INGREDIENTS
- 3.5 oz Spicy Crab Paste (Caravelle Gia Vi Bun Rieu Cua)
- 3.5 oz Shrimp Paste (Dragon Fly)
- 2 cubes Vien Gia Vi Bun Rieu seasoning
- 2 tbsp candy rocks
- Bay leaves (5 leaves)
- ¼ tsp kosher salt
- 1 tbsp mushroom seasoning powder
- 1 bunch scallion, divided
- 1 tsp black pepper
- 2 sweet onion, divided
- 4 oz straw mushrooms
- ½ lb fresh raw shrimp
- ½ lb fresh scallop
- ½ lb chowder fish
- ½ lb fresh squids
- 14 oz extra firm tofu
- Dry fried red onion
- Fresh basil
- Bean sprouts
- Jalapeno pepper, sliced
- Vegetables (lettuce, bok choy, Napa cabbage, bamboo shoots, pea pods, carrots)
- Egg noodles, banh Pho noodles or vermicelli beans threads noodles
- Seafood soup balls
DIRECTIONS
- 1.Using a large soup pot, fill 16 cups (4 quarts) cold water and slowly bring to boil.
- 2.Add candy rocks, kosher salt to pot.
- 3.Clean, remove ginger skin. Cut ginger into thin slices.
- 4.Using a small frying pan, fry ginger on both sides until golden brown. Add ginger to pot of soup.
- 5.Clean scallion. Cut scallion head into 1 inch in length pieces. Add to Pot of Soup.
- 6.Peel sweet onion. Cut onion into thin slices.
- 7.When pot of soup boils, lower heat to low. Add spicy crab seafood soup paste, shrimp paste, sweet onion, mushroom seasoning, bay leaves, straw mushrooms.
- 8.Cook over low heat for 4 hours.
- 9.Wash and cut vegetables (lettuce, bok choy, Napa cabbage, bamboo shoots, pea pods, carrots)
- 10.Place seafood broth into hot pot, bring to boil.
- 11.Cook raw shrimp, scallop, chowder fish, squids, seafood soup balls, tofu, vegetables in hot soup until done.
- 12.Serve seafood soup with egg noodles, banh Pho noodles or vermicelli beans threads noodles, dry fried red onion, bean sprouts, sliced jalapeno pepper, fresh basil, lime and sliced sweet onion.
INGREDIENTS
DIRECTIONS