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Thread: Vietnamese Fermented Crab?

  1. #1
    Sqwertz Guest

    Default Vietnamese Fermented Crab?

    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

  2. #2
    maxwell Guest

    Default Re: 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



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