Description
Bun Rieu, a savory Vietnamese crab noodle soup, combines the richness of crab, tomatoes, and spices for a perfect balance. Try it now with Tales Of A Kitchen!
Ingredients
Scale
- 500g fresh crab meat (ideally picked from blue crabs, for an authentic bun rieu cua recipe)
- 300g ground pork
- 2 large tomatoes, chopped (for the broth’s base)
- 2 tablespoons shrimp paste (adds depth and a touch of umami)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 200g dried vermicelli noodles (bún – the backbone of this bun rieu recipe)
- 1 liter chicken or pork broth (the richer, the better!)
- 4 cloves garlic, minced
- 1 small onion, chopped
- Fresh herbs: cilantro, green onions, and perilla leaves (optional, but highly recommended)
- Lime wedges and chili for serving
Instructions
Step 1: Prepare the Broth
- In a large pot, bring the chicken or pork broth to a boil. Once boiling, reduce to a simmer and add the chopped tomatoes, minced garlic, and onion.
- Let the mixture simmer for 15-20 minutes until the tomatoes break down, creating a rich and tangy base for your crab soup Vietnamese.
Step 2: Make the Crab and Pork Mixture
- While the broth simmers, combine the fresh crab meat, ground pork, shrimp paste, fish sauce, and sugar in a mixing bowl. Stir until fully blended.
- Form the mixture into small balls or patties, and gently drop them into the simmering broth. Allow the crab and pork balls to cook for about 10 minutes, or until they float to the top, signaling that they are done.
Step 3: Cook the Vermicelli Noodles
- Prepare the vermicelli noodles in a separate pot. Boil water and cook the noodles according to the package directions, typically around 4-6 minutes.
- Once cooked, drain the noodles and rinse under cold water to stop them from cooking further and prevent clumping.
Step 4: Assemble and Serve
- To serve, divide the cooked noodles into four bowls. Ladle the hot crab and tomato broth over the noodles, making sure to include a few of the crab and pork balls in each serving.
- Garnish with fresh cilantro, green onions, and perilla leaves. Serve with lime wedges and chili on the side for a customizable heat level.
Notes
- Shrimp Paste Quality: Choose high-quality shrimp paste to elevate the depth of flavor in your broth. This ingredient is key to getting that authentic bun rieu Vietnamese taste.
- Simmering Time: Don’t rush the simmering process—allowing the broth to develop fully will enhance the tanginess of the tomatoes and the richness of the crab.
- Herb Selection: Fresh herbs are essential for providing brightness to balance the savory broth. If available, add rau ram (Vietnamese coriander) for an authentic touch.
- Optional Add-Ins: Feel free to add tofu, fried tofu puffs, or extra seafood like shrimp for variety in your crab noodles soup.
Nutrition
- Calories: 420
- Sugar: 7g
- Sodium: 970mg
- Fat: 14g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 27g