Crab noodle soup with Song Con flavor

Quy Nhon crab vermicelli has the alluvial flavor of the Kon river, of immense rice fields, reminiscent of childhood, remembering the rustic, rustic taste of home in the ripe rice season... For a delicious dish, The chef has to work a lot. First, the crabs are put in a stone mortar and pounded. After brushing, people put it on the comb, we have a thick, yellow-yellow crab juice, on the surface there are glossy grease scum. That is attractive enough. Crab juice is mixed with beaten egg, adding a little monosodium glutamate, sugar, salt, pepper, and chili. Boil a pot of old boiling water, pour this mixture into a pot of fragrant broth. In about a few minutes, the broth has thickened into golden brown patches, just need a pair of chopsticks, gently roll it to break it up as you like. Strange and more delicious with more seaweed. Enjoy once delicious crab dish, rich, with thick brown, yellow special fragrant, surely the aftertaste will linger forever. Eating crab vermicelli must necessarily be accompanied by vegetables, including all kinds of tangy bananas, perilla, laksa leaves, bean sprouts, young green salad, herbs... On rainy days, it's raining outside. By the side of the steaming pot of vermicelli vermicelli, it is warm to feel the love of the country.