Crab soup with spinach
The rustic soup from the poor countryside has been handed down from ancient times to the present, still retaining the beauty and taste in Vietnamese cuisine.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Freshwater crab 300 gram
Ceylon Spinach 200 gram
Rau đay 100 gram
Shallot 2 tuber
- Crabs you soak in water before stocking done about 20 minutes - You remove the apricot, removed crab bricks to separate cups
- Crab meat into the mortar, crushed then filtered the water, remove the residue - Spinach and jute washed, cut into pieces - Shredded shallots
- Put in a pot of 1.2 liters of water cooked with crab water (just simmer while stirring) - When the water is about to boil, lower the heat to the boil until the crabs are cooked into pieces, remove the crabs
- Put another pot on the stove, add 2 tablespoons of oil and onion on the plate. When fragrant purple onion, add 1.2 liters of water to cook. - Boiling water for spinach and jute vegetables to cook