Ingredients
600g field crab
50g tamarind fruit
100ml wine vinegar
150g tomato
800g rice vermicelli

To taste: Shrimp paste, spring onion, dried shallot, eryngium, split water morning-glory, banana inflorescence, marjoram, lemon, chili, seasoning (which consists largely of salt and MSG), salt, fish sauce.

Preparation
Wash the crab well; remove top shell and plastron; then drain; scoop out crab-roe into a blowl; pestle the crab mixed with some salt in a mortar; add cold water and decant into a pot.

Wash and finely chop spring onion and eryngium; wash and soak split water morning-glory, banana inflorescence, marjoram in slightly saline water; drain and put on a plate.

Fry the dried shallot in boiling fat until fragrant; add wedges of tomato and stir-fry.

Boil tamarind fruit in some water; set aside.

Fry the dried shallot in boiling fat until fragrant; add crab-roe and stir-fry until thicken.

Add wine vinegar to the pot of crab water and boil until crab meat rise to the surface; add fried tomato; cook over low heat; add tamarind liquor and seasoning; pour crab-roe on crab meat; place spring onion and eryngium on top.

Divide vermicelli evenly among 4 large bowls; ladle boiling crab soup into bowls. Serve hot with split water morning-glory, banana inflorescence, and marjoram, shrimp paste.