Bun Rieu (Vietnamese Crab Noodle Soup)
Bun Rieu (Vietnamese Crab Noodle Soup)
Ingredients
For the Crab Balls
- 2 pounds ground pork
- 1 pound minced shrimp
- 1 can minced crabs or shrimp in spice (rieu cua), 14 ounce, any brand
- 2 tablespoons cooked crabs paste in soybean oil
- 1 large eggs
- 1/2 teaspoon ground pepper
For the Broth
- 3 cans low sodium chicken broth, 14.5 ounce each
- 9 cans water, measured using chicken broth can
- 1/4 cup dried shrimps, soaked
- 1/2 tablespoon MSG, optional
- 1 1/2 tablespoons salt
- 2 tablespoons Knorr chicken bouillon
- 1 ounce rock sugar
For the Sautéed Aromatics
- 1 tablespoon cooking oil
- 1 tablespoon chopped garlic
- 1 large onion, sliced
- 4 large tomatoes, cut into wedges
- 1 tablespoon ketchup, as needed
- 1/2 teaspoon garlic salt, as needed
For Serving
- 1 cup cooked pork blood cubes, cut into rectangles
- 1 cup fried tofu, cubed
- 1/4 cup green onion, chopped
- 1 pound rice vermicelli noodles, cooked according to package directions
- 1 cup bean sprouts
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 cup fresh herbs, such as lettuce, mint, and perilla, for serving
- 2 lime wedges, for serving
- 2 tablespoons chili sauce or fermented shrimp paste sauce, for serving
Instructions
- 1
In a large bowl, combine the ground pork, minced shrimp, the entire 14 ounce can of minced crabs or shrimp in spice (rieu cua), cooked crabs paste in soybean oil, 1 large egg, and 1/2 teaspoon ground pepper. Mix all ingredients thoroughly until well combined. Cover the bowl and store the mixture in the refrigerator for at least 30 minutes to firm it up. This prevents the crab balls from falling apart during cooking.
⏱️ 5 min
- 2
In a large pot, combine the 3 cans of low sodium chicken broth and 9 cans of water (using an empty chicken broth can for measurement). Add the 1/4 cup of soaked dried shrimps. Bring the mixture to a full boil over high heat. Once boiling, reduce the heat to a simmer and let it cook for 15 minutes. After simmering, uncover the pot and skim off any foam or impurities that have risen to the surface.
⏱️ 20 min
- 3
While the broth simmers, heat 1 tablespoon of cooking oil in a separate pan over medium heat. Add 1 tablespoon of chopped garlic and sauté for 10-15 seconds until fragrant. Then, add the 1 sliced large onion, 4-5 large tomatoes cut into wedges, a squeeze of ketchup (about 1 tablespoon), and a sprinkle of garlic salt (about 1/2 teaspoon). Sauté this mixture for 1-2 minutes until the tomatoes begin to soften slightly. Remove from heat and set aside.
⏱️ 5 min
- 4
To the simmering broth, add 1 ounce of rock sugar, 1 1/2 tablespoons of salt, 1/2 tablespoon of MSG (if using), and 2 tablespoons of Knorr chicken bouillon. Stir well to dissolve all the seasonings. Taste the broth and adjust the seasoning as needed to your preference.
⏱️ 5 min
- 5
Ensure the broth is at a low to medium boil. Using a spoon, scoop portions of the refrigerated crab ball mixture and gently drop them into the simmering broth. The crab balls will automatically float to the top once they are cooked. Continue this process until all the mixture has been added to the pot. Let the crab balls continue to simmer for about 4-5 minutes to firm them up. Gently stir the bottom of the pot occasionally to ensure no crab balls are sticking.
⏱️ 15 min
- 6
Add the 1 cup of cooked pork blood cubes, 1 cup of cubed fried tofu, and the previously sautéed onions and tomatoes to the soup. Bring the soup back to a boil, then reduce the heat and simmer for another 2-3 minutes to allow the flavors to meld.
⏱️ 5 min
- 7
Stir in the 1/4 cup of chopped green onions and turn off the stove. The Bun Rieu is now ready to serve.
⏱️ 1 min
- 8
To serve, place cooked rice vermicelli noodles in individual serving bowls. Top with bean sprouts, fried tofu, cooked pork blood cubes, sautéed tomatoes, and the cooked crab balls. Ladle the hot Bun Rieu broth generously over all the ingredients. Garnish with fresh cilantro. Serve immediately with a side of fresh herbs (such as lettuce, mint, and perilla), lime wedges, and a small dish of chili sauce or fermented shrimp paste sauce for dipping or adding to taste.
⏱️ 4 min
Kitchen Tools
Bun Rieu (Vietnamese Crab Noodle Soup)
For the Crab Balls
- 2 pounds ground pork
- 1 pound minced shrimp
- 1 can minced crabs or shrimp in spice (rieu cua), 14 ounce, any brand
- 2 tablespoons cooked crabs paste in soybean oil
- 1 large eggs
- 1/2 teaspoon ground pepper
For the Broth
- 3 cans low sodium chicken broth, 14.5 ounce each
- 9 cans water, measured using chicken broth can
- 1/4 cup dried shrimps, soaked
- 1/2 tablespoon MSG, optional
- 1 1/2 tablespoons salt
- 2 tablespoons Knorr chicken bouillon
- 1 ounce rock sugar
For the Sautéed Aromatics
- 1 tablespoon cooking oil
- 1 tablespoon chopped garlic
- 1 large onion, sliced
- 4 large tomatoes, cut into wedges
- 1 tablespoon ketchup, as needed
- 1/2 teaspoon garlic salt, as needed
For Serving
- 1 cup cooked pork blood cubes, cut into rectangles
- 1 cup fried tofu, cubed
- 1/4 cup green onion, chopped
- 1 pound rice vermicelli noodles, cooked according to package directions
- 1 cup bean sprouts
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 cup fresh herbs, such as lettuce, mint, and perilla, for serving
- 2 lime wedges, for serving
- 2 tablespoons chili sauce or fermented shrimp paste sauce, for serving
Instructions
- 1
In a large bowl, combine the ground pork, minced shrimp, the entire 14 ounce can of minced crabs or shrimp in spice (rieu cua), cooked crabs paste in soybean oil, 1 large egg, and 1/2 teaspoon ground pepper. Mix all ingredients thoroughly until well combined. Cover the bowl and store the mixture in the refrigerator for at least 30 minutes to firm it up. This prevents the crab balls from falling apart during cooking.
⏱️ 5 min - 2
In a large pot, combine the 3 cans of low sodium chicken broth and 9 cans of water (using an empty chicken broth can for measurement). Add the 1/4 cup of soaked dried shrimps. Bring the mixture to a full boil over high heat. Once boiling, reduce the heat to a simmer and let it cook for 15 minutes. After simmering, uncover the pot and skim off any foam or impurities that have risen to the surface.
⏱️ 20 min - 3
While the broth simmers, heat 1 tablespoon of cooking oil in a separate pan over medium heat. Add 1 tablespoon of chopped garlic and sauté for 10-15 seconds until fragrant. Then, add the 1 sliced large onion, 4-5 large tomatoes cut into wedges, a squeeze of ketchup (about 1 tablespoon), and a sprinkle of garlic salt (about 1/2 teaspoon). Sauté this mixture for 1-2 minutes until the tomatoes begin to soften slightly. Remove from heat and set aside.
⏱️ 5 min - 4
To the simmering broth, add 1 ounce of rock sugar, 1 1/2 tablespoons of salt, 1/2 tablespoon of MSG (if using), and 2 tablespoons of Knorr chicken bouillon. Stir well to dissolve all the seasonings. Taste the broth and adjust the seasoning as needed to your preference.
⏱️ 5 min - 5
Ensure the broth is at a low to medium boil. Using a spoon, scoop portions of the refrigerated crab ball mixture and gently drop them into the simmering broth. The crab balls will automatically float to the top once they are cooked. Continue this process until all the mixture has been added to the pot. Let the crab balls continue to simmer for about 4-5 minutes to firm them up. Gently stir the bottom of the pot occasionally to ensure no crab balls are sticking.
⏱️ 15 min - 6
Add the 1 cup of cooked pork blood cubes, 1 cup of cubed fried tofu, and the previously sautéed onions and tomatoes to the soup. Bring the soup back to a boil, then reduce the heat and simmer for another 2-3 minutes to allow the flavors to meld.
⏱️ 5 min - 7
Stir in the 1/4 cup of chopped green onions and turn off the stove. The Bun Rieu is now ready to serve.
⏱️ 1 min - 8
To serve, place cooked rice vermicelli noodles in individual serving bowls. Top with bean sprouts, fried tofu, cooked pork blood cubes, sautéed tomatoes, and the cooked crab balls. Ladle the hot Bun Rieu broth generously over all the ingredients. Garnish with fresh cilantro. Serve immediately with a side of fresh herbs (such as lettuce, mint, and perilla), lime wedges, and a small dish of chili sauce or fermented shrimp paste sauce for dipping or adding to taste.
⏱️ 4 min