“Riêu cua” means paddy crab where clean crabs are pounded on to a fine paste in Danang. Then the strained paste is used as a topping together with “chả”, while its liquid becomes a base for the broth along with tomatoes and other ingredients.
Overview of Danang crab noodle soup
In Danang cuisine, “Riêu cua” means paddy crab where clean crabs are pounded on to a fine paste. Then the strained paste is used as a topping together with “chả”, while its liquid becomes a base for the broth along with tomatoes and other ingredients. The dish is also served with vegetables. It has the sweet flavour from crabs and chả, and a fairly sour flavour of tomatoes. This is an absolutely great morning dish.
Instructions for this dish
1. In a large bowl, crack the 3 eggs and beat well. Then add 1 can of minced crab in spices and the minced pork and mix well. Season with 1tsp salt.
2. In a soup pot, fry minced garlic and onion with some cooking oil till fragrant. Add the the tomato wedges and 1tbsp fish sauce. Stir well, cover the lid and cook for 3 mins
3. Then add 1½ liter boiling water and the onion.
4. Add 1tsp salt, 1tbsp tamarind, 1tbsp fine shrimp paste (optional). Scoop the crab meat mixture into the soup pot. The meat is cooked when they float to the surface.
5. To cook the noodles, bring a large saucepan of water to a boil. Add 1tsp vinegar and the noodles. Cook for 3-5 minutes following package instructions. Drain the noodles in a strainer and rinse again with cold water. Then rinse one more time with hot water.
6. To assemble the dish, place a handful of noodles in a bowl, ladle the soup and meat over the noodles. Top with some chopped spring onion and coloring oil if preferred.