Live crab is not very cheap, the bigger the crab, the more expensive it is. We often cannot afford buying the big ones, but for two persons, a big crab is sometimes too much and too heavy for a meal. This time, the crab I cooked was a small one. 

In Vietnam, crab can be cooked in many ways. This crab in tamarid sauce is one of the most popular and most favored by lots of people. The dish is listed at almost every eating house or restaurant near the beaches and at seafood restaurants in the mainland. It is quite easy to make this dish though. 

Tamarind pulp is used quite popularly in Asian cuisine. The green ones can be cooked directly with foods in the sour dishes, and the pulps of mature pods are often packed in small packages to be sold at markets or supermarkets, which makes it very convenient for cooks. I love it for the sourness with special smell and taste. 

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I still have some bread left, so I cooked this soup to finish it since I didn’t want to keep it longer on my dinning table.  It is very simple and quick to make this soup – the soup with Asian flavor by using soy sauce to season. 

Moreover, crab sticks are quite popularly used in Asian dishes. Though i do know that crab stick contains just a small percentage of crab meat and crab flavor, I could not afford to buy crab meat to use. So, if possible, you may use crab meat for more authentic and deeper flavor. 

I was thinking, while eating the soup and the bread, which was actually the Cuban bread I made days ago, about the combination of the East and the West flavor in one meal like this. Very interesting. 

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