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Hey you guys! Long time no see!!!
Some of you who are following me on YouTube, Facebook, and Instagram probably know that I’ve been quite hectic and busy with my personal life because of moving, new projects… like a new restaurant… Yes! I said restaurant!
Ok, we will talk about that later because today is all about Bun Rieu, Vietnamese Crab Noodle Soup!
My dear friend Be (who showed us how to make Bun Bo Hue a while ago!) shared her recipe for Bun Rieu with us!
We had so much fun filming this recipe together. Thank you so much for Be for showing us this amazing Bun Rieu Recipe!!
Let’s get start cooking! The first thing is. First, we need to prepare noodles! It’s essential to cook and dry the noodles. It’s a very authentic way to prepare Vietnamese noodle dishes. When the noodle is cooked and dried, it soaks up all the delicious flavor we pour-over.
You can find these style rice stick vermicelli at your local Asian grocery stores or online.
Cook the noodles in boiling water by following the directions of the package you are using. When done cooking, drain and rinse under running cold water to remove excess starch. Drain thoroughly and set aside.
Fluff up the noodles a few times until ready to serve.
Bring a large pot of water to boil, enough to cover pork riblets. Add pork riblets and parboil for 5 minutes, then drain and wash under running cold water. This way, we can remove all the residues and unwanted blood from the bones for a clean broth.
Add parboiled pork riblets and 8 qt cold water (32 cups) into a large pot along with 1 cup dried shrimp, 2 tsp salt, and 1 Tbsp rock sugar. Bring it to a boil, then reduce heat to medium and simmer for 40 to 50 minutes.
If you want to make a shortcut, you can use 3 Large (49.5 oz) cans of chicken broth plus 1 can (49.5 oz) of water instead of pork riblets to make broth.
Meanwhile, let’s make crab mixture and sautéed tomatoes.
The main ingredients for the crab mixture are lump crab meat and jared crab paste with soya bean oil.
Be is highly recommend the brand shown above, because of the ratio of the ingredients. This brand might be 1 to 2 dollars more than other brands, but it has 60% crab. (Compared to other brands, its like 28% crab) So you are pretty much getting what you pay for. I wasn’t lucky enough to find that brand online, but you can always check out your local Asian grocery store!
Reserve the oil and add only the crab meat part from the paste. Now add the rest of the ingredients: ground pork, pasty chopped shrimp, eggs, and black pepper.
Combine all in a large mixing bowl and set aside.
To make the sautéed tomato, heat a large skillet over medium-high heat, then add remaining oil from the crab paste and shallot. Sauté for 1 minute, then add garlic. Sauté for 30 seconds to 45 seconds, add tomatoes, salt, sugar, and black pepper. Sauté for 2 to 3 minutes. Tomatoes should still be nice and firm. Set aside.
Back to the broth, let’s add Bun Rieu seasoning if you are using and fish sauce. Taste if the seasoning is proper for you. If not, add more fish sauce, 1 teaspoon at a time.
Now, increase heat to medium-high and add crab mixture (1 large scoop at a time), sautéed tomatoes, and fried tofu into the soup.
We used this hallow fried tofu so that it will soak up all the soup! Yummy!!
Bring back to boil and keep cooking until the crab mixture floats on the surface. Then continue to cook for 2 to 3 more minutes. Remove from heat, and it’s ready to serve!
* If you have time after cooking the soup with the crab mixture, let it sit for 1 to 2 hours so the crab flavor will melt into the soup.
Let’s assemble Bun Rieu! In a serving bowl, arrange cooked noodles, then ladle over the soup with pork riblets, crab, tomatoes, and tofu. Serve with all the garnishes together, so everyone can enjoy their bowl as they wish to have!
Add blood cubes to your taste! It’s a very popular addition to Bun Rieu!
How to prepare blood cubes, please check out Bun Bo Hue Recipe!
Enjoy!
- Author: Seonkyoung Longest
- Total Time: 1 hour
- Yield: 10 to 12 1x
Description
Ingredients
Scale
- 16 oz (1 lb) dried rice stick (Rice vermicelli)
For the Broth
- 4 to 5 lb pork riblets
- 8 qt (32 cups) cold water
- 1 cup dried shrimp
- 2 tsp salt
- 1 Tbsp rock sugar
- 2 cubes Bun Rieu seasoning, optional
- 3 to 4 Tbsp fish sauce
For the Crab Mixture
- 16 oz (1lb) lump crab meat or 3 dungeness crabs, steamed then picked crab meat
- 1/2 lb shrimp, chopped until pasty
- 1/2 lb ground pork
- 2 of 7oz jared crab paste with soya bean oil, drain oil, set aside for later use
- 2 tsp oil from the jared crab paste
- 3 eggs
- 1/2 tsp black pepper
For the Sautéed Tomatoes & Fried Tofu
- 3 Tbsp remaining oil from the crab paste
- 6 to 7 garlic, chopped (approximately 2 Tbsp)
- 1 shallot, chopped (approximately 2 Tbsp)
- 6 large firm Rome tomatoes, cut each into 4 wedges
- 1 tsp salt
- 2 tsp sugar
- 1/2 tsp black pepper
- 8 oz fried tofu
For the Garnish & Sides
- Beansprouts
- Cilantro, chopped
- Banana blossom, thinly sliced and place into a lime juice water
- Water spinach
- Green lettuce, sliced
- Perilla leaves
- Lime wedges
- Fish sauce and Thai chili mixture, optional
- Shrimp paste, optional
Instructions
- Cook the noodles in boiling water by following the directions of the package you are using. When done cooking, drain and rinse under running cold water to remove excess starch. Drain completely and set aside. Fluff up the noodles a few times until ready to serve.
- Bring a large pot of water to boil, enough to cover pork riblets. Add pork riblets and par boil for 5 minutes then drain and wash under running cold water. This way we can remove all the residues and unwanted blood from the bones for a clean broth.
- Add par boiled pork riblets and 8 qt cold water (32 cups) into a large pot along with 1 cup dried shrimp, 2 tsp salt and 1 Tbsp rock sugar. Bring it boil then reduce heat to medium and simmer for 40 to 50 minutes.
- Meanwhile, let’s make crab mixture and sautéed tomatoes.
Combine all ingredients for crab mixtures in a large mixing bowl and set aside.
Heat a large skillet over medium high heat, add remaining oil from the crab paste and shallot. Sauté for 1 minute then add garlic. Sauté for 30 seconds to 45 seconds then add tomatoes, salt, sugar and black pepper. Sauté for 2 to 3 minutes, tomatoes should be still nice and firm. Set aside. - Back to the broth, let’s add Bun Rieu seasoning if you are using and fish sauce. Taste if the seasoning is right for you, if not add more fish sauce, 1 teaspoon at a time.
- Now, increase heat to medium high and add crab mixture (1 large scoop at a time), sautéed tomatoes and fried tofu into the soup. Bring back to boil and keep cooking until the crab mixture is floats on the surface. Then continue to cook 2 to 3 more minutes. Remove from heat and it’s ready to serve!
- Let’s assemble Bun Rieu! In a serving bowl, arrange cooked noodles then ladle over the soup with pork riblets, crab, tomatoes and tofu. Serve with all the garnishes together, so everyone can costumes their own bowl as they wish to have! Enjoy!
Notes
You can use 3 Large (49.5 oz) cans of chicken broth plus 1 can (49.5 oz) of water instead of pork riblets to make broth.
If you have time, after done cooking the soup with the crab mixture, let it sit for 1 to 2 hours so the crab flavor will melt into the soup.
Serve or add blood cubes to your taste! It’s very popular addition to Bun Rieu!
- Cook Time: 1 hour
