Bún Riêu (Bún riêu cua)
Overview
Bún riêu is a Vietnamese rice noodle soup with a tangy tomato broth and soft clouds of crab. Small freshwater paddy crabs are pounded and strained, and the crab liquid is heated so that the protein rises to the surface in fluffy, savoury curds. The red-orange broth is flavoured with tomatoes, fried shallots and fermented shrimp paste. It is served over thin rice vermicelli with fried tofu, tomato wedges and a plate of herbs, bean sprouts, lime and shredded banana blossom.
History
Bún riêu comes from the rice-growing areas of northern Vietnam, where paddy crabs were easy to catch in the flooded fields. It is now eaten throughout the country, and southern versions often add pork, blood cubes and snails. Many cooks today use crab paste in jars mixed with eggs and minced pork. It is also common in Vietnamese communities abroad.
Main ingredients
Paddy crab paste, rice vermicelli, tomatoes, tofu, shrimp paste, fresh herbs. The soup is built on crab and tomato broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · Noodle soups · More soups from Vietnam
Recipe outline serves 4 · ~70 min
Ingredients
- 300 g pounded paddy crabs or 200 g crab paste mixed with 2 eggs and 200 g minced pork
- 4 tomatoes, in wedges
- 1.5 l pork or chicken stock
- 200 g fried tofu
- 1 tbsp shrimp paste, fish sauce
- 400 g rice vermicelli, herbs, lime
Allergens: Contains: Crustaceans, Eggs, Fish, Soya. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Fry shallots and tomatoes in oil, then add the stock.
- Spoon in the crab mixture and simmer gently until it floats.
- Add the tofu and season with shrimp paste and fish sauce.
- Serve over vermicelli with herbs and lime.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
