Ingredients (serving 4 people)
– 1 package dried shrimp
– ½ lb ground pork
– ½ lb peeled shrimp
– 3 cans of chicken broth
– 1 can of 14 spices cooked crab vermicelli
– 4 large tomatoes, washed and cut in 4 pieces of each tomato
– 6 eggs
– 3 tubers leeks cut thinly
– 1 teaspoon tamarind powder
– 1 package of vermicelli (the type used to eating bun bo hue)
– 1 bunch of ong choy
– 1 bunch fresh marjoram
– Oil, fish sauce, pepper, shrimp paste, lemon juice, chili
(Can buy fried tofu, pork blood boiling, if you want).
Step 1(I suggest for making one of Vietnamese Noodle recipes like this dish, you must follow carefully this step)
– Make paddy crab: Add fresh shrimp peeled in a blender with 6 eggs + 1 can of spices cooked crab vermicelli + ½ cup water + 1 tablespoon fish sauce ¼ teaspoon pepper, then grind very fine – add pork or chicken into the final, stir them together.
– Turn to low heat and gently scoop each spoon shrimp, ground meat into the pot.
– Wait for the shrimp and meat floats on the pot like paddy crab, add a little boiling water lightly on the surface, and be careful not to break paddy crab.
– Add 1 tablespoon cooking oil, wait to hot oil, sliced leeks and fried for fragrance – add a half remaining tomatoes to fry with little sauce to be beautiful red.
– Put all the fried tomatoes to the pot to complete, turn off the stove. Remember don’t close the lid because brick cap will sink paddy crab in the end of the pot.
Step 3- Slice Ong Choy around nearly 2 inches – Put large pot of water with a pinch of salt, wait for the water is boiling, add Ong Choy slowly – take out as soon as and embed it directly into the cold water next to the kitchen -take out when drain and chopped Ong Choy into a bowl.