30 Minute Bún Riêu (Vietnamese Crab and Tomato Noodle Soup)
User Reviews
5
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Prep Time
8 mins
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Cook Time
22 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
622 kcal
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Course
Main Course
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Cuisine
Vietnamese
30 Minute Bún Riêu (Vietnamese Crab and Tomato Noodle Soup)
Description
Bún Riêu is a Vietnamese soup known for its delicate crab and pork meatballs served in a tomato-enriched broth. This version uses a blend of chicken broth, fish sauce, and mushroom bouillon, carefully simmered with rock sugar to achieve a flavorful base. Aromatics like sautéed shallots and shrimp paste oil are cooked with quartered tomatoes, which add a bright and savory element to the broth while maintaining their shape.
The crab meatballs are made by combining ground pork, puréed shrimp, dried shrimp, lump crab meat, shrimp paste, crab paste, and eggs, which lend a tender and slightly springy texture. These are gently added to the simmering broth to cook through without toughening. Rice noodles are rehydrated before serving to provide a soft, slippery complement.
The soup is accompanied by fresh herbs such as Thai basil, mint, purple perilla, and morning glory, along with lime wedges, bean sprouts, scallions, and cilantro, which can be added as desired to customize the flavor and freshness. Adjusting the seasoning with fish sauce, sugar, and salt to taste is recommended to balance the broth.
Ingredients
For the Broth
- 3 cups chicken broth
- 4 quarts water
- 2 tablespoons fish sauce
- 1 tablespoon mushroom bouillon powder or chicken bouillon powder
- 2 tablespoons rock sugar or granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon shrimp paste oil (or paprika)
- 3 onion finely diced, or shallots
- 4 tomato quartered
- 1 teaspoon salt
For the Crab Meatballs (Riêu)
- 1 pound ground pork
- ½ pound prawn or shrimp, about 4-5
- ¼ cup dried shrimp (rehydrated in hot water)
- 1 cup crabmeat lump
- 1 cup shrimp paste
- ½ cup crab paste
- 3 egg
Noodles
- 1 pound rice noodles dried
Additional Toppings (Optional)
- 1 pound tofu fried
- ½ pound bean sprout
- 1 bunch purple perilla assorted vegetables
- 1 bunch Thai basil
- 1 bunch mint
- 1 bunch morning glory shredded, or cabbage, rau muong
- lime wedges
- scallions chopped
- cilantro chopped
Instructions
- Prep the dried shrimp – Soak in hot water for 10 minutes, then mince in a food processor and add to a large mixing bowl.
- Purée the fresh shrimp – Use the food processor to blend into a smooth paste.
- Make the crab mixture – In the same bowl, combine ground pork, puréed shrimp, dried shrimp, crab paste, lump crab, and eggs. Mix until fully combined and set aside.
- Build the broth – In a large stockpot, add chicken broth, water, fish sauce, bouillon powder, and rock sugar. Bring to a boil, then reduce to a gentle simmer.
- Sauté aromatics – In a skillet over medium-high heat, add vegetable oil, shrimp paste oil (or paprika), and shallots. Sauté for about 2 minutes until fragrant and translucent.
- Cook the tomatoes – Add tomatoes and a pinch of salt to the skillet. Cook for 2–3 minutes until slightly softened but still holding their shape. Stir the tomato mixture into the simmering broth.
- Add the crab meatballs – Scoop about 1½ tablespoons of the crab mixture and gently drop into the broth. Repeat with remaining mixture, making sure the sizes are even for uniform cooking. Simmer for 10–12 minutes or until the meatballs are fully cooked. Taste and adjust seasoning as needed.
- Assemble and serve – Add cooked vermicelli noodles to bowls, ladle the hot broth and crab meatballs over the top, and garnish with your favorite toppings. Enjoy!
Notes
- Sautéing tomatoes with shrimp or crab paste oil adds signature color and rich flavor to the broth.
- Use good quality rice vermicelli, cooking noodles just before serving to retain tenderness without becoming mushy.
- Simmer broth gently to build flavor but avoid overcooking the crab meatballs to keep their light and fluffy texture.
- Taste the broth during cooking and adjust fish sauce, sugar, and salt to achieve a balanced profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Calories | 622kcal | 31% |
| Carbohydrates | 60g | 20% |
| Protein | 47g | 94% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 411mg | 137% |
| Sodium | 2457mg | 102% |
| Potassium | 530mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 3000IU | 60% |
| Vitamin C | 17mg | 19% |
| Calcium | 271mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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