A delicious noodle soup made with shrimp, crab meat, and ground pork, seasoned with tamarind, fish sauce, and sautéed tomatoes. This dish is perfect for serving 6-8 people and comes with a rich, flavorful broth.
1: Bring 5 cups of water to boil. Once boiling, add dried shrimp. Bring this back to a boil and then reduce heat to low and simmer for 20-30 mins.
2: After 20-30 mins, remove the shrimp but reserve the liquid.
3: Pound the shrimp or use a food processor.
4: Once your shrimp has been pounded, add the rest of your ingredients listed under 'SHRIMP & CRAB MIXTURE'. Mix and set aside.
5: Heat up 1/4 cup of oil. Once hot, add garlic and sauté till fragrant.
6: Then add diced onions and sauté for 2-3 minutes or until slightly translucent.
7: Then add tomatoes and sauté for 2-3 minutes. Tomatoes should still hold shape.
8: After you’re done sautéing, turn off the heat and set aside.
9: Combine 3 liters of water with your reserved shrimp liquid juice. Bring this to a boil.
10: Once boiling, add in 3 lbs of blanched spare ribs/riblets, boil, then reduce heat to low and simmer for 30 mins.
11: After 30 mins, remove ribs (or leave them in).
12: Once broth is ready, add your SAUTED TOMATOES, salt, sugar, tamarind powder, and shrimp paste. Combine well until dissolved.
13: Then add fried tofu and SHRIMP & CRAB MIXTURE—add 1 large spoonful at a time. Your broth is ready when the mixture floats to the top.
14: Assemble your bowl with vermicelli noodles, scallion, cilantro, and preferred veggies. Add shrimp to your bowl if desired.
