Vietnamese Crab noodle soup with Rice vermicelli
⁃Two large boxes of crab noodle soup seasoning from Thailand
⁃1 pound of ground pork with some pork fat
⁃1 pound of ground chicken gizzards
⁃One cup of dried shrimps (rinse thoroughly and let dry)
⁃Four large tomatoes
To make the soup base:
Bring a large bowl of water to boil together with one wheat onions, one stock of ginger, one stock of celery, five little rock sugars, 1 tablespoon of salt, place under medium heat
Add the pork and chicken to a large bowl, add one box of seasoning and one large chopped onion. Mixing 2 tablespoons of sugar, 2 teaspoons of chicken stock powder, 1 teaspoon of ground black pepper, 1 tablespoon of fish sauce and mix thoroughly
To make the crabcake:
Add one box of crab noodle soup seasoning to 6 eggs, mix the mixture thoroughly and cooked in microwave.
Form little balls of ground pork and add them into the boiling soup base. Add cut up pieces of tomatoes last.
To plates, prepare cooked rice vermicelli in the bowl, at the crabcakes and pour over the hot crab soup.