Recipe: Appetizing Bun Rieu

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.

This dish is well-known in the country and in the world. Bun rieu (properly: bún riêu) is a Vietnamese vermicelli noodle soup featuring tomatoes and seafood - usually crab. The rieu in bun rieu means sea foam, and if made correctly, there is a crab meatball mixture that is supposed to look like seafoam and adds a punchy hit of umami to every bite. You can have Bun Rieu using 21 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Bun Rieu

1. It's of Stock.
2. It's of Tomatoes.
3. Prepare of shallots, mostly white part.
4. You need of Pork.
5. It's of bun rieu stock cubes.
6. You need of water.
7. Prepare of fish sauce.
8. It's of shrimp paste.
9. Prepare of crab paste.
10. Prepare of tomato paste.
11. You need of olive oil.
12. It's of handful dried shrimp.
13. You need of fried tofu.
14. You need of Rieu.
15. You need of crab meat.
16. Prepare of garlic.
17. You need of crab paste.
18. It's of eggs.
19. You need of olive oil.
20. You need of Other.
21. It's of bag vermicelli.

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. The pork and dried shrimp make the broth sweet while the crab paste makes.

Bun Rieu step by step

1. Cut tomatoes into quarters.
2. Chop shallots.
3. Cut pork into medium size pieces or if your using bones, leave as is..
4. Heat pot, add olive oil, tomatoes and shallots. Cook until soft. Then add pork and continue cooking..
5. Add water, dried shrimp, bun rieu stock, fish sauce, crab paste, shrimp paste and tomato paste. Bring to boil, then reduce to simmer..
6. Rieu - heat saucepan, add chopped garlic, crab meat and crab paste. Fey for a minute or so.
7. Beat eggs and add fried rieu, stir to combine.
8. Add tofu to stock.
9. Once you are happy with stock taste, pour the rieu in slowly. Try not to stir as it will break the rieu. The rieu will cook in the stock after several minutes..
10. Boil vermicelli until soft and drain.

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. The Astronomer's mother adores bún riêu, a northern specialty featuring thin rice noodles, a tangy broth, stewed tomatoes, and crab clusters, so I decided to prepare it for the Chaplin clan while visiting Birmingham. Since this was a spur-of-the-moment idea, The Astronomer and I had to source all of the ingredients locally. Adjust the broth to your taste with sugar, chicken powder or mushroom seasoning.