Bun Rieu Vietnamese Crab Noodle Soup Recipe

I absolutely love this recipe because it combines the rich, comforting flavors of crab and pork with a vibrant burst of fresh herbs and spices, making each bite a delightful and exciting experience. Plus, the silky rice vermicelli noodles provide that perfect base, soaking up the aromatic broth and creating a cozy, soul-satisfying meal that’s perfect for any day.

The nourishing and comforting flavors of Bun Rieu, a Vietnamese crab noodle soup, are why I love and miss this dish so dearly. Fresh crab meat and ground pork make up the base of their version of Bun Rieu.

But the broth? It’s where the magic happens.

You could use a good chicken stock or pork broth and still be way ahead of the game, but this is a ?list your ingredients (they might include tomatoes, fish sauce, shrimp paste, or anything else that makes you weep with nostalgia).

Ingredients

Crab Meat: High in protein, yields a sweet and delicate flavor.

Pork sausage base: Contributes robust strength and a flavor punch to the soup.

Fish Sauce: Delivers a salty, umami taste that is essential to Vietnamese cooking.

Tomatoes: Provide a gentle acidity and sweetness that neutrally affect the broth.

Vermicelli: Light and chewy; they soak up the tangy broth.

Shrimp Paste: Intensifies seafood essence, adds depth of flavor.

Deep-fried tofu: Provides a spongy consistency; soaks up the savory soup.

Ingredient Quantities

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• 8 oz dried rice vermicelli noodles
• 1 lb crab meat (fresh or canned)
• 1/2 lb ground pork
• 2 ripe tomatoes, diced
• 6 cups chicken or pork broth
• 2 tbsp fish sauce
• 1 tbsp shrimp paste
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 4 oz fried tofu, cut into cubes
• 2 eggs, beaten
• Fresh herbs (such as cilantro, perilla, and scallions)
• Lime wedges
• Bean sprouts
• Sliced chili peppers

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Instructions

1. Soak the dried rice vermicelli noodles in warm water for 20-30 minutes until they are tender. Drain the softened noodles and set aside.

2. In a large pot, over medium heat, warm 2 tablespoons of vegetable oil. Put minced garlic and chopped onion into the pot. Sauté until fragrant and translucent.

3. In the pot, add the ground pork, cooking it until it is browned. After that, add the diced tomatoes and keep cooking, letting the tomatoes soften and give up their juices.

4. Add 6 cups of chicken or pork broth and bring it to a steady simmer. Stir in fish sauce and shrimp paste for depth of flavor.

5. In a different bowl, mix the crab meat, beaten eggs, and a small amount of salt together well. Carefully blend this crab mixture into the gently bubbling broth.

6. Introduce the fried tofu cubes into the pot and permit all the ingredients to gently blend together over low heat for 15-20 minutes. This allows the flavors to marry, as well as gives the tofu ample time to soak up some of the broth.

7. At the same time, get a pot of water boiling, and then, in quick succession, heat up the softened rice vermicelli noodles by dipping them into the boiling water and then draining them after a few seconds.

8. Portion the noodles into serving bowls. Pour the hot soup over the noodles, ensuring each bowl receives a bountiful amount of the crab and tofu blend.

9. Add freshly picked herbs such as cilantro, perilla, and scallions for an aromatic lift. Present with lime wedges, bean sprouts, and sliced chili peppers as a freshening contrast.

10. If desired, you can make further adjustments to the seasoning by adding more fish sauce or lime juice to taste. Serve the dish hot for a comforting and flavorful main meal.

Equipment Needed

1. Large pot
2. Bowl (for soaking noodles)
3. Strainer or colander
4. Cutting board
5. Knife
6. Mixing bowl
7. Wooden spoon or spatula
8. Soup ladle
9. Measuring spoons
10. Serving bowls

FAQ

• What type of noodles are used in Bun Rieu?The traditional way to serve Bun Rieu is with dried rice vermicelli noodles, which supply an excellent texture and absorb the flavorful broth.
• Can I use a different type of meat if I don’t have crab?Certainly, you can use canned crab, shrimp, or fish for a different variation, but crab provides the real taste.
• Is fish sauce necessary in the recipe?Umami flavor is typical in Vietnamese cuisine, and fish sauce is fundamental in achieving that flavor. But fish sauce can be adjusted to taste.
• How should I prepare the tomatoes for the soup?Chop the tomatoes to let them melt well in the broth, giving it flavor and a touch of sweetness.
• Can I exclude shrimp paste?For authenticity, shrimp paste is crucial, but if you can’t find it, you can omit it and still have a delicious bowl of soup. Just know that the flavor profile of the soup will be a bit different from what you’re striving for, and don’t let it keep you from making the soup if the ingredient is inaccessible to you.
• What’s the role of eggs in this recipe?Beaten eggs mixed with crab and pork form a delicate, tasty topping that can be stirred into the soup or served atop individual bowls of soup.
• What are common garnishes for Bun Rieu?Cilantro. Perilla. Scallions. Lime wedges. Bean sprouts. Sliced chili peppers. All are typical garnishes that are fresh, herby, and zesty.

Substitutions and Variations

Crab meat: For a seafood alternative, use canned tuna or a mixture of shrimp and fish paste.
Finely chopped pork: A combination of skinless, finely chopped chicken and turkey makes a good lean option.
Fish sauce: For a distinct umami flavor, you can replace fish sauce with soy sauce. However, be advised that this substitution will slightly change your dish’s flavor profile.
Shrimp paste: Use anchovy paste or a bit of miso paste for a similar depth of flavor.
Tofu that is fried: Replace it with extra-firm tofu that has been pan-fried until it is a nice, not-too-golden shade. This substitution will make your dish much less oily.

Pro Tips

1. Maximizing Crab Flavor If using canned crab meat, enhance its flavor by briefly sautéing it with a bit of the garlic and onion mixture before adding it to the egg mixture. This enhances the crab’s natural sweetness and introduces a deeper aroma to the soup.

2. Balancing Shrimp Paste Since shrimp paste can be quite potent, start with half the recommended amount and gradually add more until the desired taste is achieved. This prevents overpowering the dish while allowing the full range of flavors to develop.

3. Herb Infusion To maximize aroma, toss a few handfuls of the fresh herbs directly into the pot in the final 5 minutes of simmering. Remove them before serving. This allows the herbs to impart a subtle yet complex layer of flavor throughout the broth.

4. Tofu Texture For a more complex tofu texture, lightly pan-fry the tofu cubes until golden brown before adding them to the soup. This adds a layer of texture and prevents them from becoming too soft during simmering.

5. Custom Spice Level Offer sliced chili peppers alongside lime wedges and bean sprouts so that each person can control the spice level of their own bowl, catering to individual preferences while ensuring the dish suits everyone at the table.