For Soup:
50 g shallots, about four large cloves, thinly sliced
2 tbsp neutral cooking oil
2 lb tomatoes, quartered (any type)
1 tsp shrimp paste, Lee Kum Kee, fermented, diluted in a small bowl w a bit of water for even dispersion
3 tbsp fish sauce
1 tsp salt
2 tbsp rock sugar, granulated is ok too
4 tbsp ketchup
43 1⁄2 fl oz chicken broth, or make your own broth with water and 1 lb pork ribs
43 1⁄2 fl oz water
2 tsp monosodium glutamate seasoning
For Meatballs:
25 g shallot, sliced, (about two large cloves)
1⁄8 lb raw shrimp, shells removed, deveined.
2⁄3 lb ground pork
5.6 fl oz prawn , canned, minced, or minced crab with spices. Lee brand
57 g crab, steamed or canned, optional. If using frozen or canned, lightly squeeze to remove excess moisture.
2 large eggs
1 tsp pepper
1 tsp sugar
1 tbsp fish sauce
5 green onions stalks, cut into 1.5″ pieces
For Accoutrement (All Optional):
1 lb tofu, deep fried
1⁄2 lb raw bean sprouts
kinh gioi, Vietnamese balm, (1 bunch)
mint, (1 bunch)
tia to, purple perilla, (1 bunch)
shrimp paste, on the side
lime, sliced
4 thai chiles
For Noodles:.
1 lb dried rice vermicelli sticks, small noodle size. Thap Chua brand (but any will do)
Cook noodles according to package instructions, split between 4 to 5 bowls.
Soup:
Thinly slice shallots, add oil to a pan and saute until light brown.
Add quartered tomatoes, stir fry for 3 to 5 minutes until slightly soft.
Add shallots, tomatoes, and all remaining soup ingredients into a large pot.
Raise to high heat until it hits a boil, and boils for five minutes.
Reduce the heat to medium-low or low, so it maintains a low boil while working on the Riêu.
Meatballs:
Add shallots into a small food processor, pulse until finely chopped.
Add shrimp, pulse 5 to 6 times.
Add remaining ingredients (except crab and green onion) and pulse a few times until evenly mixed.
Pour into a mixing bowl, add crab and lightly mix with a spoon.
Using a soup spoon, scoop 1 to 2 tablespoon size meat balls into the pot.
Raise the heat to high and bring to a boil, then drop heat to a low boil. At most it should take 20 minutes to cook the meatballs all the way through. Check doneness by breaking a meatball in half to make sure its not soft or raw inside.
During the last five minutes of cooking, drop in the chopped green onion so it slightly softens
Serving:
Evenly divide contents of the soup pot between the bowls.
Serve a communal accoutrement plate on the side so each guest can customize their own.
Sugar: 10g
:
Calcium: 1387mg
Calories: 6865kcal
Carbohydrates: 33g
Cholesterol: 3691mg
Fat: 466g
Fiber: 4g
Iron: 25mg
Monounsaturated Fat: 200g
Polyunsaturated Fat: 45g
Potassium: 8784mg
Protein: 597g
Saturated Fat: 167g
Sodium: 13460mg
Trans Fat: 1g
Vitamin A: 4793IU
Vitamin C: 70mg
