Vietnamese Bun Rieu Crab Noodle (Printer-friendly)
Tangy Vietnamese soup with crab, tomatoes, and tofu in savory broth over rice vermicelli noodles.
# What You'll Need:
→ Broth
01 - 6 cups chicken or pork broth
02 - 1 large onion, halved
03 - 2 cloves garlic, smashed
04 - 2 tablespoons fish sauce
05 - 1 teaspoon salt
06 - 1 teaspoon sugar
→ Crab Mixture
07 - 9 oz crab meat, fresh or canned
08 - 2 large eggs
09 - 1 tablespoon fish sauce
10 - 1 tablespoon shallots, finely chopped
11 - 1/4 teaspoon ground white pepper
→ Soup Base
12 - 3 large ripe tomatoes, cut into wedges
13 - 7 oz firm tofu, cubed
14 - 2 tablespoons vegetable oil
15 - 2 tablespoons annatto oil, optional
→ Noodles & Garnishes
16 - 14 oz dried rice vermicelli noodles
17 - 3.5 oz bean sprouts
18 - Fresh herbs: perilla, Vietnamese coriander, cilantro, scallions, chopped
19 - Lime wedges
20 - Sliced chili peppers
21 - Shrimp paste, optional
22 - Fried shallots, optional
# How To Make It:
01 - Bring chicken or pork broth to a simmer in a large pot. Add halved onion and smashed garlic. Simmer for 20 minutes to infuse flavors. Strain out solids and stir in fish sauce, salt, and sugar.
02 - Combine crab meat, eggs, fish sauce, chopped shallots, and white pepper in a bowl. Mix until thoroughly blended and uniform in consistency.
03 - Return broth to a gentle simmer. Drop small spoonfuls of crab mixture into hot broth. Allow to float and solidify for 4-5 minutes without stirring to maintain shape.
04 - Heat vegetable oil and annatto oil in a skillet over medium heat. Sauté tomato wedges until softened, 3-4 minutes. Add cubed tofu and cook for 2 additional minutes.
05 - Transfer sautéed tomatoes and tofu to the broth. Simmer gently for 10 minutes to allow flavors to meld together.
06 - Cook rice vermicelli according to package directions. Drain thoroughly and rinse under cold water to prevent sticking.
07 - Divide noodles among serving bowls. Ladle hot soup with crab dumplings, tomatoes, and tofu over noodles. Top with bean sprouts, fresh herbs, lime wedges, sliced chili, shrimp paste, and fried shallots.
# Expert Hints:
01 -
- The broth hits this perfect balance of tangy and savory that wakes up your entire palate
- Those fluffy crab clouds feel like eating little clouds of seafood heaven
- Every bowl becomes your own custom creation with all the fresh herbs and garnishes
02 -
- The crab mixture will seem loose and sloppy but this is exactly right, it firms up the moment it hits the hot broth
- Resist stirring the soup once the clouds are added or they will break apart and you will lose those beautiful floating dumplings
- Fresh herbs are not optional here, they are what transforms this from a soup into an experience
03 -
- If you cannot find annatto oil, a pinch of paprika works in a pinch though the flavor will be slightly different
- Leftover broth freezes beautifully for up to three months, just thaw and reheat before adding fresh clouds