Crab Tails Pho, Pho Tm

A delicious mushroom dish for any occasion!

2 pieces of black tree ear mushrooms 1 cube cube liter of fish or chicken stock, – good good er quality – and and peeled – mixed mixed with – and and

– chopped chopped

4 large large sse crab tails, cooked un- — peeled peeled for garnish

– turned turned

1 small small e egg, hard-boiled, finely chopped 1 small small e onion, finely chopped, salt salt alz

Black pepper, pepper, f. A.d.M.

Soak tree ear mushrooms in very hot water for 10 minutes until soft. Then cut into narrow slices and add to the stock form. (Cut mushrooms into thin slices and add to stock.) Place in a suitable bowl and set on the table. Cut cucumber into narrow slices or matchstick-sized sticks. into a suitable bowl and place on the table. Soak vermicelli in water that has cooled slightly after boiling (about five min). Drain and fill into four baking bowls. Place crab tails in a suitable bowl and set on the table. Meanwhile, bring stock to a boil and gently bubble.

Guests garnish their baking bowls with ingredients on the table, then pour hot stock over all together. Season with Nuoc Mam sauce of choice and garnish the soup bowls with the unpeeled crab tails.

For the shrimp balls, mix all ingredients with your hands, form fine dumplings from the dough. Stuff them in the k

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