Vietnamese Crab Noodle Soup with Water Spinach Recipe (with Video)

Par-boiling and cleaning the spare ribs
1. Par-boil your spare ribs and clean.
Preparing the broth
1. In a large pot, add the cleaned spare ribs, 2 shallots, 1 medium rock sugar, 1 tbsp salt, and 12 cups of water.
2. Bring it to the stove over high heat until boil.
3. Then simmer for 30 minutes.
Preparing the green onions and tomatoes
1. While waiting for the broth to cook, prep your green onions and tomatoes.
2. In a large pan, heat 2 tbsp cooking oil over medium-high heat.
3. Add your green onions and cook for 30 seconds.
4. Add your tomatoes and cook for an additional 2 minutes.
5. Set aside.
Adding the cooked vegetables to the broth
1. After broth has been cooking for 30 minutes, add your cooked tomatoes and green onions.
2. Allow this to simmer for 10 minutes.
Preparing the Rieu
1. While waiting for broth to continue cooking for 10 minutes, combine all ingredients under “for the Rieu” in a small bowl.
2. Mix until fully combined.
Adding the Rieu to the broth
1. After the 10 minutes of the broth simmering, slowly spoon in your “Rieu” mixture into the broth.
2. After 5-7 minutes, the “Rieu” will float to the top once it is cooked.
Seasoning the broth
1. Season the broth with 2 tbsp fish sauce and 1/2 tbsp chicken powder.
2. Taste and adjust as needed.
Cooking the noodles
1. Cook your noodles according to package instructions
Preparing the bowls
1. Prep your bowls by adding the cooked noodles, broth, and garnish with white onion, green onion, cilantro, blanched water spinach, and black pepper.