Miến cua is a vermicelli soup with crab meat, very well known in Vietnam, especially in the north (Hanoi). The bowl is soft vermicelli (miến) in a clear pork-bone broth, topped with stir-fried crab meat, slices of chả lụa pork roll, fried onion and spring onion. It’s easy to cook and a good one for a weekend meal with family or friends, particularly in winter. Plan ahead: the crab meat marinates for about 1 hour. Ingredients 100 g pork bones or chicken bones 200 g crab meat 100 g Vietnamese steamed pork roll (chả lụa), sold at Vietnamese markets Vermicelli (miến) Onion and spring onions Fish sauce and seasoning Salt, sugar, pepper Cooking oil How to make miến cua 1. Marinate the crab and start the broth Wash the crab meat and marinate it with salt, pepper and sugar for about 1 hour. Wash the bones, put them in a pot and add water to cover. Simmer over medium heat to make the broth, skimming off the foam as it rises so the broth stays clear. Take your time over this, because the broth carries the whole bowl. 2. Prepare the toppings Slice the onion thinly and fry it until golden. Slice the spring onions thinly. Cut the chả lụa into pieces and toss them with salt, sugar, pepper and some of the sliced spring onion. Put the crab meat in a pan with 1 teaspoon of oil and stir-fry it. Add some sauce and seasoning. When it’s cooked, move it to a plate. 3. Finish the broth Lift the bones out of the broth and bring it back to the boil. Add the chả lụa, and after about 3 minutes add the fried onion. 4. Cook the vermicelli and assemble Bring a second pot of clean water to the boil and soak the vermicelli in it until soft. Put the vermicelli in a bowl and top them with crab meat, pepper and sliced spring onion. Ladle in the broth with the chả lụa. Share:
