer for about 30 minutes.

To serve, divide the vermicelli among 4 large individual bowls. Ladle the soup over the noodles, and top each serving with a handful of lettuce and bean sprouts and squeezes of lime juice.

Asparagus Crab soup

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Asparagus Crab Soup (Sup Mang Tay Cua)

Source: The Classic Cuisine of Vietnam - Bach Ngo and Gloria Zimmerman, Barron’s, 1979

The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine.
The Vietnamese word for asparagus is “Western bamboo,” due to its resemblance to bamboo shoots.
asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well.

2 1/2 quarts water
2 pounds pork bones
2 teaspoons salt
1 tablespoon fish sauce (nuoc mam)
1 teaspoon vegetable oil
1 clove garlic, chopped
2 shallots or 2 scallions (white part), chopped
1/2 pound crab meat, fresh, frozen, or canned
1/4 teaspoon freshly ground black pepper
2 teaspoons cornstarch dissolved in 2 tablespoons water
1 egg
1 (15 ounce) can white asparagus, undrained
1/4 cup chopped fresh coriander (Chinese parsley)
1/4 cup chopped scallion greens

Bring water to a boil and put the pork bones in.
Remove the scum, then cover and continue to boil the bones for 1 hour.
Remove the bones from the stock and discard.
Add the salt and the fish sauce to the stock.

Heat the oil and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
Add the cornstarch and water mixture and stir for a few minutes.

Break the egg open and drop it into the actively boiling soup while stirring.
Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
Continue to cook until the asparagus is heated through.
Sprinkle the coriander and scallion green over the soup before serving.

Makes 6 to 8 servings.

Vietnamese Chicken Salad

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Vietnamese Chicken Salad (Goi-Ga)

2 pounds boneless skinless chicken breasts
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon sugar
2 serrano chiles, finely chopped
3 cloves garlic, finely chopped
1 red onion, thinly sliced
1 cup bean sprouts
2 cups Napa cabbage, shredded
2/3 cup cilantro (or basil or mint), shredded
Black pepper, freshly-ground

Poach chicken in lightly salted, simmering water until juices run clear (about 30 minutes).
Remove from the liquid and cool. Shred meat.

In small bowl, stir together lime juice, fish sauce, rice vinegar, sugar, chile peppers and garlic.
Stir in onions.
Cover and let steep at room temperature for 30 minutes.

Blanch bean sprouts in boiling water.
Drain and refresh with cold water.

In a large bowl, combine chicken, bean sprouts, cabbage and cilantro.
Add sauce and toss to mix well.

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