In a stockpot, bring the chicken stock to a boil. Add the fish sauce, dried shrimp, peppercorns, and sugar, and stir until the sugar is dissolved. Boil for about a half an hour. Lower the heat to simmer and add the tomatoes. Continue simmering, uncovered, for another 15 minutes.
Meanwhile, in a small skillet heat 1 tablespoon of the oil over medium heat. Saute the onions and shallots for a few minutes before adding the garlic. Cook for 5 minutes. Add the crabmeat and shrimp paste. Saute for 8 minutes. Remove from the heat and set aside.
In a small bowl, beat the eggs with the salt and pepper until the eggs are light and fluffy. Add the crabmeat and shrimp paste. Saute for 8 minutes. Remove from the heat and set aside.
Slowly pour the egg and crab meat mixture into the cooking stock. Gently run chopsticks or a fork through the egg mixture to lightly separate the eggs. You want the egg mixture to clump up in the soup. Continue cooking for another 30 minutes over low heat. Remove the pot from the heat if you're not ready to serve.
Bring the soup back to a boil 10 minutes before serving.
In a small pot, bring water to a boil to cook vermicelli noodles. Cook noodles for just 3 minutes, drain, and cool with cold water. Divide noodles into 6 individual serving bowls. Garnish each serving with the scallions.
Ladle the hot broth along with chunks of tomato and the egg and crab mixture over the noodles. Serve hot with the salad platter and a bowl of shrimp paste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (686g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 351 (50%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 334mg||103 %|
|Sodium 2900.4mg||100 %|
|Potassium 978.4mg||26 %|
|Total Carbohydrate 50.4g||15 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 46.9g|
|Protein 37g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 703
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