Pacific Rim Style Crab with Vermicelli
|Garlic||2 Clove (10 gm), thinly sliced|
|Grated ginger/Thinly sliced fresh ginger||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Sesame oil||1⁄2 Teaspoon|
|Fish sauce||1 Teaspoon (Vietnamese Style)|
|Soy sauce||1 Teaspoon (Or According To Taste)|
|Seafood stock/Chicken / vegetable stock||1 1⁄3 Cup (21.33 tbs)|
|Vermicelli||1 Pound (450 Gram)|
|Rice noodles||1 Cup (16 tbs) (Asian Style)|
|Chopped fresh cilantro||1 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
|Chopped fresh mint||1 Tablespoon|
|Green onions||1 Bunch (100 gm), thinly sliced on diagonal|
|Cooked dungeness crabs||1 Pound (450 Gram Or King Crabs)|
In a 6 quart (6 1) saucepan, over medium heat, lightly saute the garlic and ginger in peanut and sesame oil.
Add fish sauce, soy sauce, and stock.
Bring to a low boil.
Cook until noodles are just tender, about 5 to 7 minutes.
Stir in cilantro, basil, mint, and green onions.
Scoop into serving bowls and top with fresh crab.
Top with chili oil or paste to taste.