Crab meat noodles

There are different recipes I found on the internet
http://www.vietnamese-recipes.com/vietnamese-recipes/rice-noodles/crab-noodle-soup.php

1 kg 1 kg 50 g 1/2 teaspoon 1 tablespoon 3 cloves 2 1 tablespoon 2 pieces 1 tablespoon 1 teaspoon 2 tablespoon 1 tablespoon 1 kg For garnishing 1 1 sprig 1 1 50 g 2-3 sprigs 2-3 leaves 2

Mud crabs Pork bones Dried shrimps Salt, or to taste Cooking oil Garlic, peeled and crushed Large tomatoes, each cut into wedges Annatto seed oil Firm bean curd, cut into small cubes and fried Tamarind pulp Sugar Fish sauce Fine shrimp paste Fresh rice vermicelli Spring onion, chopped Coriander (cilantro) leaves Banana but, outer layers removed, yellow centre shredded Red chili, thingly sliced Bean sprouts Mint leaves Thai parsley leaves Limes, cut into wedges Fermented anchovy paste

Method : Pound crabs with some salt then mix with 2 liters water. Strain to get liquid then stir residue into another 2 liters water. Strain once more and discard residue. Pour strained water into a large pot. Add pork bones and dried shrimps. Bring to the boil and add salt to taste. Leave to boil for 1 hour 20 minutes then strain stock. Heat oil in a pan and stir fry garlic and tomatoes. Combine with annatto seed oil and pout into stock. Add fried bean curd and tamarind pulp. Season with sugar, fish sauce, shrimp paste and salt. Divide rice vermicelli equally into 6 serving bowls. Pour stock over and garnish with spring onion. Serve remaining garnishes on the side.

Recipe 2
http://www.netcooks.com/recipes/Soups/Bun.Rieu.-.Crab.Meat.Noodle.Soup.html

1. In a large pot, combine 3 qts. of chicken broth with 2 qts. of water. Bring to boil. Meanwhile, peel and devine the shrimps. Chop it into small pieces. Add 1/2 tsp. pepper, 1/2 tsp. salt and sugar and mix well. Chop green onion into small pieces. Place in a bowl and set aside. Also, chop the white onion in small pieces. Cut each tomato into quarters. Mince the garlic. Clean bean sprouts and green lettuce. Cut lettuce cross-wise about 1/4 inch wide. Also cut the mints into small pieces. In a bowl, mix bean sprouts, lettuce, and mint together. Set aside.

2. When the broth boils, reduce heat to medium and add ketchup to broth. Then, in a frying pan, heat 2 Tbls. oil. When oil is hot, add garlic. Mix for 10-20 minutes and add shrimp and chopped white onion. Saute the shrimp for about 2 minutes. Place the cooked shrimp in a bowl, add eggs and crab paste and mix well. Slowly pour the shrimp mixture into the broth. Add tomatoes and turn the heat down to low. Let it cook like this for 10 minutes and then turn the heat up to high. Do not try to stir up the shrimp mixture or else it will not form nice chunky clusters. When the broth boils, it will mix everything up.

3. Mean while, cook the noodle in a boiling water for 7-10 minutes or per directions on the package. When rice noodle is cooked, add 1 tsp. of oil, stir well so the noodles don't stick. Rinse noodles with cold water and drain well.

4. When the broth returns to boil and shrimp paste floats to the surface, taste the broth to see if more salt and sugar are need. If needed, add more salt or sugar depending on your taste. Add the green onion pieces and 1/2 tsp. of oil to broth and turn off heat. Cut the lime into wedges and set aside.

5. Put the vegetable mix on a plate along with wedges of lime. Place noodles in a bowl and pour hot bu'n rieu soup into the bowl on top of noodle. Serve hot with hot chili sauce, shrimp sauce, and fish sauce if needed.