Bun rieu. Bún riêu is a delicious Vietnamese rice noodle soup that has a slightly sweet and acidic tomato flavor and is loaded with crab, tofu, and shrimp. Bún means noodles and riêu refers to the big white blocks of crab cakes in the soup, which is traditionally made of pounded mini crabs and eggs. Bun Rieu is a delicious Vietnamese soup with chewy vermicelli noodles drenched in a tangy broth with stewed tomatoes with slightly sweet undertones with the soft, pillowy crab and pork clusters that are then topped with fresh herbs.
Bun rieu is a really popular noodle soup in Vietnam and one of my personal favorites. It is characterized by a pork-based broth that has tomatoes, onions, dried shrimp, and a crab paste/egg mixture. All the ingredients give the broth a balance of salty and sweet flavors. You can cook Bun rieu using 32 ingredients and 10 steps. Here is how you cook it.
Ingredients of Bun rieu
- You need of for broth:.
- You need of lt water.
- It's of pork neck bones.
- You need of shrimps (with head).
- You need of tamarind powder.
- Prepare of seasoned crab paste.
- It's of shrimp paste.
- You need of salt.
- You need of sugar.
- You need of black pepper.
- It's of large tomatoes.
- Prepare of lt water.
- Prepare of rice noodles.
- Prepare of for meatballs:.
- Prepare of crab meat lump.
- You need of ground pork.
- It's of peeled shrimp (leftover from the broth step).
- You need of large eggs.
- You need of shallots.
- Prepare of white onion.
- You need of green onions.
- Prepare of sugar.
- You need of seasoned crab paste.
- You need of shrimp paste.
- You need of salt.
- It's of water.
- You need of toppings (optional):.
- You need of cilantro.
- Prepare of large limes.
- You need of chili sate sauce.
- Prepare of bean sprouts.
- Prepare of fried tofu puffs.
The pork and dried shrimp make the broth sweet while the crab paste makes. Bún riêu is a traditional Vietnamese soup of clear stock and rice vermicelli. There are several varieties of bún riêu, including bún riêu cua (minced crab), bún riêu cá (fish) and bún riêu ốc (snail). This dish is well-known in the country and in the world.
Bun rieu instructions
- Broth: Add water to a 5lt pot and boil. When the water is boiling, add in the noodles and cook until they are al dente. Strain the noodles and rinse with cold water. Set it aside..
- Take a large stock pot and put the pork bones in it. Fill with water and boil for a few minutes and discard the water. Add 4.5lt of fresh water to the pork bones again and boil for an hour or longer. (The longer you boil the better the broth will be.).
- Peel shrimps. Put the peeled shells in the boiling broth. Broth will turn red from the shrimp shells (after around 20 mins). Remove the shells and pork bones from the broth..
- Add the tamarind powder, 1 tsp of shrimp paste, 3 tbsp of crab paste, 3 tbsp of sugar, 2 tbsp of salt, and 1 tbsp of black pepper into the broth and let it boil..
- Cut the tomatoes into quarters, saute the pieces, and add them to the broth last to give it a redder colour..
- Meatballs: Put 900g of peeled shrimp, 5 eggs, 3 tbsp of crab paste, 1 tsp of shrimp paste, 1 tsp salt, ½ cup of water, 1.5 tsp of sugar, 2 shallots, 1 bunch of green onions, and 1 white onion into a food processor. Pulse ingredients together into a paste..
- Gently fold the crab meat with the shrimp mixture and ground pork until uniform..
- Boil the broth from above. When it is boiling take the meatball mixture and make free formed meatballs with a spoon putting them into the broth. Add the fried tofu at this point. The meatballs are cooked when they start floating to the top..
- For toppings, chop up the remaining green onions from the bunch and cilantro bunch – slice the remaining white onion thinly – quarter the limes..
- To assemble, put noodles in a bowl, add any of the toppings/garnishes. Ladle in the soup with tomatoes and meatballs. Squeeze some lime and add some chilli sate..
Vietnamese Pork & Crab Noodle Soup (Bun Rieu) I wasn't a big fan of Bún Riêu until I tasted my mother-in-law's Bún Riêu and boy oh boy, was I pleasantly surprised at all the bold flavors. The fermented shrimp paste, the spiced minced crab, the tangy lime and the crunch of the water spinach, all made for a party in the mouth. Rieu in Bun Rieu is a mixture of egg white, ground meat, and/or minced crab/shrimp meat, and tomatoes. Rieu or raft is a crust formed during the process of clarifying consomme. It is composed of the clear meat and impurities from the stock, which rise to the top of the simmering stock and release additional flavors.