Bun Rieu Recipe
This easy bun rieu recipe is for an utterly delicious Vietnamese crab noodle soup. The star of the dish are crab meatballs swimming in a rich and savory tomato-based broth. Served with fresh Vietnamese herbs, each flavorful spoonful will leave you craving more.
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Servings: 4
Calories: 1086kcal
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Ingredients
For the broth
- 4 chicken stock cubes
- 3 tbsp fish sauce
- 2 tbsp fermented shrimp paste
- 3 tbsp oil
- 2 tbsp tomato paste
- 8 cups water
- 4 cloves garlic
- 1 onion large, 140 g
- 6 tomatoes large, 800 g
- 1 tsp salt
- 1 tsp sugar
- Bun rieu seasoning optional
For the crab meatballs
- 400 g shrimp cleaned and shelled
- 250 g crab meat
- 400 g ground pork
- 1 onion finely chopped, 100 g
- 2 chives finely chopped, 60 g
- 1 egg large
- 2 cloves garlic
- 2 tbsp fish sauce
- Salt to taste
- 2 tbsp wheat flour optional
Noodles
- 200 g rice noodles
Additional
- 150 g fresh tofu
- mint leaves
- Perilla leaves
- Vietnamese balm or Thai basil
- lemon slices
Instructions
For the broth
- Peel and chop the onion into fine pieces. Wash tomatoes and cut them into quarters. Peel the garlic and crush it.
- Place a large stock pot on the stove over medium-high heat. Add the oil, the minced onion, the chicken bouillon cubes, and the crushed garlic cloves. Sauté for about five minutes.
- Next, add the cut tomatoes and mix, turning occasionally.
- Add fish sauce, fermented shrimp paste, salt, sugar, and tomato paste. Mix for 1 -2 minutes.
- Add the eight cups of water into the soup pot and cook over medium-high heat for 30-mins, uncovered. This allows the broth to develop its intense flavors.
- As the broth is cooking, start preparing the meatballs.
For the meatballs
- Wash and dry the fresh shrimp. Using a sharp knife cut the shrimp into very small pieces, almost like ground shrimp.
- Place the chopped shrimp in a small bowl. Add crab, ground pork, chopped onions and chives, egg, crushed garlic cloves, fish sauce, and a pinch of salt to taste.
- Mix all the ingredients together. If the consistency of the meatballs is too runny, add a little wheat flour.
- Using two spoons, shape the mixture into meatballs and place them into the large pot of boiling broth. Reduce heat if the soup broth is bubbling too intensely.
- Cook for about fifteen minutes over medium-low heat until the crab mixture meatballs float to the top. You can also break one meatball to make sure it is not raw on the inside.
For the noodles
- Cook the rice vermicelli noodles according to the package instructions.
- Drain excess water and set aside for serving.
Assemble the dish
- Divide the noodles and place them in the bottom of a bowl. Add fried tofu and meatballs.
- Using a ladle, pour the hot broth and tomatoes into a bowl.
- Garnish with your choice of fresh herbs.
- Serve immediately and enjoy.
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Notes
If you want more intense flavor you can can serve the soup with a side of fish sauce
Nutrition
Serving: 1 | Calories: 1086kcal | Carbohydrates: 63g | Protein: 122g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.05g | Cholesterol: 1365mg | Sodium: 7849mg | Potassium: 1144mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1766IU | Vitamin C: 38mg | Calcium: 597mg | Iron: 11mg
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