Vietnamese Crab Udon Recipe
Vietnamese Crab Udon is an orange-colored soup with thick and round noodles, whole shrimp and crab meat, topped with fresh cilantro and Vietnamese coriander. The udon in this tutorial are homemade using the Philips Pasta Maker without Xanthan Gum or any unhealthy chemicals. You can watch the steps on how to make it here: https://www.youtube.com/watch?v=sFiYZ….
For this recipe, I’ll try to be as thorough as possible while trying to keep things short and easy to follow.
Let’s go make some tasty crab udon now!
You can also watch the video video tutorial for Vietnamese Crab Udon Recipe below:
Ingredients - Vietnamese Crab Udon Recipe
- 1 lbs (450 g) shrimps
- Vietnamese coriander (amount base on personal preference)
- 4.5 tbsp (40.5 g) potato starch
- 1 can (15 oz / 425 g) straw mushroom (clean thoroughly with water)
( you can also buy pre-made udon from any Vietnamese or Asian supermarket)
- 5 blue crabs (cut in half)
- 1 tbsp (15 ml) cooking oil
- 1 tbsp (15 ml) shallots (sliced)
- 1/4 tsp (1.25 ml) black pepper
- 1 tsp (5 ml) sugar
- 1 tsp (5 ml) chicken powder
- 5.5 lbs (2.5 kg) pork bones
- 1.5 tbsp (25.6 g) sea salt
- 1.5 tbsp (25.6 g) sugar
- 2 tbsp (14 g) chicken powder
- 1 tsp (5 ml) un-ground pepper
- 3.7 quartz (3.5 liter) water
- 1 onion
- green onion (2 stalks chopped)
1. In a big pot, add pork bones, a few slices of onion, and 1 tbsp (17 g) salt. Boil for 5 minutes.
2. Turn off heat after 5 minutes of boiling and wash bones thoroughly.
1. In an 8 QT Instant Pot, place all the broth ingredients in. Make sure the water does not exceed the 2/3 MAX line. Close the lid and turn knob to sealing mode.
2. Press Broth/Soup button and adjust the time to 45 minutes.
3. In a big pan, add cooking oil and shallots. Saute until slightly golden.
4. Add crab eggs (if your crabs have them) and saute for 5 seconds. Now, add the crabs.
5. Set heat to low and add black pepper, sugar, and chicken powder. Mix well.
6. Next, add 1.5 tbsp (22.2 ml) annatto oil. Mix well.
7. Cover and let sit for 3 minutes on low heat.
8. After 3 minutes, remove lid and mix well. Cover lid again for another 3 minutes.
9. Turn off heat, add green onions and mix well.
10. In a small pot, add 1/2 tbsp ( 7.5 ml ) annatto oil, mushroom, and 1/3 tsp (1.6 ml) chicken powder. Stir on low to medium heat and add some green onions.
11. When the pot beeps, carefully turn the knob from sealing to venting. Once the red pin dropped, open the lid.
12. Remove the onion and bones.
13. Press the cancel button and then the saute button. Add another 1.6 quarts (1.5 l) water. At this point, you can taste the broth and adjust to your liking but either adding more chicken powder or salt.
14. In a bowl, add 4.5 tbsp (40 g) potato starch and 1/2 cup (118 ml) water and mix well.
15. Depending on how many bowls you want to make, it’s best to transfer the soup into a smaller pot and prepare enough for that portion only. In this case, I’m only making two bowls.
16. In a pot, transfer enough broth for two bowls and heat up.
17. Once the soup boils, add the udon. Wait until the soup boils again and slowly pour in the potato starch mixture and stir well.
18. Add 2 tbsp (30 ml) annatto oil and mix well.
19. Add stir fried crabs and some green onions (chopped) and it’s now ready to be served.
Enjoy your meal! I hope that wasn’t too bad to follow.
Thank you for reading and let me know if you have any question.
If you enjoyed this recipe, please check out my other recipes here: