Bun Rieu (Vietnamese Crab and Pork Tomato Noodle Soup)
Quick answer
- Total time
- 65 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Soft crab balls rise through a red, tomato-sour broth in this Vietnamese noodle soup.
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In northern Vietnam the traditional version pounds whole paddy crabs and strains the liquid, which sets into a custard-like layer as it heats, while this recipe mixes crabmeat, ground pork and egg into a sticky paste instead. Everything rides on the balls holding together: the paste goes by the spoonful into broth that is barely moving and stays unstirred until the pieces firm up. Shrimp paste goes in a little at a time because it is strongly salty.
Ingredients
Instructions
- 1
Place 250g crab meat, 200g ground pork, and 1 egg in a bowl and mix thoroughly until a cohesive, soft mixture forms for the crab cakes.
- 2
Cut 3 tomatoes into wedges and keep them ready to add to the broth.
Cook 400g rice noodles according to the package directions, rinse in cold water, and drain.
- 3
Add 1700ml water and 1 teaspoon shrimp paste to a pot and stir to dissolve, then add the tomatoes.
Bring to a boil and lower the heat to a gentle simmer.
- 4
Keep the broth at a gentle simmer and drop in spoonfuls of the crab mixture.
Leave them undisturbed until the dumplings hold their shape.
- 5
Add 2 tablespoons fish sauce and simmer for 10 more minutes.
Stop when the dumplings feel firm, are opaque through the center, and the tomatoes are soft.
- 6
Arrange 400g of cooked rice noodles in bowls, pour over the hot broth, and carefully top with the delicate crab lumps to preserve their soft, airy texture.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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