This is a festive family favourite in our kitchen during the holidays. As my siblings and their spouses… aunts and uncles … nieces, nephews and cousins… (whew, LOTS of Family! LOL) … all arrive from far and wide – we can count on a HUGE bubbling kettle of this beautiful broth simmering on the stove to welcome everyone home. The very colors of a bowl Banh Canh Hai San are festive; the reds of Thai chillies, crab and lobster shells – the snow-white noodles – green garnishes of chopped onion, and cilantro. Oh-my, a feast for all the senses!
Warm, hardy and satisfying – with a rich, full seafood aroma to tease us all right up to the moment of eating. It never fails to impress your guests.
If there’s a drawback, it’s that the customary creation is full of lots of little steps that keep me at the stove – instead of being in the thick of all the lively conversations. I can’t have that!
So, it’s the Crock-Pot brand to the rescue! I was able to adjust the process down to just a few steps, thanks to the original slow cooker’s dependability. The Crock-Pot Smart-Pot Cook & Carry allows me to season the broth and get it simmering, add the majority of the seafood, set the cook time for 4 hours – and get back to the party!
You can too by taking advantage of Walmart price rollback to $39.98 until 12/24. Regularly priced at $49.98 Click here –> Crock-Pot 6-Qt Smart Pot Cook & Carry
So, let’s brew up a potful of deliciousness for your next gathering. It’s as easy as it looks in my quick, how-to-video.
Servings: 6-8 Bowls
Cooking Time: 4 Hours
Prep: 15 Minutes
6-8 Servings of Rice Pin Noodles or Japanese Udon noodles
9 Cups Water
½ Cup Chicken Bouillon Powder
¼ Cup Rock/Granulated Sugar
(Adjust to personal taste preference)
4 Tbsps Annatto Seed Oil
5 Tbsps Corn Starch
½ Cup Cooked Dungeness Crab Meat
6-8 Cooked Lobster Claws
6-8 Cooked King Crab Legs
12-16 Cooked Shrimp (2 per bowl of 21/25 or 16/20 size)
1 lb Fried Shrimp Nuggets
2 Cups Chopped Green Onion Cilantro Mix
Sides: Chinese Long Donuts
Post sponsored by Crock-Pot®