Vietnamese crab noodle soup, also called Bún Riêu Cua or simply Bún Riêu is a tasty noodle dish. It is combined with Vietnamese aromatic herbs and topped with other vegetables and fried tofu for a complete meal. Vietnamese crab noodle soup  is  usually garnished with feathery-like crab cakes in tomato and fermented shrimp (called mắm tôm) broth. Once you’re ready to serve, shredded lettuce and mint finish the dish for added crunch along with lime and a drizzle of nuoc mam ( fish sauce). If crab is your favourite seafood, let’s try to make Vietnamese crab noodle soup with this recipe

  • How to cook Vietnamese crab noodle soup (quick & simple version)


Ingredients: (6 servings)
3 tomatoes, 3 eggs, 300g minced pork
1 can of minced crab in spices
1tbsp fine shrimp sauce, 1tbsp tamarind
Thin rice noodle “bún”
1 onion, garlic, spring onion, bean sprouts, fish sauce


How to make bun rieu
Cut tomatoes into wedges
Cut the onion into halves
In a big bowl, beat 3 eggs and mix well with 1 can of minced crab in spices
Add in 300g minced pork and mix well
Add 1tsp salt
In a pot fry minced garlic and onion till fragrant
Stir-fry tomato with 1tbsp fish sauce
Cover the lid and cook for 3 mins
Then add 1½ liter boiling water.
Add onion, 1tsp salt, 1tbsp tamarind, 1tbsp fine shrimp paste
Scoop the crab meat mixture into the soup pot.

The meat is cooked when they float to the surface

Boil noodle:
Add 1tsp vinegar into the water and boil the noodles on high heat, following package instructions.
Drain the noodles in a strainer and wash with cold water.


Categories: Food Recipes

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