Bun Rieu Cua Crab Noodle Soup Recipe

This recipe is an absolute dream because it combines the rich and savory flavors of crab, pork, and shrimp into delightful little dumplings that feel like a comforting hug from the inside out. Plus, there’s just something so satisfying about personalizing each bowl with fresh garnishes and vibrant lime and chili that makes every bite a uniquely authentic Vietnamese experience.

My love for Bun Rieu Cua—the Vietnamese crab noodle soup that bursts with flavors and textures—knows no bounds. This soup is as richly comforting as any yet combines the meatiness of fresh crab and ground pork with a broth that really lets the flavor of diced tomatoes and shrimp paste shine through.

I don’t know if the original recipe from Hanoian grandmother cooks it this way, but the version I lapped up in an alley near Ho Chi Minh City included fresh herbs that brought a whole new level of deliciousness and complexity to the soup, sowing the seeds of flavor in my memory.

Ingredients

Crab Meat: Protein-rich, its taste is delightfully sweet; offers a subtle alternative to lobster and shrimp.

Pork, Ground: Adds heartiness, providing essential proteins and fats.

Shrimp that has been dried: Umami flavor intensification, protein-packed.

Eggs serve to:

– Bind ingredients,
– Provide a creamy texture,
– Contribute nutrients.

Fish Sauce: Important for savory depth; enhances the flavor of the broth.

Vermicelli de arroz: Fuente de carbohidratos ligera y sin gluten.

Tomatoes provide a bit of acidity, a lot of color, and lots of vitamins Their slight acidity brightens the flavors of other ingredients without dominating.

Prawn paste: Intensifies umami, gives wonderful saltiness.

Cilantro—an herbal, fresh garnish brimming with antioxidants.

Lime wedges: Fresh acidity brightens flavors.

Ingredient Quantities

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• 1 lb (450g) crab meat, preferably fresh
• 1/2 lb (225g) ground pork
• 4 oz (115g) dried shrimp, soaked and minced
• 4 large eggs
• 2 tablespoons fish sauce
• 1 tablespoon salt
• 1 tablespoon sugar
• 8 cups (2 liters) chicken or pork broth
• 14 oz (400g) rice vermicelli noodles
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 tomatoes, diced
• 6 oz (170g) fried tofu, cubed
• 2 tablespoons shrimp paste
• Chopped cilantro or Vietnamese coriander (rau răm), for garnish
• Bean sprouts, for serving
• Lime wedges, for serving
• Sliced chilies, for serving

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Instructions

1. In a large bowl, combine the crab meat, ground pork, minced dried shrimp, and eggs. Add in 1 tablespoon of fish sauce, 1 tablespoon of salt, and 1 tablespoon of sugar. Stir until well combined; set aside to marinate for 10 minutes.

2. In a big pot, warm 2 tablespoons of vegetable oil over medium heat. Add the diced onion and cook until clear.

3. Add the tomatoes, cut into pieces, and cook until softened. Pour in the broth made from chicken or pork and bring to a boil.

4. Lower the temperature to a gentle simmer. With a spoon, carefully form small mounds of the crab mixture to place in the bubbling broth, creating your little dumplings. Let them cook for 5-7 minutes, until they’re floating.

5. At the same time, the rice vermicelli noodles should be soaked in water that’s as hot as you can get it for about 10 minutes or until they are soft. Drain the noodles and set them aside.

6. Add the shrimp paste and the rest of the 1 tablespoon of fish sauce to the broth, and stir to dissolve.

7. Add the cubed fried tofu to the soup and let it heat throughout.

8. Taste the broth and amend the seasoning if more salt or fish sauce is needed.

9. To serve, place the delicate rice vermicelli noodles in a soft state into individual serving bowls.

10. Dish up the soup with crab dumplings and tofu for each person, and ladle the soup over the noodles. Garnish with the chopped cilantro or Vietnamese coriander, bean sprouts, lime wedges, and sliced chilies. Serve immediately.

Equipment Needed

1. Large bowl
2. Mixing spoon
3. Big pot
4. Cooking spoon
5. Measuring tablespoons
6. Knife
7. Cutting board
8. Ladle
9. Tongs or a slotted spoon
10. Soup/serving bowls
11. Saucepan or kettle for boiling water
12. Colander or strainer

FAQ

• What type of crab meat should I use?For the finest flavor, use fresh crab meat, but if necessary, you can use canned or frozen crab.
• Can I substitute the ground pork with another protein?It is acceptable to use ground chicken or turkey as a substitute in this recipe if you prefer.
• How do I prepare the dried shrimp?The dried shrimp should be soaked in warm water for approximately 20 minutes to soften them. They should then be minced in preparation for use.
• Is there a vegetarian version of Bun Rieu Cua?Certainly, a vegetarian version can be made by excluding crab and pork while increasing the amounts of tofu and mushrooms to achieve similar flavor and texture profiles.
• Can I use any type of broth?While chicken or pork broth is traditional, a lighter or vegetarian option can use vegetable broth.
• What are typical garnishes for Bun Rieu Cua?Chopped cilantro or Vietnamese coriander, bean sprouts, lime wedges, and sliced chilies are common garnishes.
• How do I handle the shrimp paste?Shrimp paste is very fragrant; use it in moderation and incorporate it into the broth in stages, tasting often and adjusting as necessary.

Substitutions and Variations

If fresh crab meat is not available, you can use canned or imitation crab meat as a substitute.
Ground chicken or turkey can be used in place of ground pork for a lighter option.
Shrimp paste could be swapped in for dried shrimp and achieve a similar depth of flavor.
Thin rice sticks or glass noodles can be used in place of rice vermicelli.
Substituting fried tofu is a simple task. Use firm tofu, lightly pan-fried at home, in place of existing fried tofu.

Pro Tips

1. Use Fresh Ingredients For the best flavor, use fresh crab meat and high-quality dried shrimp. The freshness of these seafood ingredients will enhance the overall taste of the dish significantly.

2. Customize the Broth If you want a richer flavor, consider simmering the broth with a few shrimp shells or pork bones before adding it to the mixture. This will add depth and complexity to the soup.

3. Control the Consistency When making the crab dumplings, you can adjust the texture by lightly beating the eggs before combining them with the crab and pork mixture. This ensures an even consistency and helps the dumplings hold together better.

4. Balance the Seasoning Taste the broth after adding the shrimp paste and fish sauce, and adjust the seasoning carefully. The ideal balance should be savory with a hint of sweetness. Remember, you can always add more fish sauce, but you can’t take it out.

5. Perfect Noodle Texture Avoid letting the noodles sit too long in the hot water as they can become mushy. Monitor their texture closely and rinse them briefly under cold water to stop the cooking process once they are al dente. This keeps the noodles firm and prevents them from getting soggy in the soup.