Back to 6 servings Broth 2 lb ripe tomatoes, quartered 0.25 cup shallots, minced 1 tbsp fermented shrimp paste, mắm ruốc or mắm tôm, diluted in a little water 2 tbsp fish sauce 1 gallon chicken stock, or pork broth made from 1 to 1.5 lb pork ribs 1 lb pork spare ribs, cut between the bones 1 tsp MSG, optional Crab Meatballs 0.5 cup dried shrimp, soaked and finely minced or pulsed in a food processor 0.5 lb ground pork 1 jar crab paste in soy oil, such as Gia Vị Cua, or canned minced crab or prawns in spices 0.5 cup lump crab meat, canned or fresh, squeezed of excess moisture 0.5 cup shrimp meat, finely chopped 2 large eggs 1 tbsp fish sauce salt, pepper, and sugar, to taste Herbs and Garnishes Vietnamese perilla (tía tô), washed and trimmed mint, washed and trimmed cilantro, washed and trimmed scallions, chopped banana blossom, thinly sliced water spinach (rau muống), shredded bean sprouts lime wedges Thai chilies, sliced 2 medium fried tofu, sliced or cut into wedges Noodles 1 lb dried rice vermicelli, small noodles
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1 Step 1: Cook the rice vermicelli according to the package directions, drain, and set aside.2 Step 2: Blanch the pork ribs in boiling salted water for about 1 minute, then drain and rinse the ribs and the pot.3 Step 3: Return the ribs to the clean pot with fresh water to cover and the dried shrimp; simmer gently for 30 minutes, skimming any foam.4 Step 4: Remove the dried shrimp, then stir in the chicken stock, the diluted shrimp paste, fish sauce, and MSG if using, and keep the broth at a gentle simmer.5 Step 5: Sauté the minced shallots in a little oil until fragrant, add the quartered tomatoes, and cook 3 to 5 minutes until soft and breaking down, then add to the broth.6 Step 6: For the crab mixture, pulse the soaked dried shrimp in a food processor until finely shredded, then combine with the crab paste, lump crab, chopped shrimp, ground pork, eggs, fish sauce, and salt, pepper, and sugar to taste until evenly mixed.7 Step 7: Bring the broth back to a boil, then reduce to a gentle simmer. Spoon the crab mixture into the broth in small portions, about 1 to 2 tablespoons each, so the pieces float on top of the tomatoes.8 Step 8: Simmer gently for 15 to 20 minutes, without letting the broth return to a rolling boil, until the pork is cooked through (165°F / 74°C) with no pink visible; the pork should be cooked through.9 Step 9: Add the fried tofu to the broth in the final few minutes to warm through, and add the scallions in the last 5 minutes so they soften slightly.10 Step 10: Divide the cooked noodles among bowls, ladle over the hot broth with tomatoes, crab meatballs, tofu, and ribs, and garnish with herbs, banana blossom, water spinach, bean sprouts, lime, and chili.getsaucepan.com/r/36adf352-434b-5e8d-afbc-17e779f0fce0
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