Vietnamese noodles with crab meat/ banh canh cua

• Seafood

  • 12 oz Crab meat
  • 3 tbsp Shrimp paste

• Meat

  • 3 Birds eye chili

• Produce

  • 1 Small bunch Cilantro, fresh leaves
  • 1/2 Lemon, Juice of
  • 1 Small bunch Mint, fresh leaves
  • 5 Shallots
  • 3 Spring onion (finely chopped0

• Canned Goods

  • 8 cups Chicken stock

• Condiments

  • 2 tbsp Fish sauce

• Baking & Spices

  • 2 tbsp Corn starch
  • 1/2 tbsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Annatto seeds oil
  • 1 tbsp Cooking oil
  • 1/3 cup Or cooking oil

• Other

  • ½ tsp of annatto seeds
  • 1 lb Of banh canh (or substitute with udon noodles if you must
  • 1 lb Of large shrimp (cut into large chunks or leave them whole

Found on whattocooktoday.com

Description

Directions

• Preheat the oil in a small frying pan. Add in the annatto seeds and fry for about 2 to 3 minutes and keep stirring to avoid burning the seeds. Remove from the heat and strain the oil into a glass container and discard the seeds.
• Cook the banh canh or udon noodles according to the package instruction. Set aside
• Rinse the shrimp with water. Peel, devein and save the shells to make the stock. Bring 8 cups of chicken stock to a boil. Add in the shrimp shells and lower the heat to let it gently simmer for about 30 minutes. Add in the shrimp paste solution, lemon juice, chili, salt, sugar, fish sauce and annatto seeds oil and let it simmer for another 15 minutes. Turn off the heat and strain the stock and discard all the solids. Have a taste and add more salt if needed
• Meanwhile preheat about 1 Tbsp of oil. Saute the shallots for about 5 minutes. Add in the shrimp and saute for about 5 minutes or until they are pink and add in the crab meat, stir for another 1 minute. Remove from the heat and set aside
• Portion the noodles out into individual serving bowl. Portion the shrimp and crab meat mixture into each bowl. Bring the soup back to a boil and stir the corn starch solution in and it will thicken the soup slightly. Ladle the soup over the noodles. Top with spring onion, cilantro leaves, and fresh mint leaves. Serve immediately