Lunch

Bún Chả Cua Mềm

Name: Bún Chả Cua Mềm
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 whole soft-shell crabs (about 4 oz each), cleaned; 6 oz pork belly, sliced ¼-inch thick; 2 tablespoons fish sauce; 1 tablespoon palm sugar; 1 tablespoon honey; 6 oz rice vermicelli; ¼ cup roasted peanuts, crushed; 3 tablespoons hoisin sauce; 2 tablespoons peanut butter; 1 tablespoon lime juice; 1 cup fresh mint; 1 cup fresh cilantro; ½ cup fresh Thai basil; 1 daikon radish, julienned; 4 scallions, cut into 2-inch pieces; 3 tablespoons crispy shallots (store-bought or homemade); 2 tablespoons neutral oil; Salt and white pepper to taste

Sweet, tender soft-shell crab sits atop a bed of cool vermicelli noodles alongside caramelized pork belly and a riot of fresh herbs. The whole ensemble is dressed with a silky peanut sauce and crowned with crispy shallots, creating a textural and flavor symphony that defines Vietnamese spring cuisine.

1354cal 44gprotein 119gcarbs 79gfat 20min prep 18min cook 2serves

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