Delicious and Hearty Crab and Luffa Soup for Family Meals

Crab and luffa soup is a familiar dish in Vietnamese meals. With the refreshing flavor of luffa, the natural sweetness of crab meat, and aromatic herbs, this soup is not only easy to eat but also very nutritious. Let’s explore the authentic way to make crab and luffa soup with Sổ Tay Món Ăn in the article below!

Preparing Ingredients

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Difficulty: Easy

Necessary Ingredients (for 4 people)

• Freshwater crabs: 200 grams
• Luffa: 3 medium-sized
• Jute leaves: 100 grams
• Malabar spinach: 100 grams
• Sessile joyweed flowers: 100 grams
• Fish sauce: 1 tablespoon
• Salt: 1 teaspoon

Fresh ingredients for a delicious soup

Choosing Fresh Ingredients

Selecting Quality Freshwater Crabs

• Good crabs usually have a characteristic gray color with a shiny shell.
• When touched, healthy crabs move quickly, with their legs and claws pointing upwards.
• Check the meat firmness by gently squeezing the crab’s body; if it feels soft and mushy, the crab has little meat and is not tasty.

Choosing Fresh Luffa

• Prioritize luffa with a stem that still has sap and is not darkened, ensuring freshness.
• Good luffa has good elasticity when lightly pressed, not soft or collapsed. Avoid choosing overly large fruits or those with slightly yellow skin as they are often old and not crisp.

Steps to Follow

1. Preparing the Freshwater Crabs

• Wash the crabs with water about 2-3 times to remove dirt.
• Separate the crab shell, scoop out the yellow roe into a separate bowl. Wash the crab body thoroughly and blend it with 300ml of filtered water.
• Strain the mixture through a sieve multiple times to obtain clear crab juice without sediment.

Tip: To clean the crabs better, soak them in rice water for about 10 minutes before washing.

Preparing freshwater crabs
Thoroughly preparing crabs enhances the soup’s flavor

2. Preparing Other Ingredients

• Peel the luffa, wash it clean, and cut it into bite-sized pieces (about 0.5cm thick).
• Pick the young leaves of jute leaves and Malabar spinach, wash them clean, and cut them into small pieces.
• Remove the old parts of the sessile joyweed flowers, wash them clean, and let them drain.

Preparing ingredients
Cleanly prepared vegetables create a perfect soup

3. Cooking Crab and Luffa Soup

• Boil the strained crab juice on the stove over high heat. When it boils, add the crab roe and stir gently to create an attractive pattern.
• Continue adding the luffa, jute leaves, Malabar spinach, and sessile joyweed flowers to the pot. Season with 1 tablespoon of fish sauce and 1 teaspoon of salt.
• Cook for another 3-5 minutes until the vegetables are soft, adjust the seasoning to taste, then turn off the heat.

Cooking crab and luffa soup
Cooking the soup correctly preserves its natural flavor

4. Finishing and Enjoying

• Ladle the soup into bowls, and sprinkle with some green onions or herbs to enhance the flavor.
• Crab and luffa soup with its sweet and refreshing taste from the crab, soft luffa, and fresh greens will surely satisfy your family.

Finished crab and luffa soup
The completed crab and luffa soup, ready to serve your family meal

Conclusion

The method of making crab and luffa soup is not only simple but also highly nutritious. It’s a suitable dish for hot summer days or when you want to add more nutrients to your family’s diet. Save this recipe and try it out today!

Wishing you success and delicious meals with your loved ones!

References:

• Simple method to prepare freshwater crabs
• Expert guide on choosing fresh ingredients