Crab noodle soup, a Vietnamese soup made with noodles and crab

Directions

1. Simmer the pork bones in water to create a flavorful and aromatic broth. ⏱ ≈ 40 min
2. Cut the tofu into pieces and pan-fry it. ⏱ ≈ 7 min
3. Let the tomatoes sit for about half the time so they can release their color. ⏱ ≈ 7 min
4. Heat the poppy seeds in a small amount of oil paint to color them. ⏱ ≈ 10 min
5. Beat the egg and mix it with the crab meat. ≈ 4 min
6. Cook the vermicelli, rinse them under cold water, and drain them. ⏱ ≈ 10 min
7. Bring the broth to a boil, then add the egg and crab mixture. Reduce the heat immediately after the broth returns to a simmer, and wait until the crab meat floats to the surface. ⏱ ≈ 10 min
8. Add the colorful oil paint and the cooked tomatoes to the broth. ⏱ ≈ 10 min
9. Add the tofu and the remaining fresh tomatoes, then adjust the seasoning as needed. ≈ 2 min
10. Divide the vermicelli evenly among the bowls, then top with shrimp, tomatoes, and tofu. Finally, pour in the broth. ⏱ ≈ 10 min
11. Sprinkle with finely chopped fresh onions. ≈ 2 min
12. Serve with fresh herbs, shrimp paste, and chili peppers. ≈ 2 min