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INGREDIENTS:
(This is all approximate measurements. Please adjust according to your liking.)
♡ Pork Ribs (Use any meat bones you can find) - 1-2 lbs.
♡ Chicken Broth - (3) 16 oz Cans
♡ Cot Bun Rieu Crap Soup Base - 1-2 Jars
♡ Crab Meat - 2 Cans
♡ Crab Paste with Bean Oil Seasoning - 1 Jar
♡ Ginger (Optional) - 1 Large
♡ Onion - 1 Large or 2 Medium Onions
♡ Fried Tofu - 1-2 Pkgs
♡ Tomatoes - 3
♡ Vermicelli Noodles
♡ Ground Pork - 1 lb
♡ Egg - 1
♡ Salt and Pepper
♡ Olive Oil
*GARNISHES*
♡ Cabbage
♡ Green Onions
♡ Lime
♡ Bean Sprouts
♡ Cilantro
DIRECTIONS:
1. Fill up a 2.5-gallon pot with water halfway full. Bring to a boil.
2. Add meat bones to the boiling water. It takes approximately 1.5 hours to cook the bones.
*You can use any bones of your choice like beef/pork ribs, pig’s feet, pork leg, pork backbone, pork shoulder. Pretty much whatever you can find at the market.
3. While the bones are cooking, start making the crab meatballs. Mix 1 lb of ground pork, 1 egg, 2 cans of crab meat (make sure you drain it before putting it into the mixture), stir the crab paste with bean oil and add 80% of the jar into your bowl, save the 20% for later, add a dash of salt and pepper then stir. Set it aside
4. Cook the vermicelli noodles. Add olive oil and salt into the boiling water. Cook the noodles until it’s soft then drain.
5. Add (3) cans of Chicken Broth to the pot with bones.
6. After 1.5 hours cooking the bones, I start adding the crab meatball mixture. Form mixture into balls with your hands then add it into the hot boiling water. Cook the meatballs between 20-30 minutes. You can tell when the meatballs are done by it floating on top of the pot.
7. Fry the tofu until the exterier of the tofu is golden brown and firm.
8. Add the Cot Bun Rieu Crap Soup Base into the pot of water. Add according to your taste but keep in mind that it needs to be a little bit salty because when putting the bowl of noodles together, the vermicelli noodles will bring down the saltiness.
9. Dump the tofu into the pot. Now add the remaining 20% of the crab paste with bean oil into the pot and cook the tofu for 10-15 minutes.
10. Taste and adjust accordingly.
11. Turn off the heat and add the 3 tomatoes, sliced. Stir. I leave it in the pot for 10-15 minutes then pull it out because it will disintegrate.
Enjoy. ๐
1. Fill up a 2.5-gallon pot with water halfway full. Bring to a boil.
2. Add meat bones to the boiling water. It takes approximately 1.5 hours to cook the bones.
*You can use any bones of your choice like beef/pork ribs, pig’s feet, pork leg, pork backbone, pork shoulder. Pretty much whatever you can find at the market.
3. While the bones are cooking, start making the crab meatballs. Mix 1 lb of ground pork, 1 egg, 2 cans of crab meat (make sure you drain it before putting it into the mixture), stir the crab paste with bean oil and add 80% of the jar into your bowl, save the 20% for later, add a dash of salt and pepper then stir. Set it aside
4. Cook the vermicelli noodles. Add olive oil and salt into the boiling water. Cook the noodles until it’s soft then drain.
5. Add (3) cans of Chicken Broth to the pot with bones.
6. After 1.5 hours cooking the bones, I start adding the crab meatball mixture. Form mixture into balls with your hands then add it into the hot boiling water. Cook the meatballs between 20-30 minutes. You can tell when the meatballs are done by it floating on top of the pot.
7. Fry the tofu until the exterier of the tofu is golden brown and firm.
8. Add the Cot Bun Rieu Crap Soup Base into the pot of water. Add according to your taste but keep in mind that it needs to be a little bit salty because when putting the bowl of noodles together, the vermicelli noodles will bring down the saltiness.
9. Dump the tofu into the pot. Now add the remaining 20% of the crab paste with bean oil into the pot and cook the tofu for 10-15 minutes.
10. Taste and adjust accordingly.
11. Turn off the heat and add the 3 tomatoes, sliced. Stir. I leave it in the pot for 10-15 minutes then pull it out because it will disintegrate.
Enjoy. ๐
Different ways to cook meat bones:
- The first way is blanching, meaning you’ll boil the bones in boiling water for 15 minutes and dump the water out. Thereafter, you start boiling the bones again.
- Rinse the bones before putting it into the boiling water, bring back to a boil and skim off the residue that the bones left behind. I use this method because I feel like if you blanche it, it’s loosing all it’s flavors but it's up to you. My aunts would tell you to do the 1st way and my mom would tell you to do the 2nd way.
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