bun rieu

A comforting noodle soup with a pork based broth, vermicelli noodles, and crab.

Bun Rieu

pork

yellow onion

shrimp

salt

scallions

tsp chili powder

roma tomatoes (halved)

chicken broth

tbsp fish sauce

crab paste

eggs

lime

vermicelli noodles

onions

Put the pork into a large soup pan. Cover the pork with water until it just covers the pork. Bring the water to a boil. Once the water boils, take out the pork pieces and set aside. Pour out the water. Transfer the pork back into the soup pan and cover it with fresh water. This process will help to clean the pork and produce a clear broth.

Add in the onion, dried shrimp, and the salt. Bring the water to a boil. Reduce to low heat and simmer the soup for an hour and a half.

While the soup is simmering, combine the 1 tablespoon of scallions, chili powder, and oil in a pan. Cook for 10 seconds and set aside. Watch the scallions carefully because they burn easily.

Once the soup has simmered for an hour and a half, add this mixture to the soup with the tomatoes. This mixture and the tomatoes will help give the soup its signature red color. Simmer for another 30 minutes.

As the soup is simmering, combine the eggs and crab paste in a small bowl. Whisk them together and set aside.

Once the soup has simmered for 30 minutes, add in the egg/crab paste mixture, chicken broth, and fish sauce. Stir everything together. Once the egg and crab mixture floats to the top of the soup, the soup should be done.

Taste the soup to make sure there is enough flavor in the soup. If it tastes bland, add more fish sauce into the soup.

Now it&#039;s time to put it all together. Add some cooked vermicelli noodles to a bowl. Ladle some soup over the noodles and garnish with leftover green onions. Add a squeeze a lime before serving.

Canh Bún &amp; Bún Riêu are both from the same pot. Depending on the noodles you eat it with and the veggies that accomodate the dish, it can be either Canh Bún or Bún Riêu. In the video I made canh bun using the bigger noodles and cooked water spinach (rau muong). This &quot;crab cake noodle soup&quot; is one of my favorite! Authentic canh bun uses rice crab (cua dong). Which I actually got my hands on the concentrate for the soup at my local supermarket. If you can&#39;t find it at you local supermarket, its ok to do without it. Just add more dried shrimp to the broth to give it more of a seafood flavor. Some even add dried squid to sweeten you the broth to a seafood taste.  The recipe for the Rieu (crab cake mix) in this does not have any garlic or shallots because the jar of crab paste with soybean oil already has it. Happy Cooking!

Canh Bún | Bún Riêu Recipe

lbs Pork Neck Bones (Parboiled w/ salt & rinse clean with cold water)

Yellow Onions

tbsp Whole Black Pepper

oz Dried Shrimp (more if you want more seafood flavor)

oz Rock Sugar

tbsp Chicken granulated seasoning

Vegetable soup stock

Salt

Fermented Shrimp Paste (Mam Ruoc) (Add to taste)

Fish Sauce (Add to taste)

oz Rice Crab Concentrate (Diluted with 2 Lit water)

lbs Ground pork

Crab meat

Crab paste in bean oil (1 Jar)

Fermented shrimp paste (mam ruoc)

Sugar

tsp Grounded black pepper

chicken

oz Dried Shrimp (grounded) (soak

8-10 each Large eggs

Annatto seed oil (dau dieu)

garlic and shallots

periwinkle meat

XXL Rice Noodles (cooked following instruction on package)

4-5 each Tomatoes (wedge cut)

Water spinach (rau muon) (cut in thirds)

tofu

Pork Blood (cooked in salt water

Pork paste (gio song)

onions (chopped garnish)

Cilantro (chopped garnish)

In a pressure cooker (8 qrt) add:3 lbs pork bones (parboiled), 2 yellow onions, 1 tbsp whole black pepper, 1 oz dried shrimp, 3 oz rock sugar, 2 tbsp chicken seasoning, 2 cans vegetable soup, 1 tbsp salt.Fill you to max level with water.

Close pressure lid &amp; hole. Set pressure cooker to:Soup broth, low pressure, 40 minsIf you don&#39;t have pressure cooker, you can cook on medium - low heat for ~ 1hr:45 min. Make sure to skim off foam.

in a separate pot, dilute the rice crab concentrate with 2 lit water.bring to boil for 5 min.turn off heat and let settle.filter over the clear top part of crab broth to big pot.

Once the pressure cooker is done, filter over the pork broth in with the crab broth.Keep the pork bones to eat with your soup later.

stir fry 1 cup annatto seed oil with 1 whole clove minced garlic, 1 large shallot (minced).add cooked periwinkle meat, season with 2 tsp chicken seasoning.add to broth pot.

Broth

combine and mix well all ingredients for Rieu.

scoop about 2 tbsp of Rieu mix at a time and add to boiling broth pot. Until used all.

scoop about 1 tbsp pork paste and add to boiling broth.  Until used all.

add in 1-2 tbsp fermented shrimp paste (mam ruoc). or to tasteadd fish sauce to taste.

add tomatoes wedges. save some to add to bowl later. add fried puffed tofu.

Rieu Mix (crab cake mix)

Boil rice noodles according to package instruction. (optional) You can make the noodle orange by adding color. (no taste difference)

Blanch you water spinach in broth to dress your bowl.

other mints and veggies if you prefer.

Other Prep

https://www.youtube.com/watch?v=lrcFnHfoDVE

Canh Bún and Bún Riêu are both from the same pot! 
This "Crab Cake Noodle Soup" is very popular in Vietnam. 

Depending on the region you are in (north, mid, south), you will be serve either canh bun or bun rieu.
The difference mainly is in the noodle size and the veggies that accommodates it. 

This dish originated from northern Vietnam.
Authentically, it is made from crabs that are in the rice patties. 
These crabs are so tiny, with little to no meat, so they smash these up, extract the crab flavors to blend with pork broth. 

To make the crab cakes in the soup, using the leftover crab remains, they blend it with ground pork, ground dried shrimps, fermented shrimp paste, and other seasoning. Fluff it up with plenty of eggs, and added to the soup. 
tomatoes and water spinach is their veggies for this noodle soup dish. 

Of course as the dish makes its way throughout Vietnam and to other parts of the world. We make use of what we have on hand and at the supermarket. So the canh bun and bun rieu in today's standard is way more protein and flavor compare to back in the day. Better of course!

Canh Bún or Bún Riêu? If you prefer the bigger rice noodles and less veggies, then canh bun is probably a good choice. Bun rieu is equally as good though. With more mint and crunch from the raw veggies. 

If I were you, I'd choose BOTH!

For the full written detailed recipe: 
https://chefqstravelrecipe.com/2021/12/24/canh-bun-bun-rieu-recipe/

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Canh Bún or Bún Riêu | Vietnamese Noodle Soup Recipe

Bun Rieu is a bowl of delicious crab meat and pork mixture in a pork bone broth. It is topped with tomatoes, deep-fried tofu and red cabbage. It has a killer deep broth flavor like no other broth that comes from Vietnam. What&#39;s great is this recipe can be easily made in the Instant Pot in half the time and it tastes better than my mother-in-law&#39;s! Let&#39;s check out this recipe!

Bun Rieu Recipe In Instant Pot (Vietnamese Crab Noodle Soup)

lbs pork short ribs

onion (quartered)

ginger

water

tomatoes (quartered)

tbsp oil

shallot (finely sliced)

tbsp sugar

pack deep-fried tofu (roughly 2 cups)

minced crab with spices (400 grams/14 ounces)

½ tsp black pepper

tsp sugar

tsp fish sauce

crab paste (or crab paste in soy bean oil)

pack thin rice vermicelli noodles

red cabbage (finely shredded)

herbs (cilantro, mint, Thai Basil, etc)

bean sprouts

lemon/lime wedges

thai chili

In a medium size pot add the pork ribs and enough water to cover the ribs. Boil for 10 minutes. What you are looking for is all the scum at the top. Parboiling will make a clear broth.

Take the pork ribs and rinse them under cold water until all the scrum is removed. 

In the Instant Pot inner pot add water, cleaned pork ribs, ginger, onion and salt. Set Instant Pot to 30 minutes high pressure and let it natural release for 30 minutes.

While the broth is being made. Prepare the crab and pork mixture. In a medium mixing bowl add the ground pork, minced crab meat, eggs, salt, pepper, fish sauce, sugar crab paste and green onions. Mix well until you no longer see chunks of ground pork. Set aside.

Cut the tomatoes into quarters and slice the shallot. On medium-high heat in a large saucepan add oil and brown the shallots. Add the tomatoes and 2 tbsp sugar and slightly cook add sides for roughly 3-5 minutes. Set aside.

After the broth is done natural release. Carefully open the lid and set it to saute mode. Remove the onion and ginger. Using a large spoon add the crab and pork mixture but scoping a large spoonful. Add it slowly into the broth and continue scoping until all of the crab and pork mixture it is in the soup. Let it cook for 8-10 minutes. Add the tofu and tomatoes and cook for an additional 2-4 minutes. Season with salt accordingly.

Add rice vermicelli noodles to a bowl. Add soup and a mix of crab and pork patties, tofu and tomatoes. Garnish with herbs, bean sprouts, red cabbage, lemon/lime juice. Enjoy!

Bún riêu or Vietnamese crab noodle soup is the queen of comfort Vietnamese soups and is a hidden gem worth talking about. This is my mom’s special bun rieu recipe made with a flavorful homemade tomato pork broth and topped with crab meatballs, fried tofu, and a handful of herbs.

Bún Riêu (Vietnamese Crab and Tomato Soup)

lbs pork spare ribs (cut in 1 inch pieces and washed)

lbs boneless chicken thighs (about 4 pieces)

daikon (cut into 2 inch pieces)

onion

(48 g) palm sugars pieces

chicken bouillon powder

monosodium glutamate

shallots (minced)

Roma tomatoes (wedge cut)

oz fried tofu

tomato paste

fish sauce

sugar

shallot

garlic

(6 oz) crab meat

(7 oz) crab paste with soya oil

(4 oz) tomato paste

lb pork

pack vermicelli rice noodles

Bean Sprouts

Thai Basil

Mint

Vietnamese perilla

Limes

Blanch the pork. In a medium-sized pot, add the washed pork ribs, chicken, and enough water to cover them. Bring the water to a boil, then drain the water and rinse off the pork and chicken.

Make the broth. In a large 7 qt pot, add the blanched pork ribs, chicken thighs, daikon, yellow onion, palm sugar, and chicken bouillon powder. Then fill enough chicken stock to reach the brim of the pot leaving about 1 inch at the top.

Cook the broth. Bring the pot to a boil on high heat. Then when it reaches a boil lower, the heat to medium-high heat and simmer for 2 hours. Skim the scum off the top of the broth. After 1 hour remove the pork ribs and set aside. Then lower the heat to medium-low. After 2 hours remove the daikon, onion, and chicken thighs and throw away.

Saute the tomatoes. While waiting for the broth to simmer, in large skillet on medium high heat, add 2 tablespoons of olive oil and saute the minced shallots until translucent about 1 minute. Then add the tomatoes and 1/3 remaining tomato paste. Saute the tomatoes about 2 minutes until the tomatoes soften.

Saute the tofu. Then toss in the fried tofu, fish sauce, and sugar. Toss to combine and continue cooking for another 2 minutes.

Add to the broth. Add the tomato mixture and the pork ribs into the soup pot and bring the soup to a boil.

Pulverize the shallots and garlic. In a food processor, grind 2 shallots and garlic until pulverized.

Mix the rieu together. In a large mixing bowl, mix together the shallots, garlic, crab, shrimp paste, 2/3 can tomato paste, ground pork and eggs. Mix until combined.

Cook the rieu. Once the soup is at a boil, spoon large 1-2 inch dollops of the rieu into the soup. Then cook the rieu for an additional 10 minutes. Skim the scum off the top of the broth.

Taste to finish. Once the rieu has cooked, taste the broth to see if you need added salt or fish sauce.

Serve. Serve with rice noodles, fresh herbs, a squeeze of lime and enjoy!

Crab Meatballs (Rieu)

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Bun Rieu

Canh Bún | Bún Riêu Recipe

Bun Rieu Recipe In Instant Pot (Vie...

Bún Riêu (Vietnamese Crab and Tomat...

Top 4 bun rieu recipes from across the web

The most viewed bun rieu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bun Rieu

Canh Bún | Bún Riêu Recipe

Bun Rieu Recipe In Instant Pot (Vie...

Bún Riêu (Vietnamese Crab and Tomat...

The most viewed bun rieu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine