Bun Rieu Recipe
A tangy and savory Vietnamese noodle soup with crab and tomatoes, perfect for any occasion
Ingredients
- 1 lb fresh crab meat or canned crab
- 2 tbsp crab paste in soya bean oil (available at Asian markets)
- 2 medium tomatoes, quartered
- 1 tbsp fish sauce
- 1 tbsp shrimp paste
- 1 onion, halved
- 4 cups chicken or pork broth
- 200 grms vermicelli noodles
- 1 block of firm tofu, cubed
- 1/4 cup green onions, chopped
- Fresh herbs (perilla, cilantro, and Thai basil)
- Bean sprouts, lime wedges, and chili for garnish
- Cooking oil
- Salt and pepper to taste
Instructions
- Prepare the Broth: Heat a pot with a drizzle of cooking oil. Sauté the onion until fragrant, then add the tomatoes and cook until softened.
- Add Crab Paste: Stir in the crab paste, shrimp paste, and fish sauce. Cook for 2-3 minutes to release the aromas.
- Simmer the Broth: Pour in the chicken or pork broth and bring to a gentle boil. Simmer for 20 minutes, allowing the flavors to meld.
- Cook the Tofu: Add the cubed tofu to the pot and simmer for an additional 5 minutes.
- Prepare the Noodles: Cook the vermicelli noodles according to the package instructions. Drain and set aside.
- Assemble the Dish: Divide the noodles into serving bowls. Ladle the hot broth over the noodles, ensuring each bowl gets an ample amount of tofu and tomatoes.
- Garnish: Top with green onions and fresh herbs. Serve with bean sprouts, lime wedges, and chili on the side.
Notes
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