Vietnamese Crab and Tomato Noodle Soup with Pork (Bun Rieu)
What is Bun Rieu?
Bún Riêu is a popular Vietnamese noodle soup with round rice vermicelli noodles served in a tomato-based broth and a variety of toppings, such crab meatballs/crab cakes, fried tofu and blood cake.This noodle soup is often enjoyed with fresh vegetables and herbs, with split water spinach stems (Rau Muống) being the most popular, along with a squeeze of lime.Fermented shrimp paste is often served on the side for further customization.Traditionally, the broth is made from rice paddy crabs. The small crabs are pounded into a paste with a mortar and pestle then mixed with water. The mixture is poured into a pot with the small bits of crab meat, leaving the shells behind.This strained liquid, along with the crab meat, forms the base for Bún Riêu broth.However, more modern and western versions often use a a heartier stock made from pork and/or chicken bones.In this version of Bún Rêu, we’ll use the heartier option with pork bones, as finding pounded rice paddy crabs in the United States can be challenging, if not impossible.If you are looking for a Bún Riêu recipe made with fresh crab, click here.
What You Will Need
To make this version of Bún Riêu, gather the following ingredients:Full recipe below. Happy cooking!
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