Seafood Noodle Soup (Bun Rieu)

My son doesn’t like to eat the traditional Chinese dinner with rice and three courses meal. So I decided to cook something really light and yet it's not filling for dinner. Its cold out and we need something that is warm and tasty. Seafood noodle soup fit perfectly for this occasion.

 This soup noodle is very easy to make and take no time. One pot of soup fills with all the ingredients and with another pot to boil the noodles. The time to create this dinner approximately 1 hour and the serving is adjustable to however many people

Ingredients:  (serving for 3)

1 egg

1 can of crab/shrimp paste

4 large tomatoes

1 bag of fish tofu

2 garlic cloves (minced)

1 small onion (diced)

1 bag of dry noodle (thin noodle type)

1 tbsp of fish sauce

1 tsp of salt

3 scallion of green onion

4 cups of water

1 lbs of pork neck bone

Cooking instruction:

Bring the pork neck bone to boil in 4 cups of water. Pan fried the garlic, onion, fish tofu and tomatoes on a separately pan. Put all spices. Cook it for 15 minutes until tomatoes become all soggy. Mixed them with the boiling soup stock and cook it together for 45 minutes. In a separate bowl, mix an egg to the crab/shrimp paste together. Wait until the soup is almost ready (approx. 45 minutes later); put the crab/shrimp in the soup base. On a separate pot, bring the water to boil and put the dry noodle into the water.  Boil it until the noodle is softens then drain out the water in the sink. Place the noodles in a bowl and pour the soup over it. Finally, put some chopped green onion on top.  Wah-la! Dinner is served!