Ingredients
50 g shallots, about four large cloves, thinly sliced
2 tbsp neutral cooking oil
2 lb tomatoes, quartered (any type)
1 tsp shrimp paste, Lee Kum Kee, fermented, diluted in a small bowl w a bit of water for even dispersion
3 tbsp fish sauce
1 tsp salt
2 tbsp rock sugar, granulated is ok too
4 tbsp ketchup
43 1⁄2 fl oz chicken broth, or make your own broth with water and 1 lb pork ribs
43 1⁄2 fl oz water
2 tsp monosodium glutamate seasoning
25 g shallot, sliced, (about two large cloves)
1⁄8 lb raw shrimp, shells removed, deveined.
2⁄3 lb ground pork
5.6 fl oz prawn , canned, minced, or minced crab with spices. Lee brand
57 g crab, steamed or canned, optional. If using frozen or canned, lightly squeeze to remove excess moisture.
2 large eggs
1 tsp pepper
1 tsp sugar
1 tbsp fish sauce
5 green onions stalks, cut into 1.5″ pieces
1 lb tofu, deep fried
1⁄2 lb raw bean sprouts
kinh gioi, Vietnamese balm, (1 bunch)
mint, (1 bunch)
tia to, purple perilla, (1 bunch)
shrimp paste, on the side
lime, sliced
4 thai chiles
1 lb dried rice vermicelli sticks, small noodle size. Thap Chua brand (but any will do)
Preparation
Cook noodles according to package instructions, split between 4 to 5 bowls.
Thinly slice shallots, add oil to a pan and saute until light brown.
Add quartered tomatoes, stir fry for 3 to 5 minutes until slightly soft.
Add shallots, tomatoes, and all remaining soup ingredients into a large pot.
Raise to high heat until it hits a boil, and boils for five minutes.
Reduce the heat to medium-low or low, so it maintains a low boil while working on the Riêu.
Add shallots into a small food processor, pulse until finely chopped.
Add shrimp, pulse 5 to 6 times.
Add remaining ingredients (except crab and green onion) and pulse a few times until evenly mixed.
Pour into a mixing bowl, add crab and lightly mix with a spoon.
Using a soup spoon, scoop 1 to 2 tablespoon size meat balls into the pot.
Raise the heat to high and bring to a boil, then drop heat to a low boil. At most it should take 20 minutes to cook the meatballs all the way through. Check doneness by breaking a meatball in half to make sure its not soft or raw inside.
During the last five minutes of cooking, drop in the chopped green onion so it slightly softens
Evenly divide contents of the soup pot between the bowls.
Serve a communal accoutrement plate on the side so each guest can customize their own.
