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!
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 Pawns 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.