bun rieu recipe

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.

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.

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)

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Vietnamese Crab and Tomato Noodle S...

Top 3 bun rieu recipe recipes from across the web

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

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Bun Rieu

Bún Riêu (Vietnamese Crab and Tomat...

Vietnamese Crab and Tomato Noodle S...

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