Thread: Vietnamese Fermented Crab?

Sqwertz submitted this idea :
> I've got a couple of those 10oz square plastic jars of Vietnamese
> fermented crabs taking up space in the freezer. They've been on my
> bucket list for 20 years, and in my freezer for 2 years.

> Now what?
> I've heard that they're pounded through a sieve and the paste is used
> in some soups, possibly bun bo hue or bun rieu. But there is next to
> zero information about this out there on this damn Interwebnet thing.
> The crabs are really nasty looking stuff. I haven't opened them yet
> but they are black yucky. So they must be good!
> -sw

you've seen this one?:

<http://vietnam-cooking-experience.com/en/portfolio/braised-pork-with-galangal/>

Cheers,
-maxwell