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We hope you got insight from reading it, now let’s go back to quick bun rieu (crab meat ball noodle soup) recipe. You can cook quick bun rieu (crab meat ball noodle soup) using 28 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Quick Bun Rieu (Crab Meat Ball Noodle Soup):
- Prepare meat balls
- You need 1 lb shrimp (shell, devein and finely chop)
- Get 1 lb ground pork
- Use 2 eggs, beaten
- You need 1 tsp black pepper and salt
- Prepare 3 scallion (finely chop)
- Use 1 tbsp red boat fish sauce
- You need 1 can fresh crab meat (prefer lump)
- Take soup
- You need 2 lemon grass, discard green part. Use white part and cut into 3 inch stalks and bruise
- You need 2 tbsp tomato paste
- Prepare 4 tomatoes, quartered
- You need 2 can chicken stock (low sodium)
- Use 1 cup dried shrimp broth (made by boiling and seeping dried shrimp for 10 min) this is optional as it provides a very intense flavor
- Take 4 cup water
- Use 10 piece fried tofu
- Get 3 Shallots chopped finely
- Use 5 garlic cloves finely chopped
- Provide 1 tbsp fish sauce
- Provide 2 tbsp avocado oil
- Take 2 bay leaf
- Prepare bowl
- Prepare 1 packages Rice noodles boil until tender and drain
- Take 1 cup bean sprout
- Use 1 bunch basil
- Get 1 cup chopped cabbage
- Take 1 bunch cilantro
- Prepare 1 Lime cut into quarters
Steps to make Quick Bun Rieu (Crab Meat Ball Noodle Soup):
- Combine all ingredients for the meat ball and set aside.
- In a stock pot sautee Shallot and chopped garlic until aromatic.
- Add tomatoes and lemon grass and sautee until tomatoes are soft. add tomato paste and then bay leaf.
- Pour in chicken stock, fish sauce, shrimp broth, water and bring to a boil for 10 min. Skim off foam from top
- With two spoons, form small meatballs with crab-shrimp-pork mixture and place into boiling soup
- Add fried tofu, let boil until meatballs and tofu float to the top
- Cook rice noodles until tender. Drain water. Place rice noodles in a bowl, arrange meatballs and tofu and garnish with basil, bean sprout, cabbage and cilantro. Squeeze 1 wedge of lime into bowl. Pour in hot soup last.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some steps to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food like poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you start preparing meals, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the food won’t be killed.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they have been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and shop at the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to be sure everything you are likely to use has been stored properly (based on some storage instructions) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that say how long you may keep the food and if it must go from the refrigerator.
This sort of food often has particular packaging to help keep it fresh for longer. But it will go off quickly as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. By way of example, you might see’eat in two days of launching' on the label. Use by dates
You should not use any food after the’use by' date even if the food looks and smells fine, since it may contain harmful bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will probably be harmful, but its flavour, colour or texture may begin to deteriorate.
After this date, that the quality of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and could make you sick.
If you plan on using a egg after its best before date, be sure that you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are strong, like in a cake or as a hard-boiled egg.
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