Bun Rieu/Vietnamese Crab and Tomato Noodle Soup
Bun Rieu/Vietnamese Crab and Tomato Noodle Soup
Ingredients
For the Broth
- 3 cans low sodium chicken broth, (14.5 ounce each)
- 9 cans water, (use chicken broth can for measurement)
- 1/2 tablespoon MSG, optional
- 1 1/2 tablespoons salt
- 2 tablespoons Knorr chicken mix, (bouillon)
- 1 ounce rock sugar
- 1 tablespoon fish sauce
- 1/4 cup dried shrimps, soaked
- 1 green onion, for garnish, sliced
For the Crab and Shrimp Balls
- 2 pounds ground pork, or ground chicken
- 1 pound minced shrimp
- 1/2 pound crab meat
- 1 can minced shrimp or crab in spice, (14 ounce, any brand)
- 2 tablespoons cooked shrimp or crab paste
- 2 eggs
- 1/2 tablespoon garlic powder
- 1/2 teaspoon ground black pepper
For the Tomato Base
- 2 tablespoons cooking oil
- 1 tablespoon chopped garlic
- 4 large tomatoes, to 5, chopped
- 1 large onion, sliced
- 1/4 cup ketchup
Optional Add-ins
- 1 package fried tofu, cut into bite-sized pieces
- 1 cup cooked pork blood, cubed
Instructions
- 1
In a large bowl, combine the ground pork, minced shrimp, crab meat, minced shrimp or crab in spice (from the can), cooked shrimp or crab paste, eggs, garlic powder, and ground black pepper. Mix all ingredients thoroughly until well combined. Cover the bowl and refrigerate for 30 minutes to allow the mixture to firm up.
⏱️ 5 min
- 2
In a large pot, combine the low sodium chicken broth, water, soaked dried shrimps, rock sugar, salt, and Knorr chicken mix. If using, add the MSG. Bring the mixture to a full boil over high heat, then reduce the heat to low and let it simmer for 15 minutes.
⏱️ 20 min
- 3
While the broth simmers, heat the cooking oil in a separate pan over medium heat. Add the chopped garlic and sauté for 10-15 seconds until fragrant. Add the chopped tomatoes, sliced onion, and ketchup to the pan. Sauté for 1-2 minutes until the vegetables soften slightly. Remove from heat and set aside.
⏱️ 5 min
- 4
Return to the simmering broth. Ensure the heat is set to medium-low. Using a spoon, gently scoop portions of the refrigerated crab and shrimp mixture and drop them into the simmering broth. The balls will automatically float to the top once cooked. Continue adding the mixture until all of it has been used. Let the balls continue to simmer for about 4-5 minutes to firm up completely.
⏱️ 15 min
- 5
Gently stir the bottom of the pot with a spoon to ensure no crab and shrimp balls are sticking to the bottom.
⏱️ 1 min
- 6
Add the fried tofu and the sautéed tomato and onion mixture (from Step 3) to the pot. Stir in the fish sauce. Taste the broth and adjust seasoning if necessary, adding more salt or fish sauce to your preference.
⏱️ 2 min
- 7
Increase the heat to bring the soup back to a gentle boil, then reduce to a simmer for another 2-3 minutes. Add the sliced green onion and turn off the stove. If using, add the cooked pork blood at this stage.
⏱️ 5 min
- 8
Serve hot with your favorite rice vermicelli noodles and fresh herbs (not included in ingredients but common for Bun Rieu).
Kitchen Tools
Bun Rieu/Vietnamese Crab and Tomato Noodle Soup
For the Broth
- 3 cans low sodium chicken broth, (14.5 ounce each)
- 9 cans water, (use chicken broth can for measurement)
- 1/2 tablespoon MSG, optional
- 1 1/2 tablespoons salt
- 2 tablespoons Knorr chicken mix, (bouillon)
- 1 ounce rock sugar
- 1 tablespoon fish sauce
- 1/4 cup dried shrimps, soaked
- 1 green onion, for garnish, sliced
For the Crab and Shrimp Balls
- 2 pounds ground pork, or ground chicken
- 1 pound minced shrimp
- 1/2 pound crab meat
- 1 can minced shrimp or crab in spice, (14 ounce, any brand)
- 2 tablespoons cooked shrimp or crab paste
- 2 eggs
- 1/2 tablespoon garlic powder
- 1/2 teaspoon ground black pepper
For the Tomato Base
- 2 tablespoons cooking oil
- 1 tablespoon chopped garlic
- 4 large tomatoes, to 5, chopped
- 1 large onion, sliced
- 1/4 cup ketchup
Optional Add-ins
- 1 package fried tofu, cut into bite-sized pieces
- 1 cup cooked pork blood, cubed
Instructions
- 1
In a large bowl, combine the ground pork, minced shrimp, crab meat, minced shrimp or crab in spice (from the can), cooked shrimp or crab paste, eggs, garlic powder, and ground black pepper. Mix all ingredients thoroughly until well combined. Cover the bowl and refrigerate for 30 minutes to allow the mixture to firm up.
⏱️ 5 min - 2
In a large pot, combine the low sodium chicken broth, water, soaked dried shrimps, rock sugar, salt, and Knorr chicken mix. If using, add the MSG. Bring the mixture to a full boil over high heat, then reduce the heat to low and let it simmer for 15 minutes.
⏱️ 20 min - 3
While the broth simmers, heat the cooking oil in a separate pan over medium heat. Add the chopped garlic and sauté for 10-15 seconds until fragrant. Add the chopped tomatoes, sliced onion, and ketchup to the pan. Sauté for 1-2 minutes until the vegetables soften slightly. Remove from heat and set aside.
⏱️ 5 min - 4
Return to the simmering broth. Ensure the heat is set to medium-low. Using a spoon, gently scoop portions of the refrigerated crab and shrimp mixture and drop them into the simmering broth. The balls will automatically float to the top once cooked. Continue adding the mixture until all of it has been used. Let the balls continue to simmer for about 4-5 minutes to firm up completely.
⏱️ 15 min - 5
Gently stir the bottom of the pot with a spoon to ensure no crab and shrimp balls are sticking to the bottom.
⏱️ 1 min - 6
Add the fried tofu and the sautéed tomato and onion mixture (from Step 3) to the pot. Stir in the fish sauce. Taste the broth and adjust seasoning if necessary, adding more salt or fish sauce to your preference.
⏱️ 2 min - 7
Increase the heat to bring the soup back to a gentle boil, then reduce to a simmer for another 2-3 minutes. Add the sliced green onion and turn off the stove. If using, add the cooked pork blood at this stage.
⏱️ 5 min - 8
Serve hot with your favorite rice vermicelli noodles and fresh herbs (not included in ingredients but common for Bun Rieu).