Description
A rustic, comforting summer soup made from pounded paddy crabs, cooked with mucilaginous Malabar spinach (Mong Toi) and jute leaves.
Restaurants serving Canh Cua Rau Mong Toi
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Paddy crabs
- Malabar spinach(Mong Toi)
- Fish sauce
- Salt
Instructions
- Pound whole paddy crabs, mix with water, and strain to get crab juice.
- Heat the juice.
- Add Malabar spinach and boil.
Learn more Spice, substitutes, tips
Key spices
Rich crab broth
Substitutes at Japanese supermarkets
Malabar spinach, Canned crab, Dashi
Pairing
Stir-fried eggplant / White Rice
Trivia
When heated, the crab protein forms fluffy curds on top. The ultimate 'mother's taste' that makes Vietnamese feel at home.
Eating tips & etiquette
Pour over rice; let the slimy Malabar spinach and intense crab umami slide down your throat. Perfect for summer fatigue.
Allergen
Crab, Fish