Vietnamese Bun Rieu Crab Noodle (Print Version)
Tangy Vietnamese noodle soup with crab, tomatoes, and tofu in savory broth
# What You 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 for color
→ Noodles and 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:
01 - Pour chicken or pork broth into a large soup pot and bring to a gentle simmer. Add halved onion and smashed garlic cloves. Simmer for 20 minutes to infuse flavors. Strain out solids using a strainer. Stir in fish sauce, salt, and sugar until dissolved.
02 - In a mixing bowl, combine crab meat, eggs, fish sauce, chopped shallots, and ground white pepper. Mix thoroughly until all ingredients are well incorporated and smooth.
03 - Return the broth to a gentle simmer. Using a spoon, drop small portions of the crab mixture into the hot broth. Allow the crab dumplings to float and solidify for 4 to 5 minutes without stirring to maintain their shape.
04 - Heat vegetable oil and annatto oil in a skillet over medium heat. Add tomato wedges and sauté until softened, approximately 3 to 4 minutes. Add cubed tofu and cook for an additional 2 minutes.
05 - Transfer the sautéed tomatoes and tofu into the broth pot. Simmer gently for 10 minutes to allow the flavors to meld together thoroughly.
06 - Cook rice vermicelli noodles according to package instructions. Drain well and rinse under cold running water to prevent sticking. Set aside until ready to serve.
07 - Divide cooked noodles among serving bowls. Ladle hot soup over noodles, ensuring each bowl receives crab dumplings, tomatoes, and tofu. Top with bean sprouts, fresh herbs, lime wedges, sliced chili peppers, shrimp paste, and fried shallots as desired.
# Expert Tips:
01 -
- The crab clouds impossibly light and floating in that bright red broth
- That perfect balance of tangy sweet savory that makes you want more
- Its like a warm hug in a bowl but with so much fresh vibrant energy
02 -
- Do not stir after dropping the crab mixture or your clouds will break apart
- The broth needs to be at a gentle simmer not boiling hard
- Room temperature ingredients prevent the eggs from cooking too fast
03 -
- Add dried shrimp or crab shells to the broth for 10 minutes then remove
- Make the crab mixture just before you plan to cook it