" Imagine the subtle sweetness of young gourd melding with the rich umami of crab roe, all swimming in a broth of coconut water and dried shrimp. One spoonful, and the summer heat simply vanishes. "
01 The Market Basket
The Savory Base
- Ca Mau Crab: 1-2 crabs. Ideally female crabs with roe for that golden broth color.
- Dried Shrimp: 50g. Soaked until soft. The secret weapon for umami.
- Fresh Coconut Water: 1 whole coconut. Essential for the authentic Southern sweetness.
The Fresh Greens
- Young Bottle Gourd: 1 fruit. Skin should be smooth and yield slightly to pressure.
- Accompaniments: Malabar spinach, pumpkin flowers, and straw mushrooms.
02 The Preparation
The Crab
Clean thoroughly. Separate the top shell and gently scoop out the roe into a small bowl. Cut the body into quarters.
The Gourd
Slice into bite-sized strips or chunks. Do not slice too thin, or it will lose its delightful crunch.
The Shrimp Base
Lightly pound the soaked dried shrimp. This releases the flavors into the broth more effectively.
03 The Cooking Ritual
First, The Colors
Sauté garlic until fragrant. Gently add the crab roe to create a vibrant golden oil. Add the pounded dried shrimp and toss until the kitchen smells of the ocean.
Second, The Broth
Pour in the coconut water and plain water (1:1 ratio). Bring to a boil. Season simply with rock sugar and fish sauce. The broth should be clear, light, and naturally sweet.
Finally, The Union
Add the crab pieces and simmer for 7-10 minutes.
Important: Only add the gourd when you are seated at the table. Gourd cooks in seconds; it should be eaten while still slightly crisp.
The Art of Eating
Serve piping hot with vermicelli noodles. Dip the crunchy gourd and sweet crab meat into a small saucer of pure fish sauce crushed with bird's eye chilies.
It is a dish that does not demand attention, yet somehow, it is all you can think about while you are eating it.