This dish is so delicious, it is unforgettable. It is actually very easy to prepare, though. As I only have induction hobs in my vacation house, I couldn’t cook this over a stove. I ended up baking it in the oven, which is less than ideal.

Nevertheless, the noodle is still very delicious and the crabs tender and succulent. Thanks to a great crab season. Do not overcook this dish.

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Thai Crab Rice Vermicelli

Thai Crab Rice Vermicelli


500g Crab (flower or mud), cut into quarters

1 chili, sliced thinly

1 bunch coriander leaves

Spices (grounded or pounded together)

1 Tbsp Black pepper corns

3 Coriander Root, cut into small pieces

4 Cloves Garlic,

Cooking Sauce

1 Tbsp Black Soya Sauce

1 Tbsp Fish Sauce

1 tsp Sesame oil

11/2 cups stock


  1. Prepare the crabs as in here
  2. In a claypot, first add a tablespoon of oil and the ground spices, and fry until fragrant.
  3. Add the prepared crabs.
  4. Add the ingredients of the cooking sauce.
  5. Close the lid and let it cook for 10 minutes.
  6. Add toppings of coriander leaves.
  7. Give it a quick toss and serve immediately.