We associate ketchup with french fries so it’s a little unexpected and weird at first, but it’s a pretty neat idea for convenience. My mom stumbled upon this trick when dining at a friend’s house. For this recipe we’ll use the paste from Lee Kum Kee since it has a balanced level of saltiness we can work with. So similarly, if you want less of the potent aroma of shrimp paste in your soup, add more to the broth instead of adding it to your bowl as you eat–this is the proportion we skew towards in this recipe. If they want more of that fruit or ingredient to show off its aroma, it’s saved for later in the process. Oddly enough this makes me think of the show Brew Masters, in which Sam Calgione, president of Dog Fish Head brewery, tells us that they will add more of an ingredient during the cooking process so it has a more intense flavor. We can control the aroma if its not truly your thing. Some shy away from the funk of this stuff, but its necessary to hit the right flavor target of this soup. Yes chicken broth is not the same as pork broth but I’ve learned through a lot of my mom’s cooking that she will use broths interchangeably, especially when it’s not a clear and simplified recipe where the plain broth itself should shine, such as a light chicken pho. If you have the patience to make your own broth for this soup recipe, simply using pork ribs with meat on it, you can omit the canned chicken broth. However if you notice at restaurants, some other bún riêu recipes, or realize Americans enjoy obscene amounts of meat in their diet, there can be more meat added. We already have the rieu (meatballs), tofu, tomato, and a ton of veggies. There’s so much flavor and interest going on already, in my opinion. Relative to other soups, like bún bò Huế, some people think there’s not enough meat in bún riêu. However, if you want to go with canned broth or stock, there are many other flavor components that make the soup so don’t despair if you go the canned route. You’ll have better tasting soup and a bunch of extra meat you can add to the bowls of the carnivores of your family if you want to make your own pork broth. One of the many flavor components for this soup is broth. Lacking proper tools to pound crabs for this soup when in the States, she fashioned a mortar and pestle from an old army helmet and a baseball bat! Homemade vs. My late, maternal great grandmother loved to cook and was apparently pretty crafty and resourceful. Some of the more experienced cooks in my family have the patience to work in fresh baby crabs into their rieu though. My own mother has never gone through this trouble for me or the family, and you’re highly unlikely going to find any freshly pounded crabs at restaurants for this soup–not if you’re paying under $10 a bowl anyway. We’re not going to pound or blend any crabs for this recipe but we’re going to substitute a 5.6 ounce can of Lee’s brand Minced Crab or Prawns, and some fresh crab meat instead.Ĭrab pounding for this reminds me of David Chang’s thoughts on lollipopping chicken drumsticks: a pain in the butt to do, so if someone’s doing it for you it’s a real sign of love. The meatball looking fellas in this soup, called gach, or rieu, were originally made with pounded mini crabs in Vietnam.
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