Bún Riêu (Crab & Pork Noodle Soup)
Bún Riêu (Crab & Pork Noodle Soup)
Ingredients
For the Crab Mixture
- 500 g ground pork
- 2 cans crab meat, (340g each)
- 1 tablespoon fish sauce
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon chicken bouillon powder
- 1 egg
- 2 tablespoons tapioca starch
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
For the Broth
- 1.5 kg pork bones
- 2.5 liters water, (for initial boil)
- 2.5 liters fresh water, (for main broth)
- 1 tablespoon salt
- 1 tablespoon chicken bouillon powder
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1/2 cup shrimp paste, (mắm tôm)
- 1/4 cup hot water, (for diluting shrimp paste)
- 1/4 cup annatto seed oil, (or cooking oil + annatto powder)
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
- 2 tomatoes, quartered
- 1 block fried tofu, cut into triangles (approx 300g)
For Serving/Garnish
- vermicelli noodles, (bún)
- shredded cabbage
- bean sprouts
- fresh herbs, (e.g., mint, perilla)
- lime wedges
- chili, optional
Instructions
- 1
Place 1.5 kg pork bones in a large pot. Add enough water to cover the bones and bring to a rolling boil. Boil the pork bones for 5 minutes. Drain the water and thoroughly rinse the pork bones under cold water to remove any impurities.
⏱️ 10 min
- 2
Return the cleaned pork bones to the large pot. Add 2.5 liters of fresh water. Season the broth with 1 tablespoon salt, 1 tablespoon chicken bouillon powder, 1 tablespoon sugar, and 1 tablespoon fish sauce. Bring the broth to a boil, then reduce the heat to a simmer. Let it simmer for 1 hour to develop flavor.
⏱️ 65 min
- 3
In a separate large bowl, combine 500g ground pork, the meat from 2 cans (340g each) of crab, 1 tablespoon fish sauce, 1 teaspoon black pepper, 1 teaspoon sugar, 1 teaspoon chicken bouillon powder, 1 egg, 2 tablespoons tapioca starch, 1 tablespoon minced shallots, and 1 tablespoon minced garlic. Mix all ingredients thoroughly by hand until well combined. Form the mixture into small, bite-sized meatballs.
⏱️ 15 min
- 4
Bring a small pot of water to a boil. Carefully drop the formed crab meatballs into the boiling water. Once the meatballs float to the surface and are cooked through, remove them from the water using a slotted spoon and set aside.
⏱️ 10 min
- 5
In a small pan, heat 1/4 cup annatto seed oil (or cooking oil with annatto powder added for color). Add 1 tablespoon minced shallots and 1 tablespoon minced garlic to the hot oil. Sauté until fragrant and lightly golden. Add the 2 quartered tomatoes to the pan and cook for a few minutes until they begin to soften.
⏱️ 10 min
- 6
Add the cooked crab meatballs, the sautéed shallots, garlic, and tomatoes to the simmering pork bone broth. Add the 1 block of fried tofu (cut into triangles) to the broth. In a separate small bowl, dilute 1/2 cup shrimp paste (mắm tôm) with 1/4 cup hot water. Stir until dissolved. Pour the diluted shrimp paste into the broth. Continue to simmer the entire broth for an additional 10-15 minutes to allow all the flavors to meld together.
⏱️ 20 min
- 7
Place a desired amount of vermicelli noodles (bún) into individual serving bowls. Ladle the hot Bún Riêu broth over the noodles, ensuring each bowl gets a good portion of crab meatballs and tofu. Garnish generously with shredded cabbage, fresh bean sprouts, and a variety of fresh herbs (such as mint and perilla). Serve immediately with lime wedges and chili on the side for diners to adjust to their taste.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bún Riêu (Crab & Pork Noodle Soup)
For the Crab Mixture
- 500 g ground pork
- 2 cans crab meat, (340g each)
- 1 tablespoon fish sauce
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon chicken bouillon powder
- 1 egg
- 2 tablespoons tapioca starch
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
For the Broth
- 1.5 kg pork bones
- 2.5 liters water, (for initial boil)
- 2.5 liters fresh water, (for main broth)
- 1 tablespoon salt
- 1 tablespoon chicken bouillon powder
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1/2 cup shrimp paste, (mắm tôm)
- 1/4 cup hot water, (for diluting shrimp paste)
- 1/4 cup annatto seed oil, (or cooking oil + annatto powder)
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
- 2 tomatoes, quartered
- 1 block fried tofu, cut into triangles (approx 300g)
For Serving/Garnish
- vermicelli noodles, (bún)
- shredded cabbage
- bean sprouts
- fresh herbs, (e.g., mint, perilla)
- lime wedges
- chili, optional
Instructions
- 1
Place 1.5 kg pork bones in a large pot. Add enough water to cover the bones and bring to a rolling boil. Boil the pork bones for 5 minutes. Drain the water and thoroughly rinse the pork bones under cold water to remove any impurities.
⏱️ 10 min - 2
Return the cleaned pork bones to the large pot. Add 2.5 liters of fresh water. Season the broth with 1 tablespoon salt, 1 tablespoon chicken bouillon powder, 1 tablespoon sugar, and 1 tablespoon fish sauce. Bring the broth to a boil, then reduce the heat to a simmer. Let it simmer for 1 hour to develop flavor.
⏱️ 65 min - 3
In a separate large bowl, combine 500g ground pork, the meat from 2 cans (340g each) of crab, 1 tablespoon fish sauce, 1 teaspoon black pepper, 1 teaspoon sugar, 1 teaspoon chicken bouillon powder, 1 egg, 2 tablespoons tapioca starch, 1 tablespoon minced shallots, and 1 tablespoon minced garlic. Mix all ingredients thoroughly by hand until well combined. Form the mixture into small, bite-sized meatballs.
⏱️ 15 min - 4
Bring a small pot of water to a boil. Carefully drop the formed crab meatballs into the boiling water. Once the meatballs float to the surface and are cooked through, remove them from the water using a slotted spoon and set aside.
⏱️ 10 min - 5
In a small pan, heat 1/4 cup annatto seed oil (or cooking oil with annatto powder added for color). Add 1 tablespoon minced shallots and 1 tablespoon minced garlic to the hot oil. Sauté until fragrant and lightly golden. Add the 2 quartered tomatoes to the pan and cook for a few minutes until they begin to soften.
⏱️ 10 min - 6
Add the cooked crab meatballs, the sautéed shallots, garlic, and tomatoes to the simmering pork bone broth. Add the 1 block of fried tofu (cut into triangles) to the broth. In a separate small bowl, dilute 1/2 cup shrimp paste (mắm tôm) with 1/4 cup hot water. Stir until dissolved. Pour the diluted shrimp paste into the broth. Continue to simmer the entire broth for an additional 10-15 minutes to allow all the flavors to meld together.
⏱️ 20 min - 7
Place a desired amount of vermicelli noodles (bún) into individual serving bowls. Ladle the hot Bún Riêu broth over the noodles, ensuring each bowl gets a good portion of crab meatballs and tofu. Garnish generously with shredded cabbage, fresh bean sprouts, and a variety of fresh herbs (such as mint and perilla). Serve immediately with lime wedges and chili on the side for diners to adjust to their taste.
⏱️ 5 min