List of Instruction

• 1

   

  Fill a large stockpot with 3 cups of water and bring to a boil.
• 2

   

  Place the crabs in the water and steam for 15 minutes or until their shells are orange-red and their bellies turn white.
• 3

   

  Save the crab stock. Remove the meat from the body and claws, and save the juice from the body.
• 4

   

  In a separate stockpot, fill 10 cups of water and cook the pork neck bones for 2 hours on medium heat.
• 5

   

  For the soup, pour the strained the pork stock, 2 cups of crab stock, and juice from the crabs into a separate stockpot. Add fish sauce. Let the soup simmer on low heat for 30 minutes and remove any scum at the surface.
• 6

   

  Season with salt and sugar to taste. Add 1/2 a cup of water at a time if the soup becomes too salty for your taste.
• 7

   

  Boil the tapioca noodles until semi-clear. Strain and leave in cold water so they do not expand.
• 8

   

  When ready to serve, add half a cup of noodles to a serving bowl, top with crab meat and shrimps and then add soup.