Bún Riêu
Bún Riêu
Ingredients
For the Broth
- 1 pound beef bones
- 1 tablespoon oil, for sautéing tomatoes
- 2 tomatoes, chopped
- 1 seasoning cube, brown
- 2 cans crab paste with bean oil, Gia Vi Cua Bien
- 1 pinch sugar
- 1 pinch salt
- 2 tablespoons fish sauce, to taste
For the Crab/Pork Mixture (Riêu)
- 1/2 pound ground pork
- 1 can crab paste with bean oil, Gia Vi Cua Bien
- 1 can minced shrimp and crab paste in soybean oil, Gia Vi Tom Cua
- 2 eggs
- 1 spoonful garlic powder
- 1 spoonful sugar
For Serving
- 1 bunch water spinach
- 1 cup bean sprouts
- 8 ounces rice vermicelli noodles
- 4 ounces Vietnamese sausage, chả lụa, sliced
- 2 tablespoons fried shallots/garlic, for topping
- 2 tablespoons green onions, chopped, for topping
- 2 tablespoons cilantro, chopped, for topping
Instructions
- 1
Begin by boiling beef bones in a large pot of water to create a flavorful broth. Simmer for at least 60 minutes, skimming any foam that rises to the surface.
⏱️ 60 min
- 2
In a mixing bowl, combine the ground pork, one can of crab paste with bean oil (Gia Vi Cua Bien), and one can of minced shrimp and crab paste in soybean oil (Gia Vi Tom Cua).
⏱️ 5 min
- 3
Crack 2 eggs into the mixture. Add a spoonful of garlic powder (or similar seasoning powder) and a spoonful of sugar (or similar seasoning). Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 4
Using a spoon, scoop portions of the prepared crab/pork mixture and gently add them to the simmering beef bone broth. These will form the "riêu" or crab meatballs. Cook until they float and are firm.
⏱️ 10 min
- 5
In a separate pan, add 1 tablespoon of oil. Add the chopped tomatoes and the brown seasoning cube. Sauté the tomatoes until they soften, about 5-7 minutes.
⏱️ 7 min
- 6
Pour the sautéed tomatoes into the large pot with the simmering broth and crab meatballs.
⏱️ 1 min
- 7
Add the second can of crab paste with bean oil (Gia Vi Cua Bien) to the broth. Add a pinch of sugar and a pinch of salt. Pour in fish sauce to taste, starting with 2 tablespoons and adjusting as needed.
⏱️ 2 min
- 8
Wash the water spinach and bean sprouts. Prepare the rice vermicelli noodles according to package instructions.
⏱️ 5 min
- 9
Blanch the water spinach, bean sprouts, and rice vermicelli noodles in boiling water using a strainer until tender. This can be done quickly, about 30 seconds to 1 minute for the greens and according to noodle package for the vermicelli.
⏱️ 5 min
- 10
To assemble, place the blanched rice vermicelli noodles, water spinach, and bean sprouts into a serving bowl. Ladle the hot Bún Riêu broth, including the crab meatballs and tomatoes, over the noodles and greens.
⏱️ 2 min
- 11
Add slices of Vietnamese sausage (chả lụa) to the bowl. Garnish generously with fried shallots/garlic, chopped green onions, and fresh cilantro.
⏱️ 1 min
- 12
Serve the Bún Riêu immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Broth
- 1 pound beef bones
- 1 tablespoon oil, for sautéing tomatoes
- 2 tomatoes, chopped
- 1 seasoning cube, brown
- 2 cans crab paste with bean oil, Gia Vi Cua Bien
- 1 pinch sugar
- 1 pinch salt
- 2 tablespoons fish sauce, to taste
For the Crab/Pork Mixture (Riêu)
- 1/2 pound ground pork
- 1 can crab paste with bean oil, Gia Vi Cua Bien
- 1 can minced shrimp and crab paste in soybean oil, Gia Vi Tom Cua
- 2 eggs
- 1 spoonful garlic powder
- 1 spoonful sugar
For Serving
- 1 bunch water spinach
- 1 cup bean sprouts
- 8 ounces rice vermicelli noodles
- 4 ounces Vietnamese sausage, chả lụa, sliced
- 2 tablespoons fried shallots/garlic, for topping
- 2 tablespoons green onions, chopped, for topping
- 2 tablespoons cilantro, chopped, for topping
Instructions
- 1
Begin by boiling beef bones in a large pot of water to create a flavorful broth. Simmer for at least 60 minutes, skimming any foam that rises to the surface.
⏱️ 60 min - 2
In a mixing bowl, combine the ground pork, one can of crab paste with bean oil (Gia Vi Cua Bien), and one can of minced shrimp and crab paste in soybean oil (Gia Vi Tom Cua).
⏱️ 5 min - 3
Crack 2 eggs into the mixture. Add a spoonful of garlic powder (or similar seasoning powder) and a spoonful of sugar (or similar seasoning). Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 4
Using a spoon, scoop portions of the prepared crab/pork mixture and gently add them to the simmering beef bone broth. These will form the "riêu" or crab meatballs. Cook until they float and are firm.
⏱️ 10 min - 5
In a separate pan, add 1 tablespoon of oil. Add the chopped tomatoes and the brown seasoning cube. Sauté the tomatoes until they soften, about 5-7 minutes.
⏱️ 7 min - 6
Pour the sautéed tomatoes into the large pot with the simmering broth and crab meatballs.
⏱️ 1 min - 7
Add the second can of crab paste with bean oil (Gia Vi Cua Bien) to the broth. Add a pinch of sugar and a pinch of salt. Pour in fish sauce to taste, starting with 2 tablespoons and adjusting as needed.
⏱️ 2 min - 8
Wash the water spinach and bean sprouts. Prepare the rice vermicelli noodles according to package instructions.
⏱️ 5 min - 9
Blanch the water spinach, bean sprouts, and rice vermicelli noodles in boiling water using a strainer until tender. This can be done quickly, about 30 seconds to 1 minute for the greens and according to noodle package for the vermicelli.
⏱️ 5 min - 10
To assemble, place the blanched rice vermicelli noodles, water spinach, and bean sprouts into a serving bowl. Ladle the hot Bún Riêu broth, including the crab meatballs and tomatoes, over the noodles and greens.
⏱️ 2 min - 11
Add slices of Vietnamese sausage (chả lụa) to the bowl. Garnish generously with fried shallots/garlic, chopped green onions, and fresh cilantro.
⏱️ 1 min - 12
Serve the Bún Riêu immediately and enjoy!
⏱️ 1 min