In our second 'Food From Home' film featuring chef, author & winner of MasterChef (Season 3), Christine Ha, we explore how she grew to love a dish that wasn't exactly her favorite in the beginning.
A film by Andrew Gooi.
Special thanks to: Christine Ha, John Suh, Phoenicia Specialty Foods
Christine's story is truly inspiring to us! We are continually impressed with her drive and motivation to recreate her mother's dishes. This shows us her dedication to honoring her mother & her cooking & serves as a reminder to appreciate the simple things of our loved ones.
Learn more about Christine's & her husband, John's, journey at their page: theblindcook.com.
She also has a New York Times-bestselling cookbook, "Recipes from My Home Kitchen."
'Cha Gio' / Crab Meatball Vermicelli Noodle Soup Recipe:
4 lbs Boneless Pork Ribs, Cut Into 12 Pieces
4 lbs Roma Tomatoes, Wedged
1 to 2 Onions, Thinly Sliced
4 Tbsp. Tamarind Pulp
For Crab Meatball:
3/4 lb Dried Shrimp, Reconstituted
2/3 lb Pork Belly, Chopped & Chilled
10 Eggs, Lightly Beaten
2 to 3 Tsp. Shrimp Paste
2 Tbsp. Rock or Granulated Sugar
1 (16 oz) Container Lump Crabmeat
2 Packages Rice Vermicelli, Soaked Al Dente (Approx. 30 Minutes)
Water Spinach, Finely Chopped & Soaked in Cold Water to Curl (Approx. 1 Hour)
Fried Tofu (Optional)
Vietnamese Mint or Balm
In a stockpot over high heat, bring to a low boil 4 quarts of cold water & pork ribs until tender (approx. 30 minutes). Transfer pork to platter, reserving stock.
Add tomatoes to stock & cook until tender (approx. 15 minutes). Add onions & tamarind paste; cook for another 10 minutes.
In a food processor, puree shrimp & pork belly until smooth. Transfer to medium bowl and mix in eggs, shrimp paste, sugar & crabmeat; microwave until slightly coagulated (approx. 2 to 3 Minutes). Divide meatball into 12 pieces & add to broth; heat until cooked through & coagulated.
Ladle broth over vermicelli, pork rib, crab meatball, water spinach & fried tofu (if used). Service with garnishing & shrimp paste on the side.