Bun Rieu {Vietnamese Crab and Tomato Noodle Soup}

Ingredients

• 8 cups chicken or pork broth
• 1 large shallot, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon granulated sugar
• 2 teaspoons tamarind soup mix
• 1 teaspoon Korean red chili powder or paprika
• 4 each Roma tomatoes, quartered
• 6 ounces deep fried tofu cubes
• 1 bunch scallions (white part only), cut into 2-inch long pieces
• 1 teaspoon fine shrimp sauce (mam tom)
• 3 tablespoons canola oil
• 7 ounces crab paste with soya oil
• 1 bunch scallions (green part only), cut into 2 inch long pieces
• 2 tablespoons dried shrimp, soaked in warm water for 15 minutes and drained
• 4 eggs
• vermicelli rice noodles, cooked according to package
• romaine lettuce, shredded
• fine shrimp sauce (mam tom)
• lime wedges
• green onions, chopped
• cilantro, chopped
• shallots, thinly sliced