Vietnamese hot pot with freshwater crab

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
• minced shallots
• 2 liters of water
• salt
• sugar
• Fermented shrimp paste
• oil
• 3 tablespoons of rice vinegar
• Powdered broth

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 teaspoons of seafood seasoning.

Cut 3 tomatoes into quarters and chop the last one. Mince the lemongrass and slice the chili peppers.

Wash the green vegetables and arrange them on a plate.

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.

Heat the shallots in a little oil, then add the tomato quarters, and briefly sauté them, setting them aside. Next, brown the chopped tomatoes with a pinch of sugar, then add them to the broth.

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.

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.