Meatball and crab Sotanghon soup- Inspired by Bun Rieu (vietnamese soup)
A friend of mine posted a picture of her homemade Bun Rieu, which is a Vietnamese soup made with pork meatballs, crab and tomato noodle soup. The broth is flavoured with shrimp paste, fish sauce and tomatoes; all flavours that are also found in filipino cuisine. I sent her a message asking for the recipe and the very next day a bowl of homemade Bun Rieu was delivered to my doorstep. This dish reminded me of a filipino soup called Chicken Sotanghon, which then inspired my next recipe video.
I thought about combining the classic Sotanghon flavours but instead of chicken using pork/shrimp meatballs and crab similar to what you would find a a Bun Rieu.
1. In a mixing bowl add the ground pork, minced shrimp, 2 tbsp crab, 1 egg, 2 tbsp panko bread crumbs, season with salt and pepper. Mix all together, form into balls. Set aside.
2. In a dutch oven or soup pot, add 2 tbsp of oil on medium heat. Add the meat balls and try to brown on all sides. They don't have to cook all the way through they will finish cooking in the soup. Once brown set aside.
3. With remaining oil add garlic and fry until fragrant, then add onions continue to fry another 2 mins. Then add the crab, fry 1 min.
4. Then add the annatto powder and stir until colour is even throughout.
5. Add your stock (2L Chicken broth or 2 bouillon cubes with 4.5 cups of water. Bring to a simmer) Add the Chinese celery and season with fish sauce
6. Add the meatballs cover and simmer 5 mins until meatballs are cooked.
7. Uncover and add the shrimp, lower heat.
8. If you are going to serve this immediately add the Sotanghon noodles and cook to package instructions in the broth. Make sure to serve right away as the noodles absorb the broth really fast.
9. If you are serving this later in the day, I would wait until you are ready to eat before cooking noodles.
For pictures and instagramming, I boiled my noodles separate and poured over the broth kinda like ramen.
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