My Tho seafood noodles soup

Authentic recipe from Khmer Krom in *Mee Psar* (now known as My Tho)province, My Tho seafood noodle soup with shrimp, scallop, and crab is absolute delicious. *Mee* meaning noodle in Khmer and *Psar* meaning market in Khmer. Mee Psar Khmer named for noodle market that famous for the clear noodle and broth soup. Although there are many steps in making this noodle soup, but it is easy to prepare. Unfortunately, most Khmer Krom found the easier way to enjoy My Tho seafood noodles soup is by eating out at the restaurants or noodles stands. :) Ingredients :

* 8 Cups water
* 1 Package tapioca My Tho noodles
* 1 lb Chicken neck bones
* 1 lb Pork bones(option)
* 5 Small dried shrimp, soaked in warm water, drained
* 1 Small dried squid, soaked in warm water, drained
* 1 Whole yellow onion
* 2 Whole cloves garlic
* 1 Tablespoon preserved shredded cabbage, rinsed with cold water and drained
* 1 Whole star anise
* 12 Cups water
* 2 Tablespoons fish sauce
* 1 ½ Teaspoons salt
* 2 Tablespoons sugar
* ¼ Teaspoon black pepper
* 6 Cups water
* ½-1 lb Shrimp, shelled and de-veined
* ¼ lb Squid, cleaned and cut into bite sizes
* 1 Dungeon crab, or 4 Maryland, or 4 Blue crab
* ½ Cup all purpose flour
* 1 beaten egg
* ½ cup water
* ½ lb Small scallop, rinsed under cold water to removes sands, grounded(option)
* ¼ lb Small shrimp, shelled,de-veined and grounded
* 1 Stalk green onion, minced
* ½ Teaspoon salt
* ½ Teaspoon sugar
* ¼ Teaspoon black pepper
* ¼ Cup vegetable oil
* ¼ Cup chopped yellow onion
* 3 Cloves garlic, minced
* 1 Sweet yellow onion, sliced thin
* 3 Stalks green onion, chopped

# Procedures :
STEP 1: Put 8 cups water in a large soup pot, cook till water bubbling, add noodle to boiling water and cooked till it tender (do not over cook.) Pour cooked noodle in a colander, rinsed under cold water, drained and set a side.
STEP 2: In a large soup pot, put chicken bones, pork bones, dried shrimp, dried squid, yellow onion, garlic, preserved shredded cabbage and star anise together, add 12 cups water and cook till water bubbling (do not cover soup pot with lid). Turns cooking temperature to low and cook at least 2 hours. Removes bones and other ingredients from soup pot, keep only broth.
Seasoning with fish sauce, salt, sugar and black pepper, stirs well and keep broth simmering on the stove.
STEP 3 : Put 6 cups water in large pot cook till water bubbling, add shrimp boiling water and cook till shrimp turns darker color pink. Removes cooked shrimp from hot water, put it in a colander to drain and set a side.
Using same pot, add squid in boiling water, stirs and removes squid from hot water, put it in a colander to drain and set a side.
Using the same pot, add crab in boiling water, cooked for 15 minutes, removes crab from hot water, put it a colander to drain, when it cool off break off top crab shells, quartered crab body and put it in a plate, set a side.
STEP 4: In a small bowl, mix flour with egg and ½ cup water, mix well and set it a side.
In a large bowl, mix grounded scalloped with grounded shrimp, green onion, salt, sugar and black pepper together, mix well and makes small patties and set it a side.
Pre-heat a skillet or wok in high temperature.
When skillet is hot, dips shrimp and scalloped patties in flour batter and pan-fried each patty till both sides golden crispy, removes from hot oil, put it in a plate covered with paper towel to drain excessive oil and set a side.
STEP 5: Using the same skillet, add chopped yellow, stirs till onion caramelized. Add garlic, stirs till garlic turns brown(not burn). Turn off the heat, pour roasted onion and garlic in soup pot, stirs, turn up temperature to high when ready to serve.
TO SERVE:
Put some cooked noodles in a bowl, arranges shrimp, squid and a piece of crab on top noodles, add sliced sweet onion, green onion on top and pour hot soup broth over. Top with fried shrimp and fish patties and serve immediately with bean sprout, slices lime, and hot chili pepper. Most Khmer Krom prefers soup with chaway(fried bread).