The additive food together with sour soup vermicelli is fried tofu, snails meat, Vietnamese onion. Dried shrimp is added to make sweet soup water; eggs is added to make another sour soup, it call egg sour soup. See more about Vietnamese soup.
1. Ingredients:
– Field crabs: 300g.
– Water: ½ litter.
– Tomato: 120g.
2. Instructions:
To process field crabs first. Wash crabs, remove their plastrons and shells, scrape their liver-pancreas and keep these separate in a container, then pestle or grind their bodies. The flastrons and shell are not used because they will backen the soup.
In the next step, to knead pestled or pounded crab in water, extract the juice and through away the waste. Tomato is cut vertical into 8 pieces. To fry cooking oil with minced onion, put spice and fry tomato.
To solube tamarind, extract the juice. Cook the the crab juice on the stove, put tomato in with a low flame until crab meat floads. If big boiling, crab meat will not be flaited. Then, you could add shrimp sauce, fish sauce, tamarind juice, salt,… (depending on your taste) to taste and slightly sour.
Fry cooking oil with onion in a pan, put the crab’s liver-pacreas with a little of salt. Put these crab’s liver-pacreas into crab soup and continue to cook with low flame. When eat, put some vermicelli into a bowl, add some crab meat and broth with tomato, tofu, onion. The sour soup vermicelli is accompanied with banana flower, convolvulus, bean sprouts, scented herbs, chili, lemon, shrimp sause.
