Bún riêu (crab and tomato vermicelli soup)

Instructions

1. Crush the crab meat with 1 tablespoon of water, then mix with the beaten egg and a little salt: this will form flakes as it cooks.
2. Fry the sliced onion and garlic in the oil until golden, then add the minced meat and let it brown.
3. Add the tomatoes cut into wedges, the purée and the shrimp paste, then let it stew for 5 minutes.
4. Pour in the stock, bring to the boil, then season with sugar, salt and pepper. Pour the crab mixture in a thin stream while stirring gently to form flakes.
5. Fry the tofu cut into cubes until golden, then set aside.
6. Blanch the vermicelli, divide among the bowls, then ladle the very hot soup over them.
7. Top with tofu, bean sprouts, coriander, chilli rings and a lime wedge.