Cooking with Shrimp Paste and dried shrimps : instead of using real shrimps which requires a lot of work to peel their covers, you use dried shrimps, shrimp paste, and shrimp minced jars sold in asian supermarkets. The shrimp paste has strong smell and must be distinguished from the shrimp minced. The paste is paste and does not has tiny minced solids. Make sure you use the minced shrimp, as the paste is only needed for one spoon. MATERIALS Garlic, tomato, chicken broth, ketchup, eggs, white onions, dried shrimps, shrimp minced 2 jars, and paste (ma'm to^m) AMOUNT: 3 cloves garlic (minced) 3 qts. chicken broth, 2 qts. Water 14 oz Mince Prawn in Spices (gia vi nau bun rieu jars sold in asian supermarkets 2 jars for more up 2 you) 5 large eggs. 2 1 5 1 white onions balls bag (about 3.5 oz) dried shrimps. large tomatoes (each cut into quarters) cup ketchup or an 8 oz can

1/2 cup Vietnamese fish sauce 1/2 cup Shrimp sauce (ma'm to^m) Spices additions: Green onions, cilantro, mint. or water crest. Other vegetables: salad, lectuce,

1. In a large pot, combine 3 qts. of chicken broth with 2 qts. of water. Bring to boil. Meanwhile, Roast the white onions. Wash the spices: Chop green onion, cilantro into small pieces. Place in a bowl and set aside. Cut each tomato into quarters. Mince the garlic. Set aside. Boil the dried shrimp: first boil the water to steaming, then pour half the water over the dried shrimp in order to kill the bacteria. Immediately pour off the water after the dried shrimp has been sanitized and throw away this first used water. Then put the dried shrimp in the rest of water for 5 minutes to soften it. Grind the dried shrimp to smaller pieces with any food grinder/chopper. Beaten the eggs: 5 eggs, two without the yellow yolks to avoid cholesterol and leave them in a bowl. In a frying pan, sautee garlic (first) and then the ground dried shrimps that has been moisturized. After the ground dried shrimp looks a little bit shrinking, pour the shrimp paste from the can into the pan. Saute the shrimp paste for about 2 minutes. Place the cooked shrimp sauce hot into the beaten egg bowl, and mix well put aside. 2. When the broth boils, reduce heat to medium and add ketchup to broth and continue to heat until boil. Then, add tomatoes and continue heating until boiling. Slowly pour the shrimp mixture from the bowl into the boiling broth and turn the heat down to low to form solid chunks. Let it cook like this for approximately 10 minutes and then turn the heat up to high. Do not try to stir up the shrimp mixture or else it will not form nice chunky clusters. When the broth boils, turn off the gas and it is completed up. 3. Mean while, cook the noodle in a boiling water for 7-10 minutes or per directions on the package. When rice noodle is cooked, add 1 tsp. of oil, stir

well so the noodles don't stick. Rinse noodles with cold water and drain well. 4. When the broth returns to boil, you see shrimp minced in eggs floated to the surface, then add one spoon of the shrimp paste in the soup pot and taste the soup to see if more salt and sugar are need. Lightly stir the soup to keep the caking of the shrimp & egg intact. (If needed, add more salt or sugar depending on your taste). Add the green onion pieces and 1/2 tsp. of oil to broth and) turn off heat. Cut the lime into wedges and set aside. Serve hot with mints leaves, and lime squeezed.