Vietnamese

Bún riêu

A Vietnamese rice noodle soup with a tomato-red crab broth, soft riêu curds, fried tofu, herbs, and a savory depth from mắm tôm. The crab is pounded and strained so it gently sets into delicate rafts in the broth.

Ingredients

• Fresh field crabs (cua đồng), cleaned400 g
• Fine salt1/2 tsp
• Pork neck bones, blanched300 g
• Water6 cups, divided
• Dried rice vermicelli noodles160 g
• Minced pork shoulder80 g
• Egg1
• Dried shrimp, soaked and pounded1 tbsp
• Fried tofu puffs, halved100 g
• Cooked pork blood cubes100 g
• Ripe tomatoes, cut into wedges2 medium
• Shallots, finely sliced2
• Annatto oil or neutral oil with annatto seeds1 1/2 tbsp
• Fermented shrimp paste (mắm tôm)2 tsp
• Fish sauce1 1/2 tbsp
• Sugar1 tsp
• Giấm bỗng or mild rice vinegar1 1/2 tbsp
• Scallions, chopped2
• Cilantro, chopped2 tbsp
• Mixed Vietnamese herbs and vegetables: banana blossom, perilla, kinh giới, bean sprouts, shredded water spinach2 cups
• Lime wedges and sliced fresh chileto serve

Method

1. Blanch the pork neck bones in boiling water for 3 minutes, rinse them clean, then simmer with 4 cups fresh water for 45 minutes, skimming occasionally.
2. Remove the crab carapaces, scoop out and reserve any crab roe or fat, discard the gills and aprons, and pound or blend the crab bodies with the salt.
3. Stir 2 cups water into the pounded crab, strain through a fine sieve or cloth into a pot, and squeeze well to extract the crab liquid; discard the shells.
4. Warm the strained crab liquid over medium-low heat, stirring gently for the first few minutes, then stop stirring and let the crab solids rise and set into soft curds without boiling hard.
5. Lift the crab curds into a bowl, then strain the pork bone broth into the crab broth base.
6. Mix the crab curds gently with the minced pork, egg, and pounded dried shrimp to make the riêu mixture.
7. Heat the annatto oil in a small pan, fry the shallots until fragrant, add the reserved crab roe and tomato wedges, and cook until the tomatoes soften but still hold their shape.
8. Stir the mắm tôm into the tomato mixture, then add everything to the broth pot.
9. Season the broth with fish sauce, sugar, and giấm bỗng, then bring it to a gentle simmer.
10. Spoon the riêu mixture into the simmering broth in large clumps and cook gently for 8 to 10 minutes until set.
11. Add the fried tofu puffs and pork blood cubes, then simmer for 5 more minutes and adjust seasoning with extra fish sauce or vinegar if needed.
12. Cook the rice vermicelli according to the package directions, rinse briefly, and divide between 2 serving bowls.
13. Ladle the hot broth, riêu, tofu, pork blood, and tomatoes over the noodles, then top with scallions and cilantro.
14. Serve immediately with the mixed herbs and vegetables, lime wedges, sliced chile, and extra mắm tôm on the side.

Common questions