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Restaurants›Phở Dimond Restaurant›Vietnamese Style Dungeness Crab Chowder Soup Recipe

Vietnamese Style Dungeness Crab Chowder Soup Recipe

Name: Phở Dimond Restaurants Vietnamese Style Dungeness Crab Chowder Soup Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 tbs unsalted butter; 1 tbs neutral oil (vegetable or canola); 1 cup yellow onion, finely diced; 4 tsp garlic, minced; 2 tsp fresh ginger, peeled and minced; 2 tbs lemongrass stalks (white part only), smashed and thinly sliced; 1 tsp Thai bird chiles (or serrano), thinly sliced; 1 tbs tomato paste; 1.5 tbs fish sauce; 6 cups low-sodium chicken or vegetable stock; 1 cup water; 1.25 lbs Dungeness crab meat (cooked, picked free of shells); 2 cups small Yukon Gold potatoes, peeled and cubed (~1/2 inch); 1 cup corn kernels (fresh or frozen); 1 cup half-and-half (or light cream); 1 cup whole milk; 3 tsp all-purpose flour; 0.5 cup fish stock base or clam juice (optional, for deeper seafood flavor); 0.5 tsp sugar; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 tbsp lime juice (fresh); 0.5 cup fresh cilantro, chopped; 0.25 cup fresh Thai basil, sliced; 0.5 cup green onions, thinly sliced (white + green parts); 2 tbs fried shallots or garlic chips (optional, for topping); 0.5 tsp toasted sesame oil (optional, finishing); 0 to taste chili oil or sriracha (optional, to taste)

Inspired by Phở Dimond Restaurant

Time40m

Serves4

Make Vietnamese Style Dungeness Crab Chowder Soup Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth & Aromatics

2 tbs Unsalted butter

1 tbs neutral oil (vegetable or canola)

1 cup yellow onion, finely diced

4 tsp Garlic, minced

2 tsp fresh ginger, peeled and minced

2 tbs lemongrass stalks (white part only), smashed and thinly sliced

1 tsp Thai bird chiles (or serrano), thinly sliced

1 tbs tomato paste

1 1/2 tbs Fish sauce

6 cups low-sodium chicken or vegetable stock

1 cup water

Seafood & Dairy

1 1/4 lbs Dungeness crab meat (cooked, picked free of shells)

2 cups small Yukon Gold potatoes, peeled and cubed (~1/2 inch)

1 cup corn kernels (fresh or frozen)

1 cup half-and-half (or light cream)

1 cup whole milk

3 tsp 00 bread flour

Herbs, Seasoning & Finishes

1/2 cup fish stock base or clam juice (optional, for deeper seafood flavor)

1/2 tsp sugar

1 tsp sea salt

1 tsp freshly ground black pepper

1 tbsp lime juice (fresh)

1/2 cup Fresh cilantro, chopped

1/4 cup fresh Thai basil, sliced

1/2 cup green onions, thinly sliced (white + green parts)

2 tbs fried shallots or garlic chips (optional, for topping)

1/2 tsp toasted sesame oil (optional, finishing)

0 to taste chili oil or sriracha (optional, to taste)

Method

Broth & Aromatics

Prepare aromatics

In a large heavy-bottomed pot or Dutch oven, heat the butter and oil over medium heat until butter foams. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic, ginger, smashed/sliced lemongrass, and sliced chiles. Cook, stirring, until very fragrant, about 1–2 minutes, being careful not to burn the garlic.

Stir in the tomato paste and cook for 1 minute to deepen the flavor.

Add the fish sauce, chicken or vegetable stock, and the optional fish stock base or clam juice (if using). Add the cup of water. Bring to a gentle simmer.

Seafood & Dairy

Cook potatoes and corn

Add the cubed Yukon Gold potatoes and corn kernels to the simmering broth. Simmer gently until potatoes are tender when pierced with a fork, about 10–12 minutes.

Make a light roux (thickening)

While the potatoes cook, whisk the 3 tsp flour into the half-and-half and milk until smooth. Temper about 1/2 cup of hot broth into the milk mixture, whisking constantly to avoid curdling. Then slowly stir the tempered milk mixture back into the pot. Continue to simmer gently for 3–4 minutes until the chowder thickens slightly. Do not boil vigorously once milk is added.

Add crab

Gently fold in the picked Dungeness crab meat and simmer over low heat just until the crab is heated through, 2–3 minutes. Overcooking will make the crab tough.

Herbs, Seasoning & Finishes

Season the chowder with sugar, salt, and freshly ground black pepper. Taste and adjust fish sauce if more umami is desired. Add lime juice and stir gently.

Remove and discard the larger pieces of lemongrass if you used thick slices that are fibrous. (If you used only finely sliced white lemongrass, this step can be skipped.)

Ladle the chowder into bowls and finish each bowl with chopped cilantro, Thai basil, sliced green onions, a drizzle of toasted sesame oil (if using), and fried shallots or garlic chips. Offer chili oil or sriracha at the table for heat.

Serve hot with lime wedges on the side for extra brightness.