Ingredients

Steps

• Place crabs in a pan, cover with water, and add ginger, lemongrass, lime leaves, shallot, and fish sauce.
• Bring to a boil then simmer covered for 10-15 minutes.
• Remove crabs to cool and poach white fish in the residual heat of the hot stock.
• Pick white meat from crabs and discard or reserve dark meat for other uses.
• Arrange noodles, spring onions, crabmeat, chilli, rao ram, and lime wedges in serving bowls.
• Boil the broth again and ladle over the noodle bowls with a piece of white fish.
• Serve immediately with extra fish sauce and black pepper.