Ingredients

• 1 package of rice vermicelli (cook to package directions)
• 2 quarts chicken broth
• 2 quarts water
• Cooking oil
• 5 cloves of garlic minced
• 6 large romatomatos (cut into wedges of 4)
• 1 can diced pineapple
• Package of fried tofu
• 1 pound lump crab
• ½ pound ground pork
• ½ pound of shrimp (peeled and deveined) chop to paste consistency
• 1 jar crab paste
• 3 eggs
• 1 teaspoon black pepper
• Bean sprouts
• Cilantro
• Thinly sliced cabbage
• 1 can of quail eggs (drained)
• Au Co Fine Foods Sa Té Lemongrass Chili Oil

How to make it:

1. Cook the noodles to package directions.
2. In large bowl, add ground pork, chopped shrimp, lump crab meat, ¾ of jar of crab paste, 3 eggs, season with black pepper. Mixed til thoroughly mixed and refrigerate.
3. In large stock pot, add cooking oil and sauté minced garlic. Add in romatomatos and sauté for additional 2 minutes.
4. Add in the chicken broth and water.
5. Add in can of diced pineapple and half the pineapple juice in container.
6. Add in the quail eggs.
7. When stock is boiling, add the mixed crab mixture by scooping in a large spoonful (2 tablespoons) and drop into pot. When the crab meatballs are finished cooking, they will float.
8. Add in the fried tofu.
9. Bring to boil and lower heat to simmer.
10. In a large bowl, add the noodles, the cabbage and herbs, and top off with the broth (remember to include in each bowl the crab mixtures, tofu, tomatoes, quail eggs, pineapple).
11. Top off with Au Co Fine Foods Sa Té Lemongrass Chili Oil to level up!