bun rieu cua

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

salt

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

eggs

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.

Broth

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)

A delicious and authentic Bún Riêu recipe, all from scratch, with added pork hocks, pork blood, and crab/shrimp meatballs. In this recipe, we are skipping the jarred or canned spiced crab and making it all with fresh crab and shrimp.

Vietnamese Crab and Tomato Noodle Soup (Bun Rieu from Scratch with Added Pork Hocks)

lbs pork hocks

shrimp/prawns

vegetable oil (divided)

ginger

shallots

water

crab meat

tomatoes

sea salt

black pepper

MSG (optional)

shrimp sauce (mắm ruốc)

oz fried tofu cubes

14 oz dried rice noodles

Sliced green onions

Sliced yellow onions

cilantro

water spinach (Rau Muống/Ong Choy)

green/purple cabbage

Other Vietnamese herbs (perilla, sorrell, mint)

Lemon/lime wedges

pork blood (optional)

Vietnamese Crab Shrimp Pork and Tomato Noodle Soup (Bun Rieu from Scratch)

Vietnamese Crab, Shrimp, Pork &amp; Tomato Noodle Soup (Bun Rieu from Scratch)

lbs pork hock chunks

¾ water

Blood cake (optional)

Clean the pork

Fill a 5-quart stock pot half way with water and bring the pot to a boil. Add ginger slices and a third of the sliced shallots. Let the pot simmer for 5 minutes until shallots and ginger release their aroma. Add pork hocks. Blanch for 8 minutes or until impurities (foam) float to the top. Drain the content of the pot into a colander in a sink and rinse well with water. Wash the stock pot thoroughly to reuse.

Prep the shrimp/prawn

Separate the heads from the body with a gentle twist to keep the head fat intact. Set the shrimp heads aside. Peel and devein the shrimp, then finely chop with a food processor until it turns into a paste. If you don&#8217;t have a food processor, you can finely chop with a knife or place it in a Ziploc bag and smash it with something heavy, such as a rolling pin.

Make the stock

To the bottom of the stock pot from earlier, heat vegetable oil (2 tablespoons) on medium-high. Add half of the remaining shallots and half of the garlic. Pan fry until aromatic (about 15 seconds). Add shrimp heads and toss them with the aromatics. Using a wooden spoon or any other cooking utensil, smash the shrimp heads so that they release the head fat. The head fat will give the broth a beautiful red color, as well as add flavor to the broth. Add water (3-¾ quarts) to the pot and pork hocks. Cook on a low simmer for one hour or until pork hocks can be easily pierced with a chopstick.

Make the crab and shrimp meatballs (riêu)

 Mix fresh crab meat, shrimp paste, and beaten eggs together. Season with ¼ teaspoon sea salt and ¼ teaspoon ground black pepper. Crank up the heat on the stockpot to a rolling boil and gently slide the mixture across the top of the stock. The high heat will quickly cook up the mixture and keep it together in one large sheet. Turn down the heat and continue to cook the stock pot on medium-low.

Prepare the tomatoes

In a medium-sized skillet, heat up the remaining vegetable oil (1 tablespoon) on medium-high. Add the last of the garlic and shallots. Pan fry until fragrant (about 15 seconds). Add tomatoes and pan fry until it starts to soften. Scoot the crab and shrimp meatballs to one side of the stock pot and to the other side, carefully pour in the tomato mixture. Add fried tofu to the stockpot as well. Let the stock continue to cook on medium-low heat for about 5 minutes for the flavors to meld.

Season the stock

Add salt, sugar, fish sauce, MSG (optional), and fermented shrimp paste. Break up the shrimp paste with a bit of stock water before adding it to the pot.

Assemble

To a bowl, add a handful of cooked rice noodles, pork hocks, a few pieces of the crab mixture, fried tofu, and blood cake. Ladle in hot broth. Garnish with a sprinkle of green onions, cilantro, and/or a few slices of yellow onions. Serve with your favorite vegetables, lemons or limes wedges, and additional shrimp paste on the side.

https://www.youtube.com/watch?v=6JUCDkj2nWU

#Vietnamesefood #VietnameseCuisine #bunrieu

Vietnamese Crab, Shrimp, Pork & Tomato Noodle Soup (Bun Rieu from Scratch)

A delicious and authentic Bún Riêu recipe, all from scratch, with added pork hocks, pork blood, and crab/shrimp meatballs. In this recipe, we are skipping the jarred or canned spiced crab and making it all with fresh crab and shrimp.

Chapters
00:00 Intro & Garden
00:17 Chopping aromatics and vegetables
00:55 Pork hocks
01:31 Pork blood
02:00 Prepping shrimp
02:39 Broth
06:02 Rice Noodles
06:19 Splitting Water Spinach (Rau Muống)

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Vietnamese Crab, Shrimp, Pork & Tomato Noodle Soup (Bun Rieu from Scratch)

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Top 4 bun rieu cua recipes from across the web

The most viewed bun rieu cua recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Bún Riêu (Vietnamese Crab and Tomat...

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The most viewed bun rieu cua recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vietnamese Crab, Shrimp, Pork &...