Vietnamese Crab Noodle Soup

Instructions

1. Prepare the crab mixture
   In a bowl, combine the crab meat with the beaten eggs, 1 tablespoon of fish sauce, and a pinch of salt. Mix well and set aside.
2. Start the broth
   Heat the vegetable oil in a large pot over medium heat. Add the shrimp paste and stir until fragrant, about 1 minute. Add the quartered tomatoes and cook until they begin to break down, about 5 minutes.
3. Build the soup base
   Pour in the stock and bring to a boil. Reduce the heat to a simmer and add the remaining fish sauce and sugar. Let the broth simmer for 15 minutes to develop flavors.
4. Cook the crab mixture
   Gently drop spoonfuls of the crab-egg mixture into the simmering broth. Let it cook undisturbed for about 5 minutes until the egg sets and floats to the top.
5. Prepare the noodles
   While the crab mixture cooks, prepare the rice vermicelli according to package instructions. Drain well and divide among serving bowls.
6. Finish the soup
   Taste the broth and adjust seasoning with additional fish sauce or sugar if needed. Add half of the sliced green onions to the soup and stir gently.
7. Serve
   Ladle the hot soup with crab mixture over the noodles in each bowl. Top with bean sprouts, remaining green onions, and fresh herbs. Serve with lime wedges on the side.