Bun soup is a very popular refreshing dish in Hanoi, especially during hot weather. Apply a recipe to cook flavorful dishes to help change the taste of family meals on weekends.
To make vermicelli soup, housewives will need to prepare ingredients including 600gr of field crab; 4 - 5 tomatoes; 2 dried onions; 1kg of large bun fi; 1 batch of water spinach (or water spinach if in season) and some other basic spices. In addition, prepare portionpones, fried onions, garlic vinegar, and chili to make the dish more flavorful.
The crab was purchased from the fields and washed many times, separated the crab apricot, used a toothpick to remove the golden brick and kept it separately in a small bowl. Add the crab stems to the plant with a little salt and beans, and puree until smooth.
Blend the crushed crab with about 1.5 liters of clean water. Use your hand to gently squeeze the crab meat into the water, carefully filter the mixture through a small net to completely remove the crab carcass, only keeping the cloudy white crab juice.
Pick up water spinach and wash it and drain it. Wash tomatoes, slice into areca sauce. Peel and slice the onions thinly.
Place the crab juice pot over the stove, season with a little salt and then cook over medium heat, stir gently in one direction. When I saw the crab meat starting to form into patches and float on the surface, I stopped stirring.
Lower the heat to the smallest level to make the crab joint firmer and the broth not clumpy. Gently use the salt to figure out the entire crab bran out of the bowl.
Squeeze a pan onto the stove, add some cooking oil (or fat) and saute the dried onions. When golden onions, add the tomatoes and stir-fry until soft. Next, add the crab bricks to the stewed pieces to melt, create color and give off a characteristic aroma.
Add the tomato and crab brick mixture to the crab stew pot. Season to taste to ensure sweetness. Continue to add the crab soup to the pot, simmer until the rolls are small and turn off the heat.
Water spinach and bun chan are boiled in water until hot. Arrange water spinach in the first bowl, then the vermicelli, then stir-fry the crab, pour the hot broth over.
Sprinkle a little crispy fat and fried onions, season with a little garlic vinegar to create a sour taste, a little spicy and spicy chili to stimulate the taste buds to help blend together to create a round bowl of delicious vermicelli soup.
The noodle soup can be eaten with pig's ear and pork skin to bring attraction.
