Ingredients:
1 chicken carcasse
1 medium size chinese radish
2 medium carrot
1 onion
1 tbsp garlic
1 tbsp shallot
8 - 10 tomatoes
120g crab
100g dried shirmp
1 jar of carb paste
1/4 cup tamarind pulp
1tbsp shirmp paste
200g ground pork
4 eggs
Methods:
Soak dry shirmp in water for 1h
Soak tamarind in 500ml water for 30mins.
Add 1 tsp salt to ground pork.
Peel radish and carrot, cut into chunks, peel onion. Cut tomatoes in large chunks.
Boil water, add chicken carcasse, bring back to boil for 2 mins.
Boil 3l water in stock pot, add chicken carasse, carrot, radish and onion. Bring back to boil, turn heat down to simmer for 2h.
Meanwhile, in a food processor, grind the dry shirmp, add the crab, crab paste and 3 beaten eggs, season with 1/2tsp salt, 1/2 tbsp sugar.
Mix shirmp paste with 500l water, leave for 15 mins.
Cut tofu into cubes, heat some oil in a wok. Fry the tofu until they are golden. Strain the oil into a bowl, wipe clean the wok
Cut tomatoes Add 1 tbsp of 1 oil to the wok, when oil is hot, fry shallot garlic till golden, add tomatoes, fry slightly.
Remove chicken carcasse, carrot, onions, radish. Bring stock back to boil, gentle slice the crab mixture into the pot, turn the heat to low, when the crab meat is cooked it will appear on the stock surface.
Gently transfer the crap mixture into a large surface conlander or plate, try not to break them too much.
Add ground pork, tomatoes, strained tamarind juice, and the shirmp paste water to the stock pot.
Bring back to boil.
Serve with spring sprout, rau muong( morning glory), bap chuoi (banana blossom), selection of vietnamese herbs: kinh gioi, rau ram, tia to, limes slices, slices of chillies.
