crab noodle soup Recipe

Crab Noodle Soup (Vietnam)In Vietnam and in many Vietnamese restaurants, this soup is served with the crab ground almost to a powder or even in patties. Serves 4 as a complete meal.8 shallots, thinly sliced2 tablespoons peanut oil3 cups flaked crabmeat6 tomatoes, chopped2 tablespoons fish sauce1 teaspoon granulated sugar1 teaspoon sea salt1 pound rice vermicelli, cooked1/2 head lettuce, finely shredded (Romaine    is preferable to iceberg)1 cup mung bean sprouts2 limes, quarteredHeat a large heavy pan over medium-high heat. Sauté the shallots in the hot oil until soft. Add the crabmeat, tomatoes, fish sauce, sugar and salt. Pour in 5 cups of water. Bring to a boil, and then simmer for about 30 minutes.To serve, divide the vermicelli among 4 large individual bowls. Ladle the soup over the noodles, and top each serving with a handful of lettuce and bean sprouts and squeezes of lime juice.

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