Ha Long Crab and White Fish Vermicelli Soup with Rau Ram Herb

A delicate Vietnamese fish liquor soup with crab, white fish, vermicelli noodles, and aromatic herbs like rau ram.

Healthy Soup Seafood Dairy Free Gluten Free Vietnamese

Estimated Nutrition

Calories

695.2

kcal / serving

1390.4 kcal total

Carbs

92.3g

per serving

184.6 g total

Fat

9.1g

per serving

18.2 g total

Protein

57.9g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Fish Sauce

plus extra to serve

Fruits

piece

Lime

cut into wedges

GrainsCereals

200

Vermicelli Noodles

cooked and cut into manageable lengths

NutsSeeds

stalk

Lemongrass

bruised

piece

Kaffir Lime Leaf

bruised

handful

Rao Ram Herb

fresh, chopped

unit

Black Pepper

freshly ground, to taste

Seafood

piece

Crab

fresh, whole

piece

White Fish Fillet

choice of variety

Vegetables

Ginger

root, sliced

piece

Shallot

chopped

Spring Onion

piece

Chili

sliced lengthways and deseeded

Method

Serve immediately with extra fish sauce and black pepper.

Boil the broth again and ladle over the noodle bowls with a piece of white fish.

Arrange noodles, spring onions, crabmeat, chilli, rao ram, and lime wedges in serving bowls.

Pick white meat from crabs and discard or reserve dark meat for other uses.

Remove crabs to cool and poach white fish in the residual heat of the hot stock.

Bring to a boil then simmer covered for 10-15 minutes.

Place crabs in a pan, cover with water, and add ginger, lemongrass, lime leaves, shallot, and fish sauce.