Escape the winter blahs with this Vietnamese noodle soup from Randy Feltis — it’ll warm you up in no time!
Spring crab pho
Ingredients:
- 2 lb crab meat, sliced
- 8 cups shrimp stock
- 1 cup snow peas, julienned
- 1 cup red pepper, julienned
- 1 cup fennel, julienned
- 1 cup baby bok choy, julienned
- 4 cups soba noodles, blanched
- 1 bunch green onion, julienned
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1 lemon grass stock
- Nub of butter
- Salt & pepper
- Thai basil
- Bean sprouts
- Chillies
Method:
In a large stock pot, sweat garlic and ginger in butter deglaze with shrimp stock.
Then add lemongrass and bring to simmer. Then season and remove lemongrass.
Divide ingredients equally in 4 large soup bowls, starting with noodles and finishing with crab. Top with stock.
On the side of plate, place Thai basil, bean sprouts and a wedge of lime. Serve.
Serves 4
Courtesy Randy Feltis