Bun Rieu Recipe (Vietnamese Crab, Pork & Tomato Noodle Soup)

Bun Rieu (Bún Riêu recipe) * is yet another well-known and delicious Vietnamese rice noodles soup featuring soup that is flavorful by shrimp paste, tomatoes along with fish sauce and meat broth.

It is usually made with tofu but the distinctive ingredient of this soup comes from the “rieu” or meatballs, consisting of shrimp, pork as well as crab and prawns.

Would it truly be an Vietnamese soup, if it was not filled with vegetables and herbs? In comparison to others Vietnamese soups we’ve listed here it’s the only one that has shrimp or crab, tomatoes, crab and tofu.

Simple to make!

The recipe is cooked with an extremely simple recipe and get the results are delicious. If you’d like to go more creative, I’ll show you how to alter the recipe in the next paragraph!

The fact that this soup is so popular suggests that it came about due to the need for convenience and. The majority of the “general’ Vietnamese restaurants around me in Little Saigon (Southern California) will offer this soup since it’s fairly simple. If the restaurant has a pot of beef broth, they will be able to combine the remainder together with other popular Vietnamese food items and kitchen supplies.

The soup can be quite simple to prepare when you know the ingredients in the recipe. If you’re feeling up to it There are some modifications I’ve provided below to add to the recipe, if inclined.

Freshly crushed Crabs?

The meatball-shaped frogs that are that make up this soup, also known as gachor rieu were made using mini crabs pounded to pieces in Vietnam. This recipe doesn’t pound or mix the crabs in this recipe, however, we’ll substitute with a 5.6 8 ounce bottle of Lee’s minced Crab as well as Prawns as well as fresh crab meat.

You can add pork blood topping (optional)

The sound of the crab’s pounding is reminiscent of David Chang’s thoughts about the joy of lollipopping chicken drumsticks. It’s it’s a pain to complete, but when someone does the pounding for you, it’s definitely an act of true affection.

My mother hasn’t had to go through this hassle for me or our family, and you’re likely to not find freshly-pounded crabs in eateries serving this soup unless you’re paying less than $10 for a bowl, which is the case anyway. Some of the most experienced cooking family members are able to add fresh crabs that are just born into their rieu, however.

My maternal great grandmother was a great cook and was reportedly clever and creative. Without the proper tools to crush crabs to make this soup while she was in the States She fashioned the mortar and pestle using an old helmet of the army and an old baseball bat!

Homemade and. Canned Broth

One of the numerous ingredients that flavor the soup is the broth. The soup will taste better and plenty of meat that you can put in the bowls of carnivores in your family If you’re looking to create your own broth from pork.

But, if you choose to use canned stock or broth there are plenty of other flavors that go into the soup, so don’t be discouraged should you opt for the canned option.

In comparison to other soups such as Bun Bo Hue Some people believe there’s no meat in the Bun Rieu. There’s a lot of flavor and excitement going on already, my view. There’s already rieu (meatballs) and tofu tomato, and tons of vegetables.

Do you exactly Bun Bo Hue?

But if you see at eateries, other Bun Rieu recipes or even realize that Americans consume a lot of meat it is possible to add more meat in the recipe. If you’re able to create your broth to make this recipe of soup, just make use of pork ribs that have meat in it and you’ll be able to eliminate any canned broth for chicken.

It’s true that chicken broth isn’t the equivalent to pork broth however I’ve observed through my mom’s cooking that she does make use of broths in different ways, particularly when there isn’t simple and straightforward recipe, where the basic broth should shine in a dish like an easy chicken Pho.

Fermented Shrimp Paste

Some people are afraid of the smell of this soup It is important to reach the flavor profile for this particular soup. It’s possible to control the aroma even if it’s not your cup of tea.

This makes one think of the television show Brew Masters in which Sam Calgione, president of Dog Fish Head brewery tells that they introduce additional ingredients during the cooking process to ensure it will have a stronger flavor. If they’d like to add more of that particular fruit or other ingredient to showcase its scent, it’s kept to use later on.

If you’re looking to lessen the strong aroma of the shrimp paste in your soup, you can add more of it to the broth rather than adding it to the bowl when you eat it-this is the ratio we lean toward for this dish. This recipe will use the paste of Lee Kum Kee because it is balanced in terms of saltiness that we can work with.

Ketchup

My mom discovered this method while eating at a house of a friend. We are accustomed to ketchup being associated with french fries. It’s somewhat bizarre and a bit odd initially however, it’s a clever idea to make it easier. The soup already contains tomatoes.

The ketchup adds sugar, salt, vinegar as well as color to the soup. This is a great way to avoid the expense of purchasing the entire bottle of vinegar you’ll not be using, or the tomato paste in a can that you’d use just only a teaspoon of and you’ll end up wasting the remainder.

If you’re not sure about it, you can make acid in your soup when squeezed a lime in your bowl prior to eating or eating, and you can add tomato paste and Annatto seeds to make a color like we used for this Bun Bo Hue recipes.

Herbs and Vegetables

Can a dish be considered Vietnamese when it’s not packed with vegetables?

Kinh gioi, also known as Vietnamese Balm is the primary ingredient in this soup. The second ingredient is the typical mint. Tia to or. Perilla, also known as shiso, works well with this, however it isn’t required if have it on hand.

For vegetables, you might observe that the pictures do not include rau muong , also known as water spinach as it was not in season. Also called as Tagalog as kangkong or ong Choy in Cantonese this vegetable is seasonal and could be expensive, as high as $3to $4 per pound or just not be available during the off season.

Water spinach is usually mixed in raw with Bun Rieu. In order to make the stems easier to chew, they’re usually divided using a device designed specifically for this purpose, and is named the water-spinach divider also known as dao che muong.

What does Bun Rieu taste like?

Bun Rieu is an excellent Vietnamese rice noodle soup which is sweet and slightly acidic tomato taste and is packed with tofu, crab, and shrimp.

What does Bun Rieu mean?

Bun is a French word meaning noodles, and rieu is a reference to the large white crab cakes that are in the soup that is typically composed of mini crabs pounded and eggs. When you cook your crab cakes they should look like sea foam when it is placed inside the soup.

How can you create a Bun Rieu from scratch?

It is made from cooked crab meat and shrimp, as well as tofu and tomatoes, mainly. See my recipe below to find out what you can make yourself!

What is the meaning of bun in Vietnamese?

Bun means noodles.

Do you interested in Bún Thịt Nướng (Vietnamese BBQ Pork and Rice Noodles)?

Is Bun Rieu gluten free?

Yes Bun Rieu is traditionally gluten-free, and that goes for this recipe!

Bún Riêu recipe – Vietnamese Pork, Crab & Tomato Noodle Soup

Traditional Vietnamese soup that has a flavorful broth made up of tomatoes, shrimp paste, fish sauce and meat broth. The soup is packed with tofu, pork/crab meatballs (rieu) and is served with fresh vegetables and herbs!
5 from 1 vote
Prep Time 25 mins
1 hr 30 mins
Total Time 1 hr 55 mins
Course Breakfast, Soup
Cuisine vietnamese
Servings 5 bowls
Calories 890 kcal

Ingredients
  

SOUP

  • 50 grams shallots, about four large cloves, finely cut into slices
  • 2 Tbsp neutral cooking oil
  • 2 lb (907.2 g) tomatoes quartered (any type)
  • 1 tsp fermented shrimp paste Lee Kum Kee It can be diluted in a small container with a small amount of water to ensure even dispersion
  • 3 Tbsp fish sauce
  • 1 teaspoon salt
  • A couple of tablespoons of rock sugar granulated is fine too.
  • 4 tablespoons of ketchup
  • 43.5 OZ chicken broth to make broth using the water you have and 1lb of pork ribs
  • 43.5 oz water
  • 1 – 2 tsp Monosodium Glutamate Seasoning

GACH / RIEU / MEATBALLS

  • 25 grams shallot cut into slices (about two cloves)
  • 1/8 lb (56.7 grams) fresh shrimp shells taken and deveined.
  • 2/3 1 lb (302.4 grams) ground pork
  • 5.6 oz canned minced prawns or minced crab with spices.
  • 56 g canned or steamed crab, if desired. If using canned or frozen simply squeeze gently to get rid of the excess water.
  • 2 large eggs
  • 1 tsp of pepper
  • 1 teaspoon sugar
  • 1 Tbsp fish sauce
  • 5 stalks of green onions cut into 1.5" pieces

ACOUSTREMENT (ALL OPTIONAL)

  • 1 lb (453.6 grams) deep-fried tofu
  • 1/2 1 lb (226.8 grams) fresh bean sprouts
  • 1 bunch kinh gioi/ Vietnamese balm
  • 1 bunch mint
  • 1 bunch of tia to purple perilla
  • The shrimp paste can be found on the side.
  • Limes cut into slices
  • 4 Thai chiles

NOODLES

  • 1 dried vermicelli stick of 1 lb small noodles. The Thap Chua Brand (but any brand will do)

Instructions
 

  • Cook noodles according the package instructions. Divide into 4 or 5 bowls

SOUP

  • Thinly slice shallots. Add the oil into a saucepan and sauté until the shallots are lightly brown.
  • Add tomatoes cut in quarters, stir in the oil for about 3-5 minutes, until soft.
  • Add tomatoes, shallots, as well as the remaining ingredients to a large saucepan.
  • Bring to a boil. it reaches a point of boiling, and it boils for five minutes.
  • Reduce the heat to medium or low, to ensure it keeps a low simmer as you do the Rieu.

GACH, RIEU, MEATBALLS

  • In the food processor of a small size, grind until they are they are finely chopped.
  • Add shrimp, pulse 5-6 times.
  • Add the remaining ingredients (except green onion and crab) and mix several times until they are evenly combined.
  • Pour the mixture into an mixing bowl, add crab, and mix using the spoon.
  • Utilizing a soup spoon use a soup spoon to scoop about 1-2 tablespoons of meat balls (your preference!) into the pot until you've used the entire amount.
  • Turn the heat up to high, and bring it to a boil. Then lower the heat to a gentle boiling. It should take at least twenty minutes for the cooking process to be through. Test for doneness by breaking the meatball in half and making sure it's not too soft or raw inside.
  • In the final 5 minutes or so of the cooking add the diced green onion, so that it softens slightly

SERVING

  • Equally divide the contents of the soup bowl into 4-5 bowls.
  • Serve a plate of accoutrements for the entire group to everyone can make their personal.
Keyword bún riêu, bun rieu recipe, Vietnamese Pork, Crab & Tomato Noodle Soup

One Response

  1. Maliney Nguyen June 18, 2022

Leave a Reply

Recipe Rating