Materials:
200 g fresh vermicelli
100 g shrimp
100 g of squid
100 g bok choy or mustard greens
1 tomato
1/2 onion
2 shallots
1 ginger branch
Scallions, cilantro
fish sauce, salt, pepper, sugar
1 liter of water
How to do it:
Peel shrimp, remove gills, wash thoroughly. Clean squid, slice into bite-sized pieces. Wash tomatoes, cut into wedges; thinly chop onions. Pick mustard greens, wash thoroughly. Crush ginger, peel shallots.
Boil about 1 liter of water with ginger and shallots. When the water boils, add shrimp and squid and blanch quickly and then take it out. This method helps seafood to cook just right, retain sweetness and limit the broth from being cloudy. You can take advantage of the blanching water to cook broth after removing the foam.
Put tomatoes and onions in a pot, cook for about 5-7 minutes until tomatoes are soft. Season with a little salt, fish sauce and sugar to taste. Do not season too thick to maintain the lightness of the broth.
Continue to put the shrimp and squid back in the pot, cook for another 1-2 minutes and then turn off the heat. You can blanch the mustard greens separately in boiling water to maintain greenness and crispness.
Blanch fresh vermicelli in hot water, put in a bowl, arrange shrimp, squid and mustard greens on top. Pour hot broth, add scallions, cilantro and a little pepper.
Seafood vermicelli should be eaten while still hot. If you want a lighter breakfast, you can increase the amount of vegetables, reduce vermicelli and limit grease during processing. Seafood needs to be cleaned and cooked thoroughly before eating.
