Vietnamese Crab and Beef Hot Pot (Lẩu Riêu Cua with Beef Brisket and Pork Rib Cartilage)

Name: Vietnamese Crab and Beef Hot Pot (Lẩu Riêu Cua with Beef Brisket and Pork Rib Cartilage)
Ingredients: 10.5 oz ground crab (300 g); 10.5 oz pork rib cartilage (300 g); 10.5 oz beef brisket (300 g); 2/3 cup fermented rice vinegar (about 150 ml); 3 tablespoons seasoning powder; 1 tablespoon MSG; 1 tablespoon fish sauce; 1 tablespoon seasoning salt; 1/2 tablespoon sugar; 1 tablespoon annatto oil (about 1 teaspoon or 5 ml); 3 shallots; 8 1/2 cups pork bone broth (about 2 liters); 2.8 oz dried tofu skin (about 80 g); 1 tablespoon chili satay sauce; 10.5 oz shredded banana blossom (about 300 g); 3.5 oz bean sprouts (about 100 g); 3 heads lettuce; 1 bunch perilla leaves; 1 bunch mixed fresh herbs (such as cilantro, mint, Thai basil); 3 blocks firm tofu; 3 tomatoes

Bếp nhà Xúc xích @cook_6512901

HN-SG

A delicious and easy-to-make dish.

Bếp nhà Xúc xích @cook_6512901

HN-SG

A delicious and easy-to-make dish.

Saved

Ingredients

10.5 ozground crab (300 g)
10.5 ozpork rib cartilage (300 g)
10.5 ozbeef brisket (300 g)
2/3 cupfermented rice vinegar (about 150 ml)
3 tablespoonsseasoning powder
1 tablespoonMSG
1 tablespoonfish sauce
1 tablespoonseasoning salt
1/2 tablespoonsugar
1 tablespoonannatto oil (about 1 teaspoon or 5 ml)
3shallots
8 1/2 cupspork bone broth (about 2 liters)
2.8 ozdried tofu skin (about 80 g)
1 tablespoonchili satay sauce
10.5 ozshredded banana blossom (about 300 g)
3.5 ozbean sprouts (about 100 g)
3 headslettuce
1 bunchperilla leaves
1 bunchmixed fresh herbs (such as cilantro, mint, Thai basil)
3 blocksfirm tofu
3tomatoes

Saved

Steps

1

Strain the ground crab with 4 cups water (about 1 liter), add 1/2 tablespoon salt, and bring to a boil. When the crab paste floats to the top, remove and set aside in a bowl.
2

Rinse the pork rib cartilage and slice into bite-sized pieces. Thinly slice the beef brisket and marinate with a little ginger and 1 tablespoon cooking oil. Wash all fresh herbs and lettuce, then drain. Cut the tofu into small cubes and fry until golden.
3

To make the hot pot broth: Add the crab broth to the pork bone broth (8 1/2 cups). Sauté the shallots, tomatoes, and annatto oil until fragrant, then add to the broth along with the remaining seasonings. Adjust the flavor to balance the broth. Just before serving, add the fermented rice vinegar to give the broth a light tangy flavor.
4

To serve, dip the shredded banana blossom and fresh herbs into the hot pot and enjoy with the other ingredients.
5

Note: The broth should have a tangy flavor from the fermented rice vinegar, a natural sweetness from the meat, and the rich taste of crab paste. Good luck!