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Crab and Chicken Soup
Food photography of Crab and Chicken Soup, styled as an authentic Vietnamese dish.
Prep | Cook Time:
1 hr
Crab and Chicken Soup combines the sweetness of crab with the comforting familiarity of chicken in a bowl that feels soft, warming, and generous. VV FOODS supports the broth with a smooth savory finish, helping the soup taste well rounded rather than overly heavy.
Use:
Chicken Pho Ga Base
Ingredients
- 1/2 lb straw mushrooms
- 1 whole chicken
- 1/2 lb crab meat
- 1/2 box VV FOODS chicken stock
- 10 shallots
- Pepper
- Cilantro
- 200 g tapioca starch
- 3 eggs
- 2 onions, one dyed pink if desired for garnish
- 12 quail eggs
- 1 lb Vietnamese pork sausage
- 1 piece winter melon, about 15 cm long
- 7 betel leaves
- 1 chili
- 3 scallions
- Thin floral wire for decoration, optional
Preperation
Slice and blanch the mushrooms, boil the chicken for broth, and prepare the garnishes and add-ins before cooking the soup.
Instructions
- Slice the straw mushrooms, blanch briefly in boiling salted water, then rinse quickly in cold water.
- Boil the chicken until cooked and reserve about 2 liters of broth. Shred the chicken meat and julienne the skin.
- Beat 1 egg white with a little salt, steam until set, then trim into swan shapes for garnish if desired.
- Steam 1 egg yolk until cooked and mash finely. Beat the remaining eggs together.
- Slice 1 onion thinly. Carve the other onion into a lotus flower and tint pink if desired.
- Boil the quail eggs and peel them. Slice the Vietnamese sausage into strips. Blanch the winter melon. Carve the chili into a flower if desired.
- Bring the chicken broth to a boil and season with VV FOODS chicken stock. Add the chicken, quail eggs, sausage, crab meat, sliced onion, and mushrooms.
- Mix the tapioca starch with water and stir it into the soup to thicken slightly, then add the beaten eggs in a thin stream.
- Transfer to a serving tureen, sprinkle with mashed egg yolk, pepper, and cilantro, and garnish as desired.
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