Bun rieu (crab soup)

 

Spinach soup
  • 200 GRAM CRAB MEAT
  • 100 GRAM RICE NOODLES
  • 2 TBSP FISH SAUCE
  • 1 TBSP SHRIMP PASTE
  • 2 TBSP TAMARIND PULP
  • 100 GRAM BEAN CURD, in cubes and fried
  • 2 CLOVES GARLIC, chopped
  • 2 TOMATOES, in cubes
  • 100 GRAM BEAN SPROUTS
  • HANDFUL GREEN CORIANDER, cut
    •
 
  • 250 GRAM SPINACH
  • 2 POTATOES, peeled and diced
  • 2 ONIONS, chopped
  • 2 CLOVES GARLIC, chopped
  • 1/2 TSP SAGE
  • 1/4 CUP CREAM
  • 5 CUPS VEGETABLE STOCK
    •

Bring one liter water to the boil. Dissolve the fish sauce, shrimp paste and tamarind in it. Add the noodles, the garlic and the crab and boil a few minutes until the noodles are done. Stir in the bean curd and the tomatoes. Garnish with bean sprouts and coriander.

Stir-fry the onions and the garlic three minutes. Add the potato and the sage and stir fry two minutes more. Add the stock and salt and pepper to taste and cook 15 minutes. Add the spinach and cook three minutes more. Puree the soup and stir in the cream. Decorate with a spoonful of cream.

See also a recipe for spinach soup with daisies and one for spicy spinach soup.


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