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Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

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(Northern dish)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

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Ingredients: (makes 4 bowls)

200 g dried vermicelli (should be white,clear, thin, and uniform)
500 g crab (or 150g canned crab)
10 g Chinese black mushrooms
1.5 liters pork broth (see dish B1-II)
1 root ginger and 1 shallot, finely chopped
20 g coriander, green onion
30 ml cooking oil
Fish sauce, salt, pepper, and msg to taste


1. Rinse vermicelli in water (but do not soak), cut into pieces 10 cm long, and drain.
2. Dress crab and clean shell, boil in 0.5 liter of water, and remove. Separate flesh and shred (or substitute with canned crab). Marinate for 5 minutes with fish sauce, pepper, ginger, and shallot. Filter the water used to boil the crab and set aside. Soak mushrooms in water so that they expand; remove stems and dice into strips. Stir-fry crab and mushrooms in cooking oil.
3. Rinse coriander and green onion and cut into pieces 3 cm long.


1. Bring broth to a boil, add crab water, crab flesh and mushrooms, and stir in fish sauce, salt and msg to taste. Add vermicelli, wait until water returns to a boil, and sprinkle with coriander and green onion.
2. Ladle vermicelli into four large bowls. Serve hot immediately after cooking, before the vermicelli expands.Each person can add fish sauce and pepper to taste individually.

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