Bún Riêu (Crab & Tomato Noodle Soup)
A vibrant Vietnamese noodle soup featuring tender pork ribs and savory crab patties in a tangy tomato broth.
Ingredients
- Bún Riêu Crab Noodle Soup
Broth Base
- 2 lbs Pork neck bones or side ribs
- 1 tbsp Salt
- 1 large Onion peeled
- 1 knob Ginger sliced in half
- 2 quartz Water
- 3 tbsp Shrimp paste Mắm Tôm
- Fish sauce
- Chicken bouillon
- Rock sugar
- Tamarind powder
The Riêu (Crab Cake)
- 1 lb Ground pork
- 2 cups Lump crab meat or minced dried shrimp
- 3 Eggs beaten
- 1 jar Crab Paste drained of oil
- 1/2 cup Minced shallots
- 1 tsp Shrimp paste Mắm Tôm
- Fish sauce
- Chicken bouillon
Toppings & Garnish
- 8 large Tomatoes wedged
- Fried tofu puffs
- Annatto seed oil
- Vermicelli rice noodles Bún
- Celery ribbons
- Fresh mint
- Chopped scallions and cilantro
- Lemon balm or perilla leaves
- Lime wedges and sliced chilies
Instructions
- Prepare the Pork Base: Parboil the pork neck bones and ribs in cold water with salt until grey scum rises to the surface. Drain and rinse the bones thoroughly under cold water to ensure a clean broth.
- Extract the Broth: Place the cleaned bones, onion, ginger, and water into an Instant Pot and cook on High Pressure for 30 minutes, or simmer on the stovetop for 60–90 minutes until the ribs are tender. Set the finished broth aside.
- Prepare the Aromatics and Garnishes: Shave the celery into thin ribbons using a peeler. Slice the red onion and finely chop the green onions and cilantro. Pluck the lemon balm and mint leaves, keeping all fresh garnishes separate until serving.
- Sauté the Tomatoes: Heat a small amount of oil and sauté garlic until fragrant. Add the tomato wedges and cook briefly until just softened, seasoning lightly with fish sauce. Add the tomatoes to the main broth and bring it to a boil.
- Mix the Riêu: In a large bowl, combine the ground pork, dried shrimp or crab meat, drained crab paste, beaten eggs, minced shallots, and shrimp paste. Season with salt, pepper, and optional bouillon.
- Perform a Taste Test: Microwave a small teaspoon of the Riêu mixture for 20 seconds to check the flavor. Adjust the seasoning of the raw mixture as needed based on the cooked sample.
- Cook the Crab Patties: Drop large spoonfuls of the riêu mixture into the boiling broth. Let them cook until they set and float to the surface.
- Finalize the Seasoning: Add the fried tofu puffs and annatto seed oil for color. Taste the broth and balance it with shrimp paste, fish sauce, chicken bouillon, rock sugar, and tamarind powder.
- Prepare the Noodles: Warm the rice vermicelli noodles, especially if they have been rinsed in cold water.
- Assemble the Bowls: Place a portion of noodles (bún) in each bowl. Ladle the hot broth over the top, ensuring each bowl gets tomatoes, crab patties, and pork ribs.
- Garnish and Serve: Top the bowls with celery ribbons, herbs, red onion, green onion, cilantro, and fried shallots. Serve immediately with lemon balm, mint, lime wedges, and sliced chilies on the side.
Notes
- Clarity: Always drain the oil from the crab paste jar before adding it to your mixture to maintain broth clarity.
- Texture: Hand-peeling the celery into ribbons provides the best crunch.
- Flavor Tip: For an extra "funk" and authentic depth, add a small teaspoon of raw shrimp paste directly to your bowl before eating.