Bun Rieu (Vietnamese Crab and Pork Tomato Noodle Soup)
Bun rieu is a noodle soup from northern Vietnam built on two unlikely pillars - freshwater paddy crab and fermented shrimp paste - that together produce one of the most complex broths in Vietnamese cuisine. Small river crabs are pounded shell and all in a mortar, then strained through water to extract a murky liquid rich in crab essence. This liquid is heated gently until the crab protein coagulates into a soft, custard-like mass that floats to the surface - the oc, or crab cake, which is scooped and added to the finished bowl. Tomatoes dissolve into the broth during simmering, giving it a reddish hue and a fruity acidity that balances the crab's richness. Mam tom - fermented shrimp paste - is offered tableside and stirred in by each diner to taste, adding a pungent, funky depth that transforms the broth entirely. Rice vermicelli, fried tofu puffs, and a tangle of morning glory complete the bowl. Bun rieu vendors in Hanoi specialize in this single dish, ladling out hundreds of bowls each morning from a single pot.
Adjust Servings
Instructions
- 1
Mix crab meat, ground pork, and egg to form crab mixture.
- 2
Saute chopped tomatoes in a pot to release color and acidity.
- 3
Add water and dissolve shrimp paste for the soup base.
- 4
When boiling, drop spoonfuls of crab mixture into the soup.
- 5
Season with fish sauce and simmer for 10 more minutes.
- 6
Serve over cooked rice noodles with broth and crab topping.
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