Bánh canh cua - Thử làm bánh canh cua đắt nhất Sài Gòn với Natha Food, tự làm sợi bánh canh

Hello everyone, today I am going to show you how to make a 300,000 VND Crab Noodle Soup Let's see if it is as expensive as the one I make at home A lot of people say that a 300,000 VND Crab Noodle Soup is too expensive But do you know that this type of crab is very expensive? Today I bought this type of crab It is already steamed and peeled It costs about 1.4 million VND per kg I don't know if I bought it expensive or not But 1.4 million VND is half a kilo Meanwhile, a bowl of crab noodle soup has 6 claws Of course, their claws are not as big as mine Today I bought a big claw They sell this type of claw at Binh Thanh market There are many types, small, big, small That one is not expensive Today at home I will cook crab noodle soup Let's see if it is as expensive as the one I make at home This part of the crab is already steamed I will put it in the fridge I will take it out when it is almost cooked I have 300g of shrimps If you like shrimps, you can boil more If you don't like shrimps, you can boil less This is pork blood If you want to eat pork blood, you can buy 300g And a piece of pork skin To make the soup sweeter, I will use 1 dried fish and 1 dried squid I have introduced this dried fish many times It is also called dried fish When cooking soup, there is no smell of dried fish It is very sweet and delicious If you cook a lot of dried squid, it is very sweet and delicious But it smells a lot of dried squid So I rarely use dried squid Today I use a very small dried squid And this dried fish is very big In case you use dried fish only, you don't have to use dried squid It won't have a lot of smell If you buy it at a Chinese market In the US, there is a 99 Brand market It sells a lot of dried fish In other places, I think where there are Chinese people, they sell this This is very popular Chinese people use it to cook soup, noodles, porridge It is very delicious In case you don't have dried fish You don't have to use it It is just an option to increase the sweetness of the soup Here I have a leg of pork leg About 1.5 kg I asked the seller to cut the pork leg The upper part of the pork leg I asked the seller to remove the middle bone About a few bones like this I will use this bone to cook sweet soup This is a type of crab noodle soup I can use the broth from vegetables For example, this white cabbage There are some dishes I use this white cabbage Because it has a lot of smell It sells the smell of the food So I use it very limited This crab noodle soup I can use Today I use this white cabbage About 300g I bought 2 small carrots About 300g 2 onions 100g for each 1 carrot About 300g It is very delicious I have a little more Onions to make fried onions Scallions Coriander When you buy coriander You should pay attention I bought this coriander I will use this coriander to make sweet soup A little bit of mushrooms Some restaurants cook with mushrooms Some restaurants do not have mushrooms If you like to eat mushrooms You can cook mushrooms If you don't like mushrooms, don't cook Today I use 100g of mushrooms I choose the small ones I don't need to peel I will boil the water I will put half a spoon of salt And half a spoon of vinegar I will put half a spoon of salt And half a spoon of vinegar I will boil 2 onions One to cook sweet soup And one to boil the bones I will cut the small onion Put in here Wait for the water to boil I will put the bones in I will boil all the pork legs I like to eat pork skin I will put the pork skin I will boil the bones About 5-10 minutes I will boil the bones about 5 minutes later, the water is boiling again, I will take it out and wash it with cold water I will wash the bones first, the part of the pork leg that has been removed they have removed the bones for me I wash the bones first to cook the broth and the ones that I wash later to shave I have a pot of water, 4 liters of water I cook if you use less water, you can use a smaller pot turn on the heat if you like it sweet, you can buy more bones today I cook the bones from the pork leg I cook the bones from the cold water during the cooking time, I will shave the pork leg I will be back in a few minutes to put them in if you cook the bones, you cook them for 3-4 hours but because the bones are in the pork leg, I cook them for 1 hour then I put the pork leg in and cook the bones I cook, I can lower the heat to boil then I lower the heat to simmer I see it boiling like this, I will lower the heat if you don't cook the bones, you can put them in and cook them quickly I wash the bones and shave them when I boil them like this, the hair will float up a lot or if you like it better, you can burn it if you burn it, the hair will be burnt and the meat will be more fragrant I will wrap the pork leg in a little bit when I boil them like this, the hair will float up it's very easy to shave the pork leg has been boiled and rinsed with cold water I shave the hair and wash it again with cold water it will be clean like this and this part of the bone, I will shave it again so when I cut it, it will be more beautiful you don't have to shave it usually, many people care about this part of the bone they will put more pork belly in here, it will be very delicious but today I forgot to buy pepper so I shave it like this if you see it, you can put more meat in here it will be more delicious usually, I see people ask the butcher to shave it again they shave it beautifully at home, sometimes I don't shave it well but today I want to film, so I brought it home to shave maybe it's not as beautiful as people if you want to shave it beautifully, ask the butcher to shave it for you my pot of water has been boiling for an hour now I will turn the heat up to put the pork legs in put all the pork legs, bones and meat in I will turn the heat up again to remove the foam I will grill one onion I have already boiled the meat I will grill the other one I will also grill the dried catfish I will also grill the squid I will grill it until it's golden and fragrant I will peel the onion so that the outside is black if you don't eat the carrots, you will leave the whole bag if you want to eat it, you can peel it then cook it in the broth then cut the carrots into thin slices and put it in a bowl of soup it will be delicious usually, in the spring season I see a lot of young ginseng in the market young ginseng is eaten raw it's sweet and delicious if you cook it, you cook it with the old ginseng it will be sweeter if you don't have the old ginseng you can use any type of old ginseng that is sweet in Vietnam, the old ginseng is cheap and sweet so I usually cook the soup with the old ginseng you don't have to use the real old ginseng after peeling the old ginseng I will wash it then cut it into big pieces to cook I cut the old ginseng into squares I will cook these later the carrots I bought today are very small, so I didn't cut them for the mushrooms I usually soak a little flour in the mushrooms to make the mushrooms whiter if you don't like to soak the flour you can wash it with salt water then I will clean it because I bought this mushroom it's small so I won't cut it I will leave the whole mushroom if you buy a big mushroom you can cut it when the water is boiling there will be foam I will add a little cold water to reduce the heat to remove the foam when the water is boiling I will add the dried squid dried catfish or dried catfish I will add the grilled onions the old ginseng all the old ginseng I will add all of my soup if you eat this carrot I will add it later if I add it now it will be very sweet I will cook my pot until the pork leg is soft this pork leg is usually soft for about 1 hour if you buy old pork it will take longer depending on the stove you can cook it longer or faster don't cook it too big cook it medium or medium-low if you cook it too small it will take a long time to cook if you cook it too small it will take a long time to cook I put the vegetables in when it boils again I will add a little flavor it will make the soup stronger I will add 2 Tbsp sugar sugar small sugar then put half a tsp of salt it's a lot and half a tsp of seasoning just for more flavor no seasoning yet then I will cook the pot until the pork leg is soft If the meat is soft, you can take it out first I usually take the foam out first During the cooking process, I prepare the flour to make the soup After I put the meat in for about 40 minutes, it's almost soft, but not yet soft I will add the coriander roots The coriander roots also want to release water quickly, about 15 minutes You put it in first, before the meat is soft, about 15 minutes This part is sticky, so I soak it So when I use it, I wash it and clean it I will only cut the roots, and this part I will put it in the soup later And I will put about 10 coriander roots in here I cook the meat until it is cooked, then I take it out I will fry the onion to get the oil, so I will use a bowl of oil When the oil is boiling, I put the onion in and fry it until it is golden When the onion is a little yellow, I turn off the stove This fried onion is very crispy This onion oil, I will first make the color of the oil even, then I put it in the flour Third, I will stir-fry the crab in a while I will leave the pan for a while Add about 2 tablespoons of onion oil When the oil is hot, I will turn off the stove To make the color even, remember to cover the lid I leave it here, when I use it, I will remove the color I will boil the color evenly When making rice noodles, people usually grind the rice into flour It will be crispy and delicious, and it will smell good When making rice flour, I usually smell a lot of rice flour And it's not very tough So today I use rice flour and I will use more glutinous rice flour This glutinous rice flour will help the noodles to be soft, not hard like tapioca flour Usually, I use new rice flour, it will be less smelly than old rice flour In case you use old rice flour, you should soak it in water several times to make the flour less smelly In the video of making rice noodles in a pan, I have instructed how to soak the water to release the smell of the flour Help the flour to be tougher and more fragrant In this recipe, I didn't do it But if you do it that way, the flour will not be smelly and it will be tougher I did it in a hurry so I didn't soak the flour, because it usually takes at least 4 hours to soak the flour Today I will use half a kilogram of rice flour You can use any soft rice flour In case you use glutinous rice flour, it will be better than this rice flour You can reduce the rice flour I will use 100g of glutinous rice flour In Vietnam, I usually buy it from Sinh Ki In foreign countries, you can also buy this flour, this flour is also very popular I will use 50g of tapioca flour Tapioca flour will help the noodles to be tougher I will weigh half a kilogram of rice flour Today I will use half a kilogram of tapioca flour 50g tapioca flour 100g tapioca flour In the past, tapioca flour was used a lot and people called it many different names So sometimes when I make cakes, I don't understand People call it tapioca flour There are many types, but usually tapioca flour is low gluten To make the cake tough In the past, people used tapioca flour a lot So the total amount of tapioca flour is 650g It includes 500g of rice flour 100g of tapioca flour And 50g of tapioca flour You can divide the recipe into small pieces to make it easier to stir When I make the soup, I cut the meat like this It's soft like this, it's cooked I try the biggest one, the other ones are softer I will turn off the stove I will push it a little bit to keep the air If you don't like to eat soft, you will turn it off earlier I push it again, and during this time, the meat is still soft It's delicious, it's not soft, it's soft and crispy So if you like to eat crispy meat You can turn off the stove earlier And push it again to save gas and make the meat more delicious I push it for about 10 minutes It's enough time I take this water To make the soup, it will be very delicious Usually, people don't use this soup But when I eat at home, I use this soup It will be more delicious With the flour I weighed earlier I have 400ml of cold water And I have 400ml of soup In total, my water is 800ml It's warm water The soup is hot, the cold water is cold When I mix it, it will be warm In case you use only soup, it's also very delicious I will add more soup to make it 800ml When you mix the flour with this soup It will help the flour not to be smelly And it's fatter, it's more fragrant And it's much sweeter I will slowly put it in the flour Because my water is warm I will stir it I will add 1 teaspoon of salt If the salt is too salty, you can reduce it There is a little oil in the soup So I will add about 2 tablespoons of cooking oil If you use cold water, you can add more This oil is cooking oil But I fried the onion and garlic So it will be fragrant It will help the soup not to be smelly Then I will stir it well Usually, people will soak the soup in hot water I will not soak it in hot water But I stir it in the kitchen Because when you soak it in hot water The soup will be tough But it's hard If you stir it in the kitchen It will be softer I like to eat softer soup Than hard soup So I often stir it in the kitchen If you don't like to stir it in the kitchen You can soak it in hot water The amount of water you add slowly Until the flour is not sticky The amount of water you stir in the kitchen It will usually be more than the amount of water you soak Because when you stir it in the kitchen The heat will make the water evaporate If you add too much water, it's okay If you add too little water It will take a little longer No problem Before you stir it in the kitchen I will prepare a clean table So I can knead the dough After kneading the dough You can cut it into noodles Or you can press the mold I will use rice flour The amount of rice flour will be the same I will use a little bit of rice flour Because the dough is sticky I will turn up the stove I will stir it in low heat Just to make sure the dough does not stick to the bottom of the pot When I first turned on the stove The water is still hot If it's not hot yet, you can use your hands to stir, but when you start to hear the bottom of the pot is a bit hot, you have to quickly stir the batter. I've filmed a lot of videos on how to stir the batter. If you know how to do it, just skip it. When you start to hear the bottom of the pot is a bit hot, you have to quickly stir the batter. The bottom of the pot is a bit hot, you have to quickly stir the batter. It's been 5 minutes and the batter is thickening. If your batter is not hot yet, you can use a whisk to stir the batter. If you stir the batter, remember to prepare some boiling water to use. When you see that the bottom of the pot is a bit thick, it's almost done. Today I made a lot of batter, so it's a bit difficult to stir. I usually do half of this method. If you have a weak face, you can stir twice to separate the batter. One time is a bit painful. That's why people usually use boiling water to stir the batter. Sometimes I use a whisk to stir the batter. When you see that the bottom of the pot is a bit thick, it's almost done. Turn off the heat and let it cool. Let it cool when it's still hot. I'm going to separate the batter to cool it down. This is half of the batter, I'm going to stir half of it first. You can see that this batter is very sticky. It's very sticky, so I have to put some flour on top of it. Then I can stir it. Usually, the flour that I use to press the batter is softer than the flour that I use to cut it. I press it with a mold, so it's a bit loose like this. You can feel it when you stir it. It's a bit loose like this. In general, it can be a little harder, but it's harder to press. I'm going to separate the batter like this and put it in the mold. I'm going to fill the rest of the batter. Today, I'm going to use this mold. In foreign countries, this mold is called potato mold. It has three molds and a big hole. I don't use it. I'm going to use this small hole. It's not too small, guys. This hole is very big. The hole is very big. This is just right. I'm going to prepare a pot of hot water and a pot of cold water. I'm going to pour the water into the cold water. I'm going to put two tablespoons of oil in here. This hole is long, guys. If you press it down here, it will automatically break. You can use chopsticks to separate it. But remember to be gentle so it doesn't break the noodle. People usually press this noodle. It's very long. Crab cake is very long. Because my house is a manual mold, it's not long. But people press the big mold. It's very long. When it's cooked, I'll take it out and soak it in cold water. Soak it in cold water to cool it down. Then I'll take it out, guys. I got a whole basket of noodles like this. The noodles are very delicious, guys. The noodles are chewy and soft. It's very delicious. You don't just use it to make crab cake. You can use it to make normal noodles, pork leg noodles. Or you can use it to make other types of noodles. It's very delicious. It's very chewy. It's very elastic. Let me zoom in. It's very elastic. It's very soft. It's very delicious. You can see that the noodles are very delicious. I'll make all of this. I'll take it out and cut it. People usually take this out and soak it in cold water. Then they will cut it. But you don't have to soak it at home. I'll boil the water to boil the shrimp. I'll add some cooking oil. If you steam the crab, you don't have to boil it. Because I bought this crab, I want to boil it. To reduce dust or heat it up. I'll boil it. I'll take it out. Today, I only boiled about 6 crabs. I didn't boil much. When the water boils, I'll boil the shrimp. The shrimp is salty, so I don't need to add salt. I have to use boiling water. You can steam the shrimp. But if you boil it in boiling water, only 10% of the sweetness will come out. But it will taste better. I'll prepare a bowl of cold water. When the shrimp is cooked, I'll take it out. Today, I made frozen shrimp. It's not good. Remember, shrimp usually boil very quickly. But you should boil the shrimp carefully. Because if you boil the shrimp before it's cooked, it's very easy to break. When it floats, it's almost cooked. I'll boil the shrimp in the same way as boiling vegetables. It's two hot, one cold. Put it in the hot water once. It's one hot. Take it out and put it in cold water. Soak it in cold water, it's one cold. Put it back in hot water one more time. One more time in hot water, it's two hot, one cold. When the shrimp is cooked, take it out and soak it in cold water. First, it will be heated. It will be crispy. Second, it will reduce the heat. It will cook the shrimp just right. It won't be overcooked. And the last time I soaked it in hot water to help the shrimp heat up again. Because I soaked it in cold water already. Soak it in hot water again. It will be better, guys. Very fast, it's cooked. Very fast, guys. I'll soak it in cold water. Then I'll soak it in hot water one more time to heat the shrimp up again. Take it out and peel it off, guys. I'll take the water pot out to cook the noodle soup. You can add more water to the noodle soup so that you can eat it. Because I took 400ml of water, so it's a bit cloudy. When the water is boiling, I'll add the mushroom. When cooking the noodle soup, I already seasoned it. I seasoned it before, now I'll season it again so that it's just right. I'll add more fish sauce. Season it according to your taste. I'll add 1 tablespoon of fish sauce. 2 tablespoons of fish sauce. If you add too much fish sauce, it will be sour, guys. I'll add 1 teaspoon of salt. If you eat MSG, I'll add a little bit of MSG to balance the taste a little bit. A little bit of MSG. If you don't eat MSG, I won't add it. It's very sweet from the vegetables. Season it according to your taste. Normally, this noodle soup I see people put it in the same color, but they put a little bit of it. Then they will add the color of crab roe. I'll add 1 tablespoon of oil. 2 tablespoons of oil. And I'll add a little bit of crab roe. You don't have to add it. If you eat it at home, you don't have to add it. Normally, at the restaurant, they are forced to add the color of crab roe. As you can see, if you add the color of crab roe, all the colors will show up like this. The water is still white, and the meat is still white, but I'll add a little bit of crab roe. Crab roe. Just a little bit of color. Outside, people add a lot of color. I'll add a little bit. So it's a little bit of color like this. Make it a little bit more beautiful. Then I'll add the noodle soup. I'll put half of the noodle soup in here, and the other half, I'll eat it later. Because the noodle soup I made, I put it in and let it soak for about 5 minutes, then I can eat it. If I leave it for too long, it will break. If you buy the noodle soup at the store, you can leave it for a long time. I'll leave it here for about 5 minutes to soak the seasoning. My noodle soup pot is very delicious. My meat is not red much. This noodle soup, I see some places make the water a little bit clean. They will make tapioca starch, but they will make Dutch tapioca starch. In the soup as well. If you make Dutch tapioca starch, it will be less watery. I will make about 5 tablespoons of tapioca starch. I will weigh for you How much is 5 tablespoons of tapioca starch? 5 tablespoons 6 tablespoons About 70 grams This one I just wet my feet, the rest I pour I will pour water into tapioca starch. You can pour as much as you want to stir the tapioca starch so that it blends well. For example, this is not enough. I will add more. I will stir it evenly before I put it in. If I put it in the pot, it will be lumpy. Then I will slowly add tapioca starch. So that it is not too watery. You should add tapioca starch before adding the noodle soup. If you stir it, it will break the noodle soup. I forgot because my kids don't like to eat clean. I usually cook like that, but at the store, they often make it very clean, so I remember. If you see this, it's a little slimy, then you stop. The amount of tapioca starch you don't need to measure exactly. My noodle soup pot is very delicious. I will take it out of the pot. I will leave it here until I finish the noodle soup. Then I will add the noodle soup. I don't put a lot of noodle soup in the pot. I usually eat with this noodle soup, I will have a fish cake, also called a cake. I will use tapioca starch, but very little, mainly flour, tapioca starch, and tapioca starch to make it float in the soup. This cake is similar to shrimp cake, but usually made with tapioca starch, it will float when fried, it will be very beautiful. I will cut the green onion to put in the soup later. I also cut the meat to put in the soup later. I will take the noodle soup out of the pot. I will have fried onions, green onions, and cilantro. If you like to eat pork trotters, I will make pork trotters. For example, if I eat the crab part, I will put the crab on top. A bowl of noodle soup is sold for 300,000 VND. 6 crab claws I don't think it's expensive. I bought this crab for a lot of money. I don't have any space to put the meat. I put the shrimp here. I don't have any space to put the meat and blood, so I won't put it. Today I will try the noodle soup. 300,000 VND is very hot on the Internet. I will try it. In addition, I will eat it with pork trotters. I can smell the crab, smell the crab but I can't ask if it makes me tired. Alright, I'll try the noodle soup. It was made with the broth and the crab claws are very crazy. I'll try the broth. The broth is really good. This crab is dressed with sauce from the soup. The channel staff made the noodle soup It is very delicious The taste of the soup is just right The soup has a lot of places where they will make it a little more loose If you like it loose, you can make it loose If you like it thick, you can make it thick When I made the tapioca flour My video clip is over Thank you very much for watching and following Goodbye and see you again