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Crab “huge” soup costing half a million dong in Saigon “attracts” customers to enjoy

 The giant crab claw, weighing up to a few pounds, is placed in a hot pot of soil, mixed with thick soup, aromatic.

Crab soup is a famous snack in Saigon. Wandering around the city, even in small alleys, diners can easily find delicious crab soup shops with affordable prices from only 15,000 – 30,000 VND / serving.

For many gourmets, crab soup at a seafood soup specialist restaurant on Tran Van Dang street, District 3 is more popular. The special topping part with the “super big” crab “is the highlight that attracts customers.

As the name implies, this unique dish consists of a thick soup that matches a large crab claw. There are also many other familiar ingredients such as corn kernels (corn), shiitake mushrooms, egg whites, …

Crab “huge” soup costing half a million dong in Saigon “attracts” customers to enjoy
Giant crab claw soup. Photo: Bao Bao

Quynh Nhu – the owner of the shop, said that she has sold the giant crab soup for 4 years. During the peak period, the restaurant serves about 300-350 crab soups / day.

“As for giant crabs, the shop only serves about 10-15 servings per day. Depending on the season, the sweet crab meat can be selected, the bigger it is to make delicious soup,” she said.

To make a delicious soup with its own flavor and beautiful color, she uses bone broth and mushrooms, combined with heirloom ingredients.

In particular, the “giant” paw is cleverly processed from crab meat, making even diners confused. Unlike a real crab with modest size, Nhu has created her own recipe to create a giant version of “crab”.

Crab meat is filtered, stuffed into a giant claw shape. Photo: Yan Ka

Ca Mau crabs weighing more than 1kg, must be carefully selected for the meat. The chef will separate the crabs apart, steam the crabs and filter the meat. The collected meat is stuffed, forming a large crab shape, no different from the “original”. After that, the crabs are steamed again and then put in the soup bowl to serve customers.

Meticulous from the selection of crabs to the processing process, the crabs, after finishing, still retain their freshness. The way the hand is stuffed firmly, has adhesion so when eaten, it is not broken or has a fishy smell.

Crab soup is better when eaten hot, if left to cool, it will easily become thin. Photo: Bao Bao

When the customer orders, the chef will scoop out the soup and place the crab claws on top. The clay pot not only creates a different highlight, but also helps the soup keep its heat, giving it a characteristic aroma.

Another unique feature that makes crab soup attractive is Thai fish sauce with full of spicy taste. Diners can dab the crabs directly into the fish sauce or mix well into the soup. The sweetness of the meat, the aroma of seafood and the thick soup combined with the spicy and sour dipping sauce create a rich dish that will fascinate anyone.

Guests can order more boiled eggs, abalone or fish with crab soup. Photo: Bao Bao

Each giant crab soup is priced at 499,000 VND. The heavier a few pounds but contains the juicy meat of an entire crab.

Diners can also enjoy smaller crabs in the restaurant’s best crab soup for 399,000 VND or some other popular crab soup priced at 50,000 – 90,000 VND / serving.

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