Canh Cua Đồng

Canh Cua Đồng is a traditional Vietnamese freshwater crab soup that is light yet flavorful, often enjoyed with rice. This nutritious dish showcases the delicate sweetness of crabs paired with vibrant vegetables and aromatic herbs.

Ingredients

• Freshwater crabs - 200 grams
• Water - 1 liter
• Pork bones - 150 grams
• Tomatoes - 1 medium, diced
• Okra - 100 grams, sliced
• Mushrooms - 50 grams, sliced
• Fish sauce - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh dill - 20 grams, chopped
• Spring onions - 2 stalks, chopped
• Coriander - 10 grams, chopped

Steps

1. Rinse the freshwater crabs under cold water, removing any debris and set aside.
2. In a large pot, bring 1 liter of water to a boil and add the pork bones. Let it simmer for about 15 minutes to create a flavorful broth.
3. After 15 minutes, add the crabs to the pot and cook for an additional 10 minutes until they turn bright red.
4. Remove the crabs and set them aside. Strain the broth to remove the pork bones and any impurities.
5. Return the strained broth to the pot and add the diced tomatoes, sliced okra, and mushrooms. Cook for 10 minutes until the vegetables are tender.
6. Add fish sauce, salt, and black pepper to the pot, stirring well.
7. While the soup is simmering, crack the crabs slightly to release their sweetness and then add them back to the soup.
8. Stir in the chopped dill, spring onions, and coriander, and let it cook for another 5 minutes.
9. Taste and adjust seasoning if necessary before serving hot.

Nutrition

• Calories: 220
• Protein: 28 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 75 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in protein from freshwater crabs, promoting muscle health.
• Packed with vitamins and minerals from fresh vegetables and herbs, supporting overall wellness.

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