Bún Riêu Cua (Vietnamese Crab Noodle Soup)

🧂 Ingredients

• 200 g Fresh crab meat (or pre-made crab paste)(If using fresh crab, ensure it's finely minced. Pre-made crab paste is a convenient alternative.)
• 4 Ripe tomatoes(Medium-sized, for the broth base.)
• 200 g Fried tofu puffs(These absorb the broth beautifully. Can be store-bought or homemade.)
• 500 g Dried rice vermicelli noodles(Choose thin or medium thickness for best results.)
• 2 tbsp Tamarind paste (concentrate)(Adjust to taste for desired tanginess. Ensure it's paste, not dried tamarind pods.)
• 1 tbsp Fermented shrimp paste (mắm ruốc)(Essential for authentic flavor. Dilute with a little water if very thick.)
• 150 g Pork shoulder or ground pork(Optional, but adds richness to the crab cakes.)
• 2 Shallots(Finely minced, for aromatics.)
• 3 cloves Garlic(Minced.)
• 2 tbsp Vegetable oil
• 2 liters Water or chicken/pork broth
• 2 tbsp Fish sauce(To taste.)
• 1 tsp Sugar(To balance flavors.)
• 1 tsp Salt(To taste.)
• 1 bunch Fresh herbs for garnish(Such as Vietnamese mint (rau răm), cilantro, Thai basil, and bean sprouts.)
• 1 Lime wedges(For serving.)
• 1-2 Chili peppers (optional)(Thinly sliced, for heat.)

👨‍🍳 Instructions

1. 1

   Prepare the broth base: Dice the tomatoes. In a large pot, heat 1 tbsp of vegetable oil over medium heat (175°C / 350°F). Sauté the minced shallots and garlic until fragrant, about 1-2 minutes. Add the diced tomatoes and cook, stirring occasionally, until they soften and break down, about 5-7 minutes. Add the diluted shrimp paste and cook for another minute until aromatic.

   ⏱️ 10 minutes
2. 2

   Build the broth: Pour in the water or broth. Bring to a simmer. Add the crab paste (or minced crab meat mixed with a little pork if using). Gently stir to break up the crab paste. Do not vigorously stir, as you want the crab to form into small cakes. Simmer gently for about 20-25 minutes, allowing the flavors to meld. Skim off any impurities that rise to the surface.

   ⏱️ 30 minutes
3. 3

   Prepare the noodles and tofu: While the broth simmers, cook the rice vermicelli noodles according to package directions. Drain and rinse under cold water to prevent sticking. Cut the fried tofu puffs into bite-sized pieces.

   ⏱️ 10 minutes
4. 4

   Season the broth: Stir in the tamarind paste, fish sauce, sugar, and salt. Taste and adjust seasoning as needed – it should be a balance of savory, tangy, and slightly sweet. Add the fried tofu pieces to the broth and let them simmer for about 5 minutes to absorb the flavors.

   ⏱️ 10 minutes
5. 5

   Assemble and serve: Divide the cooked rice vermicelli noodles among serving bowls. Ladle the hot broth, crab cakes, and tofu over the noodles. Garnish generously with fresh herbs, and serve immediately with lime wedges and sliced chili peppers on the side.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the crab cakes to form nicely, avoid stirring the broth too vigorously after adding the crab paste.
• ✓The characteristic tanginess comes from both the tomatoes and the tamarind paste. Adjust tamarind to your preference.
• ✓Bún Riêu Cua is distinct from Phở; it has a lighter, more acidic broth and features crab as the star ingredient.
• ✓Ensure your tomatoes are ripe for the best color and flavor in the broth.

🔄 Variations

• Add cooked snails (ốc) for a variation known as Bún Riêu Ốc.
• Increase the amount of crab meat or add crab roe for a richer crab flavor.
• Include thinly sliced pork belly or blood cubes for added texture and richness.

🥗 Nutrition

Per serving