Bun Rieu (Vietnamese Crab and Tomato Noodle Soup)
Bun Rieu (Vietnamese Crab and Tomato Noodle Soup)
Ingredients
For the Crab and Shrimp Paste Mixture
- 2 pounds ground pork
- 1 pound minced shrimp
- 1/2 pound crab meat
- 1 can minced shrimp or crab in spice, 14 ounce
- 2 tablespoons cooked shrimp or crab paste
- 2 large eggs
- 1/2 tablespoon garlic powder
- 1/2 teaspoon ground black pepper
For the Broth
- 3 cans low sodium chicken broth, 14.5 ounce each
- 9 cans water, use chicken broth can for measurement
- 1/4 cup dried shrimps, soaked
- 1 ounce rock sugar
- 1 1/2 tablespoons salt
- 2 tablespoons Knorr chicken mix, (bouillon)
- 1/2 tablespoon MSG, (optional)
- 1 tablespoon fish sauce, plus more to taste
For the Tomato and Onion Sauté
- 2 tablespoons cooking oil
- 1 tablespoon chopped garlic
- 4 large tomatoes, cut into wedges
- 1 large onion, sliced
- 1/4 cup ketchup
For Serving (Optional)
- as needed fried tofu
- as needed green onion, chopped
- as needed cooked pork blood, (optional)
Instructions
- 1
In a large bowl, combine the ground pork, minced shrimp, crab meat, minced shrimp or crab in spices (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 the mixture for 30 minutes to allow it to firm up.
⏱️ 5 min
- 2
In a large pot, combine the low sodium chicken broth, water (using the chicken broth can for measurement), soaked dried shrimps, rock sugar, salt, Knorr chicken mix (bouillon), and MSG (if using). Bring the mixture to a full boil over high heat, then reduce the heat to a simmer and let it cook for 15 minutes.
⏱️ 20 min
- 3
While the broth simmers, heat cooking oil in a separate pan over medium heat. Add the chopped garlic and sauté for 10-15 seconds until fragrant. Add the cut tomatoes, sliced onion, and ketchup to the pan. Sauté for 1-2 minutes until the vegetables start to soften slightly. Remove from heat and set aside.
⏱️ 5 min
- 4
Return to the simmering broth in the large pot. Adjust the heat to a medium boil. Using a spoon, gently scoop portions of the chilled meat mixture (from Step 1) and add them into the pot. The meat balls will automatically float to the top once cooked. Continue adding the mixture until all of it has been used. Let the soup continue to simmer for about 4-5 minutes to ensure the meat balls are firm.
⏱️ 10 min
- 5
Carefully stir the bottom of the pot to ensure no meat balls are stuck to the bottom.
⏱️ 1 min
- 6
Add the fried tofu, the sautéed tomatoes and onion mixture (from Step 3), and fish sauce to the pot. Taste the soup and adjust seasonings (salt, fish sauce, MSG) as needed to achieve your desired flavor.
⏱️ 2 min
- 7
Bring the soup back to a boil, then reduce to a simmer for another 2-3 minutes. Add the chopped green onion and, if using, the cooked pork blood. Turn off the stove and serve immediately with your favorite noodles.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bun Rieu (Vietnamese Crab and Tomato Noodle Soup)
For the Crab and Shrimp Paste Mixture
- 2 pounds ground pork
- 1 pound minced shrimp
- 1/2 pound crab meat
- 1 can minced shrimp or crab in spice, 14 ounce
- 2 tablespoons cooked shrimp or crab paste
- 2 large eggs
- 1/2 tablespoon garlic powder
- 1/2 teaspoon ground black pepper
For the Broth
- 3 cans low sodium chicken broth, 14.5 ounce each
- 9 cans water, use chicken broth can for measurement
- 1/4 cup dried shrimps, soaked
- 1 ounce rock sugar
- 1 1/2 tablespoons salt
- 2 tablespoons Knorr chicken mix, (bouillon)
- 1/2 tablespoon MSG, (optional)
- 1 tablespoon fish sauce, plus more to taste
For the Tomato and Onion Sauté
- 2 tablespoons cooking oil
- 1 tablespoon chopped garlic
- 4 large tomatoes, cut into wedges
- 1 large onion, sliced
- 1/4 cup ketchup
For Serving (Optional)
- as needed fried tofu
- as needed green onion, chopped
- as needed cooked pork blood, (optional)
Instructions
- 1
In a large bowl, combine the ground pork, minced shrimp, crab meat, minced shrimp or crab in spices (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 the mixture for 30 minutes to allow it to firm up.
⏱️ 5 min - 2
In a large pot, combine the low sodium chicken broth, water (using the chicken broth can for measurement), soaked dried shrimps, rock sugar, salt, Knorr chicken mix (bouillon), and MSG (if using). Bring the mixture to a full boil over high heat, then reduce the heat to a simmer and let it cook for 15 minutes.
⏱️ 20 min - 3
While the broth simmers, heat cooking oil in a separate pan over medium heat. Add the chopped garlic and sauté for 10-15 seconds until fragrant. Add the cut tomatoes, sliced onion, and ketchup to the pan. Sauté for 1-2 minutes until the vegetables start to soften slightly. Remove from heat and set aside.
⏱️ 5 min - 4
Return to the simmering broth in the large pot. Adjust the heat to a medium boil. Using a spoon, gently scoop portions of the chilled meat mixture (from Step 1) and add them into the pot. The meat balls will automatically float to the top once cooked. Continue adding the mixture until all of it has been used. Let the soup continue to simmer for about 4-5 minutes to ensure the meat balls are firm.
⏱️ 10 min - 5
Carefully stir the bottom of the pot to ensure no meat balls are stuck to the bottom.
⏱️ 1 min - 6
Add the fried tofu, the sautéed tomatoes and onion mixture (from Step 3), and fish sauce to the pot. Taste the soup and adjust seasonings (salt, fish sauce, MSG) as needed to achieve your desired flavor.
⏱️ 2 min - 7
Bring the soup back to a boil, then reduce to a simmer for another 2-3 minutes. Add the chopped green onion and, if using, the cooked pork blood. Turn off the stove and serve immediately with your favorite noodles.
⏱️ 5 min