Generous pieces of juicy mud crab meat — flavoured with its own roe, garlic, shallots, anchovy salt and premium fish sauce — submerged in a pork based soup that is gravy-like in consistency along with thick and slippery strands of tapioca noodles.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

•Potato starch slurry can settle, mix well before adding. If too much potato starch is added and soup is too thick, add water/chicken broth to loosen and re-season with fish sauce. 

SBS acknowledges the Traditional Owners of Country throughout Australia.