Savory Crab and Tomato Noodle Soup with Vermicelli

Soak vermicelli noodles in warm water for 15-20 minutes until softened, then drain. Finely chop one shallot. In a bowl, combine crab paste, egg, 1 tablespoon of fish sauce, and the chopped shallot. Mix well to form the crab mixture.

Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Finely chop the remaining shallot and sauté until fragrant, about 1 minute. Quarter the tomatoes and add them to the pot with a pinch of salt and sugar. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 5-7 minutes. Lightly mash some of the tomatoes with the back of your spoon.

Pour the chicken or pork broth into the pot with the tomatoes. Bring to a gentle simmer. Carefully spoon the crab mixture into the simmering broth in small, golf-ball sized dollops. The crab cakes will float to the surface as they cook. Add the fried tofu puffs to the pot.

Add the remaining 2 tablespoons of fish sauce and the shrimp paste (if using) to the broth. Taste and adjust seasoning with more fish sauce, salt, or sugar as needed to achieve a balanced savory and tangy flavor. Simmer for 10-15 minutes to allow the flavors to meld and the crab cakes to fully cook.

While the soup simmers, cook the soaked vermicelli noodles according to package directions if they require further cooking (usually a quick boil). Drain well. Divide the cooked noodles among serving bowls. Ladle the hot soup with crab cakes, tomatoes, and tofu puffs generously over the noodles. Garnish with chopped green onions and cilantro. Serve immediately with optional fresh herbs and lime wedges on the side.