Bun Rieu Recipe (Vietnamese Crab, Pork, Tomato Noodle Soup)
Vietnamese well-known noodle soup
Ingredients
- 2 lbs Cut Pork baby back ribs
- 1 lb Ground Pork
- 1 can Crab meat 16 oz
- 1 lb Fried Tofu
- 1/2 lb Shrimp
- 2 lbs Tomato
- 6 cloves Shallot
- 3 Egg
- 4 tbsp Ketchup
- 3 tbsp Rock Sugar
- 4 tbsp Fish Sauce
- 2 tbsp Fermented Shrimp Paste
- 60 oz Water
- 1 tbsp Pepper
- 1 tbsp Salt
- 2 tbsp Olive Oil
- 1 bag Spring Sprout
- 1 bun Mint
- 1 bun Cilantro
- 1 bun Vietnamese Oregano
- 1 bun purple Perilla
- 4 Thai Chili Sliced
- 2 Limes Sliced
- 1 bag Dried Rice Vermicelli
Instructions
- In the large pot, bring water to boil. Make sure you have enough water to cover the vermicelli. Once it boiled, cook noodle for 7-8 minutes or until the noodle cook to your liking. Rinse noodle under running cold water. Set aside.
- Thinly slice 4 cloves of shallot, add oil in the pan and sautee until light brown.
- Wash tomatoes and cut them into quarter slices, add to the pan and stir fry 3-4 minutes until slightly soften.
- In the large pot, add water and pork ribs. Cook it for about 20 minutes. Occasionally, remove dirty bubbles. Continue to add shallots, tomatoes, rock sugar, 3 tbsp fish sauce, ketchup. Turn down to medium low heat, continue to cook for another 20 minutes.
- While waiting for the soup base, we will make gach cua (meatball). Add shallots into a small food processor, pulse until finely chopped.
- Peeled the shrimp, continue to add to the food processor, pulse 4-5 times. Put it in a large bowl
- Continue to add crab meat, ground pork, eggs, 1 tbsp fish sauce, pepper. Mix until well combined.
- Raise the heat, using a spoon to scoop meatball and slowly add to the soup. Repeat the steps until it's completed.
- The last step, you will add tofu and fermented shrimp. Taste and adjust your flavor