Vietnamese Bun Rieu Crab Noodle (Print Version)

Tangy Vietnamese noodle soup with fresh crab, tomatoes, and tofu in aromatic broth.

# What You Need:

→ Broth

01 - 6 cups chicken or pork broth
02 - 1 large onion, halved
03 - 2 cloves garlic, smashed
04 - 2 tablespoons fish sauce
05 - 1 teaspoon salt
06 - 1 teaspoon sugar

→ Crab Mixture

07 - 9 oz crab meat, fresh or canned
08 - 2 large eggs
09 - 1 tablespoon fish sauce
10 - 1 tablespoon shallots, finely chopped
11 - 1/4 teaspoon ground white pepper

→ Soup Base

12 - 3 large ripe tomatoes, cut into wedges
13 - 7 oz firm tofu, cubed
14 - 2 tablespoons vegetable oil
15 - 2 tablespoons annatto oil, optional

→ Noodles & Garnishes

16 - 14 oz dried rice vermicelli noodles
17 - 3.5 oz bean sprouts
18 - Fresh herbs: perilla, Vietnamese coriander, cilantro, scallions, chopped
19 - Lime wedges
20 - Sliced chili peppers
21 - Shrimp paste, optional
22 - Fried shallots, optional

# Directions:

01 - Bring chicken or pork broth to a simmer in a large pot. Add onion and garlic, simmer for 20 minutes to infuse flavors. Strain out solids. Stir in fish sauce, salt, and sugar.
02 - Combine crab meat, eggs, fish sauce, shallots, and pepper in a bowl. Mix until thoroughly blended.
03 - Return broth to a gentle simmer. Drop small spoonfuls of crab mixture into hot broth. Let float and solidify for 4 to 5 minutes without stirring.
04 - Heat vegetable oil and annatto oil in skillet over medium heat. Sauté tomatoes until softened, 3 to 4 minutes. Add tofu cubes and cook for 2 additional minutes.
05 - Transfer sautéed tomatoes and tofu to broth. Simmer gently for 10 minutes to meld flavors.
06 - Cook rice vermicelli according to package directions. Drain and rinse under cold water to prevent sticking.
07 - Divide noodles among serving bowls. Ladle hot soup with crab, tomatoes, and tofu over noodles. Garnish with bean sprouts, fresh herbs, lime wedges, chili peppers, shrimp paste, and fried shallots.

# Expert Tips:

01 -
  • The crab clouds float like dumplings in the prettiest ruby broth you have ever seen
  • You get that tangy satisfying soup that somehow feels light yet comforting all at once
  • Everyone can customize their bowl with their favorite herbs and crunch level
02 -
  • Drop the crab mixture into gently simmering broth not boiling or the clouds will break apart
  • Do not stir the soup immediately after adding the crab dumplings or they will disintegrate
  • The broth should taste slightly oversalted on its own because unsalted noodles will dilute it
03 -
  • Fried shallots from an Asian market are worth every penny for that restaurant quality finish
  • If your broth looks too pale add a pinch of paprika for color without extra prep work

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