2 tablespoons vegetable oil

2 tablespoons minced shallots

1 tablespoon minced garlic

4 tablespoons scallions, thinly sliced

1 small onion, cut into thin wedges

2 tablespoons tomato paste

4 small fresh tomatoes, cut into wedges

3 tablespoons fish sauce

1 tablespoon sugar

4 tablespoons rieu paste (Yeo's Minced Prawn; see note)

4 cups chicken stock

6 cups water

For the dumplings:

2 cups peeled and deveined shrimp

12 ounces crabmeat

3 tablespoons rieu paste

1 tablespoon fish sauce

1 tablespoon sugar

1 teaspoon pepper

2 tablespoons minced onion

2 tablespoons scallions, thinly sliced

Accompaniments:

1 pound rice vermicelli, soaked in warm water

1/2 head of iceberg lettuce, shredded

4 mint sprigs

2 cups bean sprouts

For the garnish:

Scallions, thinly sliced

Cilantro, finely chopped

Lemon juice

Bring a pot of water to a boil. Add the pre-soaked rice noodles. When the water comes to a boil a second time, wait for two minutes. Transfer the noodles to cold water to stop the cooking, then drain. Do not overcook the noodles; they will break into many sections. Set aside.

To make the broth: Heat the oil. Stir-fry the shallots, garlic, scallions and onion until fragrant. Add the tomato paste, fresh tomato, fish sauce, sugar and rieu paste. Cook for another minute, then add the chicken stock and water and keep at a low simmer.

To make the dumplings: Pound the shrimp to a coarse paste. Combine the shrimp with the crabmeat, rieu paste, fish sauce, sugar, pepper, onions and scallions. Mix thoroughly.

Bring the pot of soup to a boil. Drop tablespoons of the shrimp and crabmeat mixture into the boiling broth. When all the dumplings float to the top, the soup is ready. Add fish sauce or salt to taste.

To serve, place a little of the shredded lettuce, mint and bean sprouts in a bowl. Add the rice noodles and top with the dumplings and boiling broth. Garnish with scallions and cilantro. Add lemon juice, to taste.

(Note: If you cannot find Yeo's Minced Prawn among the spices in Chinatown or in any Asian grocery store, you can make your own: Soak 6 ounces 3/4 cup of dried prawns in warm water until soft. Drain. Pound until very fine in consistency. Add 2 teaspoons cayenne pepper, 1 tablespoon sugar and 4 tablespoons minced shallots. Mix well.)

Serves 4.