Bun rieu. today is all about Bun Rieu, Vietnamese Crab Noodle Soup! My dear friend Be, (who showed us how to make Bun Bo Hue a while ago!) she shared her recipe for Bun Rieu with us! Bun rieu (bún riêu) is a Vietnamese crab based soup noodle dish.

Original Bun Rieu is very complicated and demanding to cook, but today we make a very simple and quick version of this dish at an affordable price, so that everyone can do it at home! Add water, dried shrimp, bun rieu stock, fish sauce, crab paste, shrimp paste and tomato paste. Bring to boil, then reduce to simmer. You can cook Bun rieu using 32 ingredients and 10 steps. Here is how you cook it.

Ingredients of Bun rieu

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

Rieu - heat saucepan, add chopped garlic, crab meat and crab paste. One of my favorite Vietnamese dishes! Bun Rieu is a delicious and hearty Vietnamese soup with crab meat, tofu, pork broth, pork, tomatoes, parsley and rice noodles. Với bún riêu cua đồng thì mỗi miền lại có cách nấu khác nhau mang rõ hương vị đặc trưng của nơi đó.

Bun rieu instructions

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..

Bun Rieu is one of my favorite soups to make, because it is so simple and easy to whip up. It basically consists of two steps - making the pork broth, and adding the rieu mixture to the soup. Quán bún riêu theo vị Nam Bộ, nước lèo đậm vị không gắt. Mình thì thích ăn riêu ở đây, có order thêm ăn khá ghiền. Bún riêu Gánh chợ Bến Thành nổi tiếng xưa giờ rồi mà giờ mới được thưởng thức.