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In a medium size pot add the pork ribs and enough water to cover the ribs. Boil for 10 minutes. What you are looking for is all the scum at the top. Parboiling will make a clear broth.
Take the pork ribs and rinse them under cold water until all the scrum is removed.
In the Instant Pot inner pot add water, cleaned pork ribs, ginger, onion and salt. Set Instant Pot to 30 minutes high pressure and let it natural release for 30 minutes.
While the broth is being made. Prepare the crab and pork mixture. In a medium mixing bowl add the ground pork, minced crab meat, eggs, salt, pepper, fish sauce, sugar crab paste and green onions. Mix well until you no longer see chunks of ground pork. Set aside.
Cut the tomatoes into quarters and slice the shallot. On medium-high heat in a large saucepan add oil and brown the shallots. Add the tomatoes and 2 tbsp sugar and slightly cook add sides for roughly 3-5 minutes. Set aside.
After the broth is done natural release. Carefully open the lid and set it to saute mode. Remove the onion and ginger. Using a large spoon add the crab and pork mixture but scoping a large spoonful. Add it slowly into the broth and continue scoping until all of the crab and pork mixture it is in the soup. Let it cook for 8-10 minutes. Add the tofu and tomatoes and cook for an additional 2-4 minutes. Season with salt accordingly.
Add rice vermicelli noodles to a bowl. Add soup and a mix of crab and pork patties, tofu and tomatoes. Garnish with herbs, bean sprouts, red cabbage, lemon/lime juice. Enjoy!