06-24-2005, 12:11 AM
Serves 4 as a complete meal.
8 shallots, thinly sliced
2 T. peanut oil
3 C. flaked crabmeat
6 tomatoes, chopped
2 T. fish sauce
1 tsp. sugar
1 tsp. sea salt
1 lb. rice vermicelli, cooked
1/2 head lettuce, finely shredded (Romaine
is preferable to iceberg)
1 C. mung bean sprouts
2 limes, quartered
Heat a large heavy pan over medium-high heat. Sauté the
shallots in the hot oil until soft. Add the crabmeat, tomatoes,
fish sauce, sugar and salt. Pour in 5 cups of 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.
8 shallots, thinly sliced
2 T. peanut oil
3 C. flaked crabmeat
6 tomatoes, chopped
2 T. fish sauce
1 tsp. sugar
1 tsp. sea salt
1 lb. rice vermicelli, cooked
1/2 head lettuce, finely shredded (Romaine
is preferable to iceberg)
1 C. mung bean sprouts
2 limes, quartered
Heat a large heavy pan over medium-high heat. Sauté the
shallots in the hot oil until soft. Add the crabmeat, tomatoes,
fish sauce, sugar and salt. Pour in 5 cups of 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.