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Bun Rieu Recipe

Bun Rieu (Vietnamese Crab and Pork Noodle Soup)

iamwinfred
Bun rieu is the kind of soup that makes you stop mid-bite and ask what's actually in this broth. It's a Vietnamese rice noodle soup built on a tomato based stock, topped with delicate crab and pork meatballs, fried tofu, and a mountain of fresh herbs. If you've only had pho, this recipe is going to open your eyes to a whole different side of Vietnamese cooking.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Asian
Servings 6 bowls
Calories 380 kcal

Equipment

  • Large stockpot At least 6 quarts
  • Mixing bowls
  • Fine-mesh strainer
  • Cutting board
  • Sharp knife
  • Ladle
  • Wooden spoon
  • Measuring cups and spoons
  • Fine mesh spider strainer optional, for gently lowering and removing meatballs
  • Enameled cast iron stockpot optional, for even heating
  • Vietnamese crab paste with soybean oil optional, for authentic flavor

Ingredients
  

  • 8 cups chicken or pork stock
  • 2 tablespoons neutral cooking oil
  • 1 small yellow onion diced
  • 4 garlic cloves minced
  • 6 medium ripe tomatoes cut into wedges
  • 2 tablespoons tomato paste
  • 2 tablespoons fish sauce
  • 1 tablespoon shrimp paste
  • 1 tablespoon sugar
  • salt to taste
  • black pepper to taste
  • 1 block fried tofu cut into cubes

For the Crab and Pork Meatballs (Rieu)

  • 0.5 pound ground pork
  • 0.5 pound lump crab meat
  • 2 tablespoons dried shrimp soaked and minced
  • 2 large eggs
  • 2 tablespoons shallots minced
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

For Serving

  • 1 pound dried rice vermicelli noodles
  • bean sprouts fresh, for topping
  • fresh herbs cilantro, perilla leaves, mint, for topping
  • sliced green onions for topping
  • lime wedges for serving
  • chili oil or sliced fresh chilies for serving

Instructions
 

  • In a large mixing bowl, combine ground pork, lump crab meat, minced dried shrimp, eggs, minced shallots, salt, and pepper. Mix gently until just combined, cover, and refrigerate while you prepare the broth.
  • Heat oil in a large stockpot over medium heat. Add diced onion and minced garlic, and cook for 2-3 minutes until fragrant. Add tomato wedges and tomato paste, and cook for 5-7 minutes until tomatoes begin to break down.
  • Pour in the stock, then add fish sauce, shrimp paste, and sugar. Bring to a gentle boil, reduce heat to low, and simmer uncovered for 20 minutes. Season with salt and pepper to taste.
  • Remove the meatball mixture from the fridge. Using a spoon or your hands, shape into loose 1-2 tablespoon balls. Raise broth heat to a gentle boil and carefully lower in the meatballs. Cook undisturbed for 8-10 minutes until they float. Add cubed fried tofu during the last 5 minutes.
  • While the meatballs cook, bring a separate pot of water to a boil. Cook the rice vermicelli according to package instructions (3-5 minutes). Drain and rinse briefly under cool water to prevent sticking.
  • Divide the noodles evenly among serving bowls. Ladle the hot broth over the noodles, distributing tomatoes, meatballs, and tofu evenly. Top with bean sprouts, fresh herbs, and sliced green onions. Serve immediately with lime wedges and chili oil.

Notes

  • Use ripe, in season tomatoes for the most flavorful and naturally sweet broth.
  • Don't overmix the meatball mixture, or the texture will turn dense and rubbery.
  • Keep the broth at a gentle simmer once the meatballs are in, since a hard boil can break them apart.
  • Taste the broth before serving and adjust the fish sauce, sugar, and salt to your preference.
  • Rinse the cooked noodles under cool water to keep them from clumping in the bowl.
  • For a more traditional variation, add minced snail (bun rieu oc) or flaked white fish (bun rieu ca) to the meatball mixture.
  • For a vegetarian version, swap the meatballs for firm tofu and mushroom-based "meatballs," and use vegetable stock.
  • Store the broth, meatballs, and tomatoes in an airtight container in the refrigerator for up to 3 days. Store cooked noodles separately.
  • Freeze the broth and meatballs (without noodles) for up to 2 months. Thaw overnight before reheating.
  • Reheat the broth gently on the stovetop over low heat, avoiding a hard boil so the meatballs stay intact.

Nutrition

Serving: 1BowlCalories: 380kcalCarbohydrates: 42gProtein: 24gFat: 12gSaturated Fat: 3.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 4.5gCholesterol: 85mgSodium: 890mgPotassium: 520mgFiber: 3gSugar: 6gVitamin A: 20IUVitamin C: 35mgCalcium: 8mgIron: 12mg
Keyword bun rieu, crab noodle soup, tomato broth soup, vietnamese noodle soup
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