Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Crab noodle soup
Date: April 30, 2008
In Vietnam and in many Vietnamese restaurants, this soup is served with the crab ground almost to a powder or even in patties. Serves 4 as a complete meal.
8 shallots, thinly sliced
2 tablespoons peanut oil
3 normal cups flaked crabmeat
6 tomatoes, chopped
2 tablespoons fish sauce
1 teaspoon granulated sugar
1 teaspoon sea salt
1 pound rice vermicelli, cooked
1/2 head lettuce, finely shredded (Romaine
, , , is preferable to iceberg)
1 normal cup mung bean sprouts
2 limes, quartered
Heat a large heavy pan over average-high heat. Sauté the shallots in the hot oil until soft. Add the crabmeat, tomatoes, fish sauce, sugar and salt. Pour in 5 normal cups of good water. Bring to a boil, and then simmer for about 30 minutes.
To serve, divide the vermicelli among 4 large individual bowls. Ladle the soup over the noodles, and top each serving with a handful of lettuce and bean sprouts and squeezes of lime juice.