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1
In a large saucepan, heat the oil.
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2
Add the shallots and garlic and cook over moderately high heat, stirring occasionally, until golden, 3 to 5 minutes.
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3
Stir in the shrimp paste and tomato paste and cook, stirring, until fragrant, about 30 seconds.
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4
Add the chicken stock and water and bring to a boil.
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5
Reduce the heat to moderate, add the tomatoes and simmer until just starting to pop, about 8 minutes.
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6
Using a wooden spoon, lightly crush some of the tomatoes on the side of the pan.
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7
Stir in the fish sauce and season the soup lightly with salt.
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8
In a medium bowl, beat the eggs with the chile-garlic paste and a generous pinch of salt.
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9
Add the crab and pork and, using a fork, stir the mixture well to break up the meat.
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10
Bring the soup to a rolling boil over high heat.
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11
Stir in a circular motion and pour the egg mixture into the center of the swirl.
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12
Stop stirring and simmer the omelet in the soup over moderate heat for 6 minutes, then turn off the heat and stir to distribute the omelet throughout the soup.
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13
In a large heatproof bowl, cover the vermicelli with boiling water and let stand until softened, about 10 minutes.
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14
Drain well.
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15
Divide the vermicelli and bean sprouts among 4 bowls.
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16
Ladle the soup on top and serve with lime wedges and mint, cilantro and basil leaves.
