Photograph of the finished Hai Phong red noodle crab soup

Vietnam · Bánh đa cua Hải Phòng

Hai Phong red noodle crab soup

1 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red rice noodles Red rice noodles 480 g
  • Photograph of Freshwater crabs Freshwater crabs 800 g
  • Photograph of Tomato Tomato 8
  • Photograph of Water spinach Water spinach 200 g
  • Photograph of Wild betel leaves Wild betel leaves 12 leaves
  • Photograph of Pork Pork 160 g
  • Photograph of Wood ear mushrooms Wood ear mushrooms 20 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Fish sauce Fish sauce 40 ml
  • Photograph of Fermented shrimp paste (mam tom) Fermented shrimp paste (mam tom) 12 g
  • Photograph of Oil Oil 60 ml
  • Photograph of Dried shallots Dried shallots 2
  • Photograph of Chilli Chilli 2

Method

  1. 1 Grind the freshwater crabs with a little salt, then strain the liquid and discard the solids.
  2. 2 Simmer the crab broth over medium heat for 10 minutes, stirring gently in one direction until the crab roe clumps together.
  3. 3 Sauté the dried shallots, then simmer the crab roe with tomatoes for 5 minutes until the broth turns bright red.
  4. 4 Mince the pork, wrap it in betel leaves, and fry for 8 minutes until golden brown to make betel leaf patties.
  5. 5 Blanch the red rice noodles for 1 minute and the shredded water spinach until just cooked.
  6. 6 Arrange the rice crackers, vegetables, and betel leaf patties in a bowl, then pour in the hot crab broth.

With an appliance

  • Air fryer 1 hr 56 min

    Replace step 4: spray oil onto the betel leaf patties, arrange them in a single layer, and cook at 190 degrees for 7 minutes, flipping at the 4th minute; the cooking time is almost the same as pan-frying, but the patties are drier, less oil splatters, and you don't need to stand and watch.

Start cooking