this looks great! I see you cooked down the crab mustard with some green onions at the end, but what did you use it for? did it go straight into the soup or did you use it as a garnish?
Some people like mixing it directly into the soup, but I like adding a dollop in each bowl as a garnish. Any extra, I add to a small bowl on the table and use to dip the fried tofu!
there is a whiskey made with the invasive green crabs, i bet this meal would go great with it.
Thanks for sharing, we have never heard of that- so cool!
this looks great! I see you cooked down the crab mustard with some green onions at the end, but what did you use it for? did it go straight into the soup or did you use it as a garnish?
Some people like mixing it directly into the soup, but I like adding a dollop in each bowl as a garnish. Any extra, I add to a small bowl on the table and use to dip the fried tofu!
What is the meat paste that was used with the crab meat at 24:10? Was that purchased somewhere?
It’s called “giò sống”, basically Vietnamese pork sausage paste. You can find it frozen at Asian grocery stores!
Thank you for the video. Can you use the disgarded shells to make lite seafood broth?
Yes you can! Great idea 😊
For the straining part of around 13:30-29:57 why not use a strainer?
Because the strainer would strain out some meat chunks too! The meat doesn’t completely dissolve into the water.