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Vietnamese crab fondue

Vietnamese crab fondue

Main dishes

A clear broth made with freshwater crab meat, tomatoes, and lemongrass, served with fried tofu, rice vermicelli, and green vegetables, perfect for sharing…

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Recipe from Hakutora, Du hoặc du, Luciaminhhang and 1 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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This popular Vietnamese dish features river crab, known for its rich flavor. The broth, which has a slightly acidic tomato flavor, is served with fresh vegetables and vermicelli noodles.

Ingredients and directions

  • Prep time30 min
  • Cook time30 min
  • Total1 hr
  • DifficultyMedium
  • CostPricey
  • Cooking methodnibbling
  • Estimated cost$65.86 $16.47 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $44.48
  • $1.37
  • $12.11
  • $2.53
  • $0.12
  • $0.15
  • $0.33
  • $0.04
  • $0.07
  • $2.65
  • $0.17
  • $0.48
  • $1.36

Prices from US supermarkets for 9 of 13 ingredients; Belgian prices for the rest.

Directions

  1. Dissolve the crab meat in the 2 liters of water, then strain to separate the meat from the shells. Season the resulting broth with 2 tablespoons of seafood stock powder.
  2. Cut 3 tomatoes into quarters and finely chop the last one. Mince the lemongrass and slice the chili peppers. ≈ 8 min
  3. Wash the green vegetables and arrange them on a plate. ≈ 2 min
  4. Bring the crab broth to a medium heat. Once it comes to a boil, reduce the heat so that the crab meat rises to the surface, then carefully remove it.
  5. Gild the Allium ascalonicum in a small amount of oil paint, add the chopped tomatoes, briefly sauté, and set aside. Then, return the chopped tomatoes to the pot with a pinch of sugar, and simmer.
  6. Season with 1/2 teaspoon of salt, 3 tablespoons of rice vinegar, and 1 teaspoon of sugar. Add the reserved tofu and tomatoes, bring back to a simmer, and then turn off the heat.
  7. Pour the broth into the saucepan, place the crab meat on top, and serve with the green vegetables and vermicelli. Add shrimp paste to taste.

The bill

Vietnamese crab fondue

  • 500 g of ground river crab$44.48
  • 4 tomatoes$1.37
  • 600 g of rice vermicelli$12.11
  • Watercress, watercress, watercress$2.53
  • Pumpkin flowers, celery$0.12
  • long, spicy peppers$0.15
  • Chopped Allium ascalonicum$0.33
  • salt$0.04
  • sugar$0.07
  • Fermented shrimp paste$2.65
  • oil-based paint$0.17
  • 3 tablespoons of rice vinegar$0.48
  • Powdered broth$1.36

Total$65.86

that's $16.47 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of ground river crab
  • 4 tomatoes
  • 4 stalks of lemongrass
  • 12 pieces of golden-fried tofu
  • 600 g of rice vermicelli
  • Watercress, watercress, watercress
  • Pumpkin flowers, celery
  • long, spicy peppers
  • Chopped Allium ascalonicum
  • 2 liters of water
  • salt
  • sugar
  • Fermented shrimp paste
  • oil-based paint
  • 3 tablespoons of rice vinegar
  • Powdered broth

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