Bun rieu. Thinly slice shallots, add oil to a pan and saute until light brown. Add shallots, tomatoes, and all remaining soup ingredients into a large pot. Raise to high heat until it hits a boil, and boils for five minutes.

This dish is well-known in the country and in the world. Bun Rieu is a delicious Vietnamese soup with chewy vermicelli noodles drenched in a tangy broth with stewed tomatoes with slightly sweet undertones with the soft, pillowy crab and pork clusters that are then topped with fresh herbs. The rieu in bun rieu means sea foam, and if made correctly, there is a crab meatball mixture that is supposed to look like seafoam and adds a punchy hit of umami to every bite. You can cook Bun rieu using 32 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Bun rieu

It's of for broth:.
Prepare 4.5 of lt water.
Prepare 700 g of pork neck bones.
Prepare 450 g of shrimps (with head).
It's 1 tbsp of tamarind powder.
It's 3 tbsp of seasoned crab paste.
Prepare 1 tsp of shrimp paste.
Prepare 2 tbsp of salt.
You need 3 tbsp of sugar.
It's 1 tbsp of black pepper.
Prepare 4 of large tomatoes.
You need 5.5 of lt water.
You need 2 packets of rice noodles.
You need of for meatballs:.
Prepare 500 g of crab meat lump.
You need 230 g of ground pork.
You need 900 g of peeled shrimp (leftover from the broth step).
Prepare 5 of large eggs.
It's 2 of shallots.
Prepare 1 of white onion.
Prepare 1 bunch of green onions.
You need 1 1/2 tsp of sugar.
Prepare 3 tbsp of seasoned crab paste.
It's 1 tsp of shrimp paste.
Prepare 1 tsp of salt.
Prepare 1/2 cup of water.
Prepare of toppings (optional):.
Prepare 1 bunch of cilantro.
Prepare 3 of large limes.
It's of chili sate sauce.
It's of bean sprouts.
You need of fried tofu puffs.

Bun Rieu is a noodle soup with a pork-based broth filled with tons of tomatoes and topped with a crab paste/egg mixture. It's an unusual combination, but I promise you everyone whose tried it loves it. I also think it is better than the popular pho. Bun rieu is a really popular noodle soup in Vietnam and one of my personal favorites.

Bun rieu step by step

Broth: Add water to a 5lt pot and boil. When the water is boiling, add in the noodles and cook until they are al dente. Strain the noodles and rinse with cold water. Set it aside..
Take a large stock pot and put the pork bones in it. Fill with water and boil for a few minutes and discard the water. Add 4.5lt of fresh water to the pork bones again and boil for an hour or longer. (The longer you boil the better the broth will be.).
Peel shrimps. Put the peeled shells in the boiling broth. Broth will turn red from the shrimp shells (after around 20 mins). Remove the shells and pork bones from the broth..
Add the tamarind powder, 1 tsp of shrimp paste, 3 tbsp of crab paste, 3 tbsp of sugar, 2 tbsp of salt, and 1 tbsp of black pepper into the broth and let it boil..
Cut the tomatoes into quarters, saute the pieces, and add them to the broth last to give it a redder colour..
Meatballs: Put 900g of peeled shrimp, 5 eggs, 3 tbsp of crab paste, 1 tsp of shrimp paste, 1 tsp salt, ½ cup of water, 1.5 tsp of sugar, 2 shallots, 1 bunch of green onions, and 1 white onion into a food processor. Pulse ingredients together into a paste..
Gently fold the crab meat with the shrimp mixture and ground pork until uniform..
Boil the broth from above. When it is boiling take the meatball mixture and make free formed meatballs with a spoon putting them into the broth. Add the fried tofu at this point. The meatballs are cooked when they start floating to the top..
For toppings, chop up the remaining green onions from the bunch and cilantro bunch – slice the remaining white onion thinly – quarter the limes..
To assemble, put noodles in a bowl, add any of the toppings/garnishes. Ladle in the soup with tomatoes and meatballs. Squeeze some lime and add some chilli sate..

Vietnamese Pork & Crab Noodle Soup (Bun Rieu Cua Thit) Bún Riêu is a Vietnamese rice noodle soup with a tomato and crab soup base. It is eaten with a lot of fresh veggies and Vietnamese herbs, the popular of which is split water spinach stems (Rau Muống). Adjust the broth to your taste with sugar, chicken powder or mushroom seasoning. Unlike pho or bun bo hue where there are slices of meat added, the key protein component to this soup is the crab meat mixture, rieu, made of the minced crab (or alternatively dried shrimp), ground, pork and egg. It's essentially a Vietnamese version of crab cakes but in a soup!