Bun Rieu (Crab Noodle Soup)
A bright, tomato-forward Vietnamese crab noodle soup where fluffy crab-pork patties and silky tofu swim in a fragrant, slightly tangy broth—serve with an herbful platter for bright, fresh contrast.
1 lb pork spare ribs
12 cup water
1 onion, halved
2 cup tomato, roughly chopped
2 oz dried shrimp, soaked in warm water 20 minutes and drained
1 tbsp shrimp paste
8 oz ground pork
8 oz crab meat, picked of shells if needed
2 egg, lightly beaten
2 tbsp annatto oil
8 oz firm tofu, cut into 1/2-inch slices
8 oz rice vermicelli, soaked or cooked according to package
3 tbsp fish sauce
1 tsp sugar
1 pinch salt
3 clove garlic, minced
1 bunch green onion, thinly sliced
1 bunch cilantro, coarsely chopped
1 bunch thai basil
2 cup bean sprouts, rinsed
2 lime, cut into wedges
2 bird's eye chili, thinly sliced (optional)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Goi Du Du (Green Papaya Salad)
A bright, crunchy Vietnamese salad that balances tart lime, salty fish sauce, sweet palm sugar, and fresh herbs for a lively, textural finish. Quick to assemble, it’s refreshing as a side or a light main.
Hu Tieu (Pork Noodle Soup)
A clear, aromatic pork broth cradles tender pork and chewy rice noodles, finished with bright lime, herbs, and crunchy sprouts for contrast. The long-simmered stock is layered with roasted aromatics and dried seafood for depth without heaviness.
Banh Flan (Vietnamese Flan)
Silky baked caramel custard with a deep, bittersweet caramel top that melts into each spoonful. Gentle steaming in a bain-marie produces a lush, velvety texture that’s comforting and elegant.