Crab & Pork Noodle Soup (Bún Riêu)

Noodz

Jan 2

Written By Ly Nguyen

I took a look at my original Bún Riêu recipe and boy was that complicated! Thanks to @quocvietfoodsusa I was able to simplify the recipe by half. I’ve been a huge fan of these soup bases lately for their flavors and efficiency.

If you’re interested in giving these soup bases a try, use my code “COTC5” for a discount!

Cooking Method
Stovetop

Time
🕒🕒

Recipe

Ingredients (6-7 Servings)

2 LB PORK SPARE RIBS
16 CUPS OF WATER
1/2 CAN QUOC VIET FOODS BÚN RIÊU SOUP BASE
5 ROMA TOMATOES, HALVED
1 SHALLOT, SLICED
3 GREEN ONIONS, CUT IN 2 IN. PIECES
1 LB OF GROUND PORK
6 OZ CAN OF CRAB MEAT
5 OZ FRIED BEAN CURD
VIETNAMESE HAM, SLICED (optional)
1 JAR OF CRAB PASTE WITH SOYA BEAN OIL
1 TSP OF SHRIMP PASTE
1/4 TSP PEPPER
4 EGGS
VERMICELLI NOODLES
—Toppings
CILANTRO
PERILLA LEAVES
LIME
BEANSPROUTS
MINT
CABBAGE, SHREDDED

Instructions

Parboil spare ribs for 5 minutes, then drain and clean the meat and put it in a large pot with water and half the Bún Riêu Soup Base. Boil for 20 minutes. Prep the next steps while you wait:

Cook vermicelli noodles according to instructions on package. Set aside.

Make the “Rieu” mixture by combining the ground pork, crab meat, crab paste, shrimp paste, pepper and eggs in a bowl and mix well. Set aside.

Sauté shallots in oil until brown, then add tomatoes and cook for a few minutes. Set aside.

Wash and prep toppings.

When the broth is done drop the "Rieu" mixture in by large spoonfuls so they cook in balled shapes. Add the cooked tomatoes and bean curd and boil for a few minutes. Finish with green onions.

Put a serving of the noodles in a bowl, ladle the broth along with meat and tomatoes. Top with Vietnamese ham (if using) herbs and enjoy with Sambal Oelek, toppings and extra shrimp paste.