Vietnamese crab and crab stick fondue

Ingredients

• 500 g of freshwater crab
• 500 g of pork belly
• 1 small jar of fermented rice vinegar
• 3 tomatoes
• 1 bunch of green onions
• 2 Allium ascalonicum
• 1 bunch of aromatic herbs
• 1 head of lettuce
• 200 g of fish balls
• 250 g of rice vermicelli
• 200 g of tofu
• 300 g of beef
• salt and seasonings

Cut the tofu into pieces and fry it until it is crispy.

Combine the crab meat with the purée, setting aside the coral. Strain the meat to collect the juice, lightly salt it, and bring it to a boil until the crab meat rises to the surface. Then, remove it from the pot.

Heat the oil and add the finely chopped Allium ascalonicum. Add the crab meat, and cook for a moment, then remove from the heat.

Rinse the stems, blanch them to remove impurities, and then rinse them again.

Season the ribs, return them to the pot, cover with water, and simmer until tender.

Wash the beef, season it with garlic, ginger, and spices, and set it aside to cook in the broth.

Cut the tomatoes into quarters, finely chop the green onions, and halve the Allium ascalonicum, then add them to the crab broth to create the stock.

Wash the herbs and vegetables before serving them with the fondue. If desired, add a little banana blossom for an extra flavour.

Place the crab broth in a pot, add the fermented vinegar, and season. Bring to a boil, then add the coral, cooked shrimp, fish balls, and fried tofu. Serve with vermicelli: the red color from the tomato broth, the green from the onion, and the golden color from the fried tofu enhance the crab.