Snail and Crab Vermicelli Soup

Nutrition values are AI-estimated based on ingredients.

• 400g rice vermicelli noodles
• 500g freshwater snails
• 200g crab paste
• 300g fried tofu
• 3 ripe tomatoes
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup perilla leaves
• 2 cups bean sprouts
• 6 cups rich broth
• 2 tbsp vinegar

1. 1Prepare the rich, savory, and slightly sour broth by simmering bones, tomatoes, and vinegar.
2. 2Clean and prepare the freshwater snails, then stir-fry or braise them.
3. 3Prepare the crab paste (riêu cua) mixture.
4. 4Deep-fry tofu until golden brown and spongy.
5. 5Blanch white rice vermicelli noodles, bean sprouts, and various fresh green herbs.
6. 6Arrange blanched noodles, bean sprouts, and herbs in a serving bowl.
7. 7Add generous portions of cooked snails, fried tofu, and clumps of crab paste on top of the noodles.
8. 8Garnish with sliced fresh tomatoes, chopped green onions, cilantro, and perilla leaves.
9. 9Ladle the hot, reddish-orange broth over all ingredients and serve immediately with pickled vegetables on the side.

These instructions are our analysis of the original video. Watch on YouTube →