Bún Riêu (Vietnamese Crab, Pork & Tomato Noodle Soup)
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
5 bowls
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Calories
888 kcal
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Course
Soup
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Cuisine
Vietnamese
Bún Riêu (Vietnamese Crab, Pork & Tomato Noodle Soup)
Description
Bún Riêu (Vietnamese Crab, Pork & Tomato Noodle Soup) centers around a broth infused with shallots, tomatoes, fermented shrimp paste, fish sauce, and subtle sweetness from rock sugar and ketchup. The broth is simmered to meld the flavors and enliven the dish with a balanced sour and savory profile. Ground pork mixed with shrimp, crab, and spices is shaped into small meatballs that poach directly in the broth, adding protein and texture. Rice vermicelli noodles base the dish, absorbing the flavorful soup.
The method involves sautéing shallots and tomatoes to develop depth before combining with broth ingredients. Meatballs are gently cooked in the simmering broth, ensuring tenderness. Optional garnishes like fried tofu and fresh herbs add freshness and textural contrast. These accompaniments also allow customization of flavor intensity and balance.
The resulting soup presents bright acidity from tomatoes and herbs intertwining with the savory complexity of pork and seafood. It can be served as a main dish with noodles and herbs for a satisfying meal. The layered ingredients and seasoning elements yield a multi-textured, well-rounded bowl that highlights distinctive Vietnamese flavors.
Ingredients
Soup
- 50 g shallot about four large cloves, thinly sliced
- 2 tbsp neutral cooking oil
- 2 lb tomato quartered (any type
- 1 tsp fermented shrimp paste diluted in a small bowl w a bit of water for even dispersion, brand Lee Kum Kee
- 3 tbsp fish sauce
- 1 tsp salt
- 1-2 tbsp rock sugar granulated is ok too
- 4 tbsp ketchup
- 43.5 .5 oz chicken broth or make your own broth with water and 1 lb pork ribs
- 43.5 .5 oz water
- 1-2 tsp monosodium glutamate seasoning
Riêu / Gach / Meatballs
- 25 g shallot sliced (about two large cloves)
- 1/8 /8 lb Shrimp shells removed, deveined, raw
- 2/3 /3 lb ground pork
- 5.6 .6 oz prawn or minced crab with spices. Lee brand, minced; canned
- 57 g crab optional. If using frozen or canned, lightly squeeze to remove excess moisture, steamed or canned
- 2 egg large
- 1 tsp black pepper
- 1 tsp sugar
- 1 tbsp fish sauce
- 5 talks green onions cut into 1.5" pieces
Accoutrement (all optional)
- 1 lb tofu deep fried
- 1/2 /2 lb bean sprouts raw
- 1 Vietnamese balm also known as kinh gioi; bunch
- 1 mint bunch
- 1 purple perilla also known as tia to; bunch
- shrimp paste on the side
- lime sliced
- 4 Thai chiles
Noodles
- 1 lb rice vermicelli small noodle size. Thap Chua brand (but any will do, dried sticks
Instructions
- Cook noodles according to package instructions, split between 4-5 bowls
Soup
- Thinly slice shallots, add oil to a pan and saute until light brown.
- Add quartered tomatoes, stir fry for 3-5 minutes until slightly soft.
- Add shallots, tomatoes, and all remaining soup ingredients into a large pot.
- Raise to high heat until it hits a boil, and boils for five minutes.
- Reduce the heat to medium-low or low, so it maintains a low boil while you work on the Riêu.
Riêu / Gach / Meatballs
- Add shallots into a small food processor, pulse until finely chopped.
- Add shrimp, pulse 5-6 times.
- Add remaining ingredients (except crab and green onion) and pulse a few times until evenly mixed.
- Pour into a mixing bowl, add crab and lightly mix with a spoon.
- Using a soup spoon, scoop 1-2 tbsp size meat balls (your choice!) into the pot until you use it all
- Raise the heat to high and bring to a boil, then drop heat to a low boil. At most it should take 20 minutes to cook the meatballs all the way through. Check doneness by breaking a meatball in half to make sure its not soft or raw inside.
- During the last five minutes of cooking, drop in the chopped green onion so it slightly softens
Serving
- Evenly divide contents of the soup pot between your 4-5 bowls.
- Serve a communal accoutrement plate on the side so each guest can customize their own.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5bowls
Amount Per Serving
Calories 888 kcal
% Daily Value*
| Calories | 888kcal | 44% |
| Carbohydrates | 119g | 40% |
| Protein | 39g | 78% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 305mg | 102% |
| Sodium | 3435mg | 143% |
| Potassium | 1129mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 1798IU | 36% |
| Vitamin C | 55mg | 61% |
| Calcium | 193mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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