
Ingredients:
For the "rieu":
1. 1/2 lbs of medium size shrimps with heads (peeled, deveined , keep the gut of the head)
2. 1 cup of dried shrimp (soaked in hot water)
3. 1 jar of crab meat and 1/2 a jar of the shrimp paste in oil (Pantai brand)
4. 4-5 eggs
5. 1 tsp mam tom, 3 tsp sugar, 1 tsp of fish sauce, pepper
For the broth:
1. Chicken broth (enough to make 8 bowls)
2. 5 tomato ( cut into wedges)
3. Fried tofu
4. Shallots (thinly sliced)
5. 1/2 jar of the shrimp paste in oil (Pantai brand)
6. 2 tbsp of shrimp paste (mam tom)
7. Annatto seed infused oil (a few tbsp)
8. Salt, rock sugar, fish sauce
For the bowl:
1. Thin vermicelli noodle (1 bag, boiled and rinsed)
2. Bean sprouts, mixed vietnamese herbs
3. Tamarind juice or lime juice
4. Red chili pepper and shrimp paste
5. chopped green onion for garnish
Process the dried and fresh shrimp well in the food processor until they become a fine, smooth paste. Then add the rest of the ingredients into the shrimp mixture, mix well and set aside.
In a large stock pot, add some oil and shallot, stir until it turns slightly brown. Add in tomato, annatto oil, and 1/2 shirmp paste jar, mix well. After a few minute, add in the chicken broth and let the broth simmer until boil. Season the broth with salt, rock sugar, shrimp paste (mam tom) and fish sauce. Add the "rieu" mixture into the broth, be careful not to mix or stir it. The rieu sit in the broth and it will float up once it's done, then add in fried tofu.
Assemble the noodle in the bowl and pour over the hot soup with pieces of tofu, "rieu" and tomato. Garnish with fried shallot, green onion, red chili pepper, "mam tom" and tamarind juice. Served hot with bean sprout and herbs.
I hope you will enjoy this dish as much as I do! Bon appetite!
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