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.