Vietnamese Crab Noodle Soup, a symbol of the richness of Vietnamese cuisine, brings diners a unique and colorful culinary experience. This is a rich broth soup with the main ingredient being crab, harmoniously combined with soft vermicelli (rice noodles), fresh tomatoes, and a variety of fresh raw vegetables, creating a delicious flavor. Unique, unmistakable taste. Bun Rieu is not only a simple dish but also a cultural interference, reflecting the culinary quintessence and lifestyle of Vietnamese people. With each bowl of Bun Rieu, you not only enjoy the delicious taste of the dish but also feel the affection and meticulousness in the way it is prepared. Join us to explore and immerse yourself in the world of flavors of Vietnamese Crab Noodle Soup (Bún Riêu), an indispensable dish in the list of Vietnamese cuisine.
Vietnamese Crab Noodle Soup (Bún Riêu)
Bún Riêu is a traditional Vietnamese rice noodle soup made with tomatoes, shrimp paste, fish sauce, meat broth, tofu, and meatballs. This hearty soup has a sweet, sour, and umami flavor profile. The combination of rice noodles, tomato broth, pork, and crab makes for a satisfying one-bowl meal. Bún Riêu is considered a beginner-friendly dish to make at home. It does require some chopping of vegetables and meat, but the hands-on prep time is reasonable. With a few key ingredients on hand, you can recreate this classic Vietnamese comfort food.
History Of Crab Noodle Soup (Bún Riêu)
Bún Riêu originated in northern Vietnam, where crab and rice are local ingredients. The soup evolved into a popular street food, with vendors adding their own touches like fried tofu, herbs, and spicy dipping sauces. Over time, Bún Riêu became a nationwide specialty.
Nutrition In Crab Noodle Soup
Crab noodle soup, known as Bun Rieu in Vietnamese cuisine, offers varying nutritional values depending on the recipe and serving size. The calorie content can range from around 256 calories per cup to approximately 580 calories per serving. Crab meat, a key ingredient in this dish, is rich in nutrients that can aid in weight loss and cancer prevention. The preparation of crab noodle soup typically involves ingredients like crab meat, vermicelli, tomato broth, steak, tofu, and fried shallots. The dish is estimated to provide around 2,900 calories in total when serving 4 to 6 people.
What Does Vietnamese Crab Noodle Soup Taste Like?
Vietnamese Crab Noodle Soup, known as “Bun Rieu,” offers a unique and delightful taste experience. This traditional dish features a harmonious blend of flavors, with a light yet well-rounded crab taste that is not overly oily, slightly sour, and sweet. The broth, typically made from pork bones and tomatoes, is naturally sweet and flavorful. The crab paste, a key component, has a creamy texture and rich taste that melts in your mouth, leaving a lasting crab flavor. Additionally, the dish includes ingredients like tofu, blood pudding, meatballs, and fresh herbs, all contributing to its complex and savory profile. The use of paddy crabs, which are smaller and abundant in Vietnamese paddy fields, adds a distinct taste to the soup. Overall, Vietnamese Crab Noodle Soup is a delicious and nutritious culinary delight that captures the essence of Vietnamese cuisine.
Ingredients For Crab Noodle Soup (Bún Riêu)
This Bún Riêu recipe serves 4-5 people.
For the Soup:
- shallots, diced
- medium tomatoes, diced
- Fermented shrimp paste
- Fish sauce
- Salt
- Rock sugar or granulated white sugar
- Ketchup
- Chicken broth or homemade pork broth (recipe below)
- Water.
For the Meatballs (Riêu / Gach):
- Shallot, finely chopped
- Raw shrimp, peeled and deveined
- Ground pork
- Canned minced prawn or crab
- Steamed or canned crab meat (optional)
- Eggs
- Ground black pepper
- Sugar
- Fish sauce
- Green onions, thinly sliced
Optional Accompaniments:
- Fried tofu
- Bean sprouts
- Fresh herbs like Vietnamese balm, mint, tia to
- Shrimp paste
- Lime wedges
- Thai chilies
- Hoisin sauce.
Equipment Needed For Cooking Crab Noodle Soup
- Large pot
- Pan or skillet
- Food processor (optional)
- Soup ladle
- Spoons
- Knives
- Cutting board
- Kitchen twine or toothpicks for meatballs
Instructions For Cooking Crab Noodle Soup
- Cook the rice noodles according to package directions until just tender but still firm (about 2-3 minutes). Drain and rinse with cold water. Set aside.
- Sauté the shallots: Heat 1 Tbsp oil in a skillet over medium heat. Add the diced shallots and sauté for 3-5 minutes until light golden brown.
- Cook the tomatoes: Add the tomatoes to the pan and continue cooking for 3-5 minutes, stirring frequently, until tomatoes soften.
- Make the soup base: In a large pot, combine the sautéed shallots, cooked tomatoes, shrimp paste, fish sauce, salt, sugar, ketchup, broth, and water. Bring to a boil over high heat.
- Simmer the soup: Once boiling, reduce heat to medium-low and simmer for 25-30 minutes to develop the flavors.
- Prepare the meatballs: In a food processor, pulse the shallots until finely chopped. Add the shrimp and pulse until finely chopped.
- In a bowl, combine the ground pork, minced shrimp/crab, egg, pepper, sugar, fish sauce, and chopped shrimp. Gently mix together using your hands or a spoon.
- Form into 1″ meatballs and secure with kitchen twine or toothpicks.
- Carefully add the meatballs to the simmering soup. Cook for 20 minutes, gently turning occasionally, until cooked through.
- Add the green onions during the last 5 minutes of cooking.
- Serve: Divide rice noodles among serving bowls. Ladle hot soup over the noodles. Top with desired accompaniments. Squeeze lime juice and add other condiments to taste.
Tips and Tricks
- Select ripe, red tomatoes for maximum flavor and color.
- Adjust seasonings like sugar, salt, shrimp paste to taste.
- Chill meatball mixture before forming for firm, shapely meatballs.
- Store leftovers in the fridge up to 3 days or freeze for longer storage.
- Reheat gently on the stovetop or in the microwave.
Conclusion: Vietnamese Crab Noodle Soup (Bún Riêu)
Bún Riêu brings complex savory, sweet, sour, and spicy flavors together in one bowl. Making this soup at home rewards you with the bright tastes of Vietnam. Invite friends over and let them customize their bowls with tasty garnishes. The hands-on preparation and simmering time is well worth it for this iconic rice noodle soup.
Ingredients
- 12 cups Chicken Stock
- 4 tbsp Bun Rieu Base (available at Asian grocery stores)
- 1 tbsp Sugar
- 2 tsp Fermented Shrimp Paste (adjust to taste)
- 1 lb Ground Pork
- 6 oz Canned Crab (drained)
- 7 oz Crab Paste in Soybean Oil
- 1 Egg
- 2 Scallions (white parts only, chopped)
- 1 tbsp Neutral Cooking Oil
- 50g Shallots (about 4 large cloves, thinly sliced)
- 2 lb Tomatoes (quartered)
- 4 tbsp Ketchup
- 1 tbsp Fish Sauce
- 1 tsp Salt
- 1-2 tbsp Rock Sugar (or granulated sugar)
- Vermicelli Noodles (enough for 4 servings)
- Bean Sprouts
- Fresh Herbs (mint, Thai basil, perilla leaves)
- Lime Wedges
- Chopped Scallions
Instructions
- Make the pork broth: Simmer pork bones with water for several hours to create a flavorful base. You can add chicken broth for extra depth.
- Prepare the crab mixture: Saute chopped onions or shallots with store-bought crab paste. In some recipes, you might use a combination of fresh or canned crab meat with the paste.
- Saute ground pork: Season the ground pork with fish sauce, sugar, pepper, and shrimp paste. Cook until browned.
- Combine everything: Add the crab mixture, browned pork, and other aromatics (like tomatoes, dried shrimp) to the finished broth. Simmer to meld the flavors.
- Adjust seasonings: Taste and adjust the broth with fish sauce, sugar, vinegar, or salt to your preference.
- Cook the noodles: Briefly blanch thin rice vermicelli (bun) in boiling water.
- Prepare the toppings: Shred vegetables like cabbage or water spinach. Saute or fry tofu puffs. You can also add boiled shrimp, pork rinds, or meatballs made with a mixture of pork, shrimp, and crab.
- Serve: Place the cooked noodles in a bowl, top with the flavorful broth, vegetables, tofu puffs, and your chosen protein.
Notes
- You can adjust the amount of Bun Rieu base and fermented shrimp paste to your desired level of sweetness and fishiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
- If you can't find Bun Rieu base, you can substitute with a combination of ground dried shrimp and annatto seeds (achiote). Grind the dried shrimp into a powder and simmer with the annatto seeds in a little oil to extract the red color. Strain this mixture before adding it to the broth.
Nutrition Facts
Vietnamese Crab Noodle Soup (Bún Riêu)
Serves: 4 persons
Amount Per Serving: | ||
---|---|---|
Calories | 500 | |
% Daily Value* | ||
Total Fat 20 | 30.8% | |
Saturated Fat 4 | 20% | |
Trans Fat 0 | ||
Cholesterol 0 | 0 | |
Sodium 30 | 1.3% | |
Total Carbohydrate 55 | 18.3% | |
Dietary Fiber 5 | 20% | |
Sugars 50 | ||
Protein 30 |
Vitamin A 0 | Vitamin C 0 | |
Calcium 0 | Iron 0 |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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