Friday, April 21, 2006

Canh Bún

Tofu and Blood Noodle Soup

1 block firm tofu
1/2 lb cooked pork blood, cut into 1-inch cubes
3 blue crabs
10 oz frozen Oceanic crab (or 1 can of crab paste)
2 cups boiled water spinach
3 green onions
2.5 quarts water
Vegetable oil to fry
10 oz large rice vermicelli
salt, pepper, fish sauce, shrimp paste to taste

blue crab: detach shell and remove apron and gill
In a medium stock pot, add water and blue crabs in, bring to a boil. Add Frozen Oceanic crab meat in, turn heat down to medium. Cook for 10 minutes. Add fish sauce, 1 T shrimp paste, salt and pepper to taste. Continue simmering.

Heat oil in a medium pan over medium-low heat.
Cut tofu into small thin triangles. Fry both sides until lightly brown.

Add fried tofu into the pot.

Put rice vermicelli in boiling water and cook for 5 minutes. Turn off heat and let it sit for 3 more minutes. Rinse over water. Drain.

Add rice vermicelli in the pot.
Add cooked pork blood in.

Cut green onions into 2-inches length, fry until golden brown, add to the broth.

Serve hot with cooked water spinach, red hot chili sauce and some fresh squeezed lime juice.


MT said...

Ba'n cho em mo^.t to^ it' huye^'t nhie^`u rie^u, extra nu*o*'c le`o ke`m theo 1 ly tra` dda' nghen ....yum yum chi. o*i

kiki said...

No^`i tui co' chu't xi'u rie^u ha` co^ o+i^ ddo`i nhie^`u la^'y dda^u ra tui ba'n dda^y.
Tra` dda' thi` ... vo^ tu+ :)