Vietnamese Stuffed Crab (Cua Nhồi Vietnam)
A Savory and Spicy Specialty

Vietnamese stuffed crab is an iconic dish that combines the rich and fresh flavors of Vietnamese cuisine. It marries the sweetness of crab with spicy and fragrant ingredients to offer an unforgettable taste experience. Here is a detailed recipe to prepare this delicious dish.

Ingredients:

• 2 to 3 fresh crabs (Con cua tươi - depending on size)
• 200g crab meat (Thịt cua)
• 1 cup rice vermicelli, soaked and cooked according to the package instructions (Bún gạo, ngâm và nấu theo hướng dẫn trên bao bì)
• 1 carrot, grated (Cà rốt, bào sợi)
• 1 onion, finely chopped (Hành tây, băm nhỏ)
• 3 cloves garlic, minced (Tỏi, băm nhỏ)
• 15g dried black mushrooms (Nấm mèo khô, ngâm trong nước lạnh 30 phút và vắt khô)
• 50g button mushrooms (Nấm mỡ, thơm hơn)
• 1 tablespoon fresh ginger, grated (Gừng tươi, bào nhỏ)
• 1 egg (Trứng)
• 1/4 cup fresh coriander, chopped (Rau mùi tươi, thái nhỏ)
• 1/4 cup chives, chopped (Hành lá, thái nhỏ)
• 2 tablespoons soy sauce (Xì dầu - Nước tương)
• 2 tablespoons oyster sauce (Dầu hào)
• 1 tablespoon fish sauce (Nước mắm)
• 1 teaspoon sugar (Đường)
• Ground black pepper, to taste (Hạt tiêu đen xay, theo khẩu vị)
• Vegetable oil for frying (Dầu ăn để chiên)

Instructions:

Preparing the Crabs:

1. Cleaning the Crabs:
   • Gently remove the crab shells, making sure to remove the gills and other inedible parts.
   • Rinse the crabs under cold water to remove any impurities. If using extra crab meat, ensure it is well-drained to avoid excess water.

Preparing the Filling:

2. Cooking the Vermicelli and Vegetables:

   • Cook the rice vermicelli according to the package instructions, then drain and cut them into small pieces.
   • Soak the dried black mushrooms in a bowl of cold water for 30 minutes, then squeeze out the water and chop them finely.
   • Slice the button mushrooms.
   • Grate the carrot and chop the onion, garlic, coriander, and chives.

3. Mixing the Ingredients:

   • In a large bowl, combine the crab meat, rice vermicelli, black mushrooms, button mushrooms, grated carrot, onion, garlic, grated ginger, egg, coriander, chives, soy sauce, oyster sauce, fish sauce, sugar, and black pepper.
   • Mix all the ingredients well to form a fragrant, homogeneous filling.

Stuffing the Crabs:

4. Filling the Crab Shells:
   • Take the crab shells and generously stuff them with the prepared filling. Press the filling down firmly so it holds together and takes the shape of the shell.

Cooking:

5. Frying the Stuffed Crabs:
   • Heat a little vegetable oil in a large pan over medium heat.
   • Place the stuffed crabs in the pan and cook them until they are golden brown and crispy on both sides. This will take about 10-15 minutes, depending on the size of the crabs.

Serving:

6. Presentation:
   • Serve the stuffed crabs hot, garnished with additional fresh coriander for a touch of color and freshness.
   • Accompany them with fish sauce for dipping and serve with cooked rice or rice vermicelli.

Tips and Variations:

There are several variations of the Vietnamese stuffed crab recipe that may vary depending on the region and personal preferences. Here are some popular variations of this dish, along with their Vietnamese names:

1. Stuffed Crab with Vegetables (Cua nhồi rau củ):
   This version uses a larger amount of vegetables in the filling, such as mung beans, cabbage, or green peas, to add texture and freshness to the dish.

2. Stuffed Crab with Rice Vermicelli and Shrimp (Cua nhồi bún gạo và tôm):
   In this variation, chopped shrimp are added to the filling along with crab meat and rice vermicelli, offering a richer flavor and more marine protein.

3. Stuffed Crab with Curry Sauce (Cua nhồi cà ri):
   A version with a mild curry sauce, which gives the dish a spicier and more aromatic flavor, often accompanied by coconut milk for a creamier texture.

4. Stuffed Crab with Tamarind Sauce (Cua nhồi sốt me):
   Tamarind is used in this version to add a sweet-sour touch. The tamarind sauce adds depth of flavor and a slightly tangy taste, much loved in Vietnamese cuisine.

5. Stuffed Crab with Cashew Nuts (Cua nhồi hạt điều):
   In this version, roasted cashew nuts are added to the filling to provide a delightful crunch and a slightly sweet, nutty flavor.

6. Stuffed Crab with Fermented Fish Sauce (Cua nhồi mắm tôm):
   Another variation involves using mắm tôm (fermented fish sauce) in the filling. This gives the dish a more intense and umami flavor, typical of some recipes from northern Vietnam.

7. Stuffed Crab with Chicken Liver (Cua nhồi gan gà):
   Some add chicken liver to the filling for added richness and a distinctive flavor, making the dish even more savory and hearty.

Conclusion:

Vietnamese stuffed crab is a quintessential dish in Vietnamese cuisine, blending freshness, spices, and sweetness. The combination of ingredients like ginger, fish sauce, and oyster sauce makes this dish particularly savory. It's an excellent choice for a communal meal, to share with family or friends. Served with rice or rice vermicelli, this dish will transport you directly to the heart of Vietnam!