Easy and Delicious Vietnamese Bun Rieu Recipe
A steaming bowl of bun rieu is a thing of comfort and beauty. This humble and popular Vietnamese bun rieu (crab noodle soup)blends the sweet essences of the sea and land into a harmonic dance of flavors. Silken rice noodles curl amidst succulent shrimp, sweet pork, and herbs that punctuate each spoonful with bursts of freshness. The soulful broth ties it all together, its spices and savories subtly seducing the palate.
Though the list of ingredients seems intimidating for bún riêu recipe, its preparation is a graceful waltz once you learn the steps. This soup may seem complex with its many components but it’s quite easy to make at home. The herbs wait patiently nearby, ready to garnish the masterpiece. When the components finally unite, the sweet scent of completion perfuses the air.
This, my friends, is the essence of bún riêu a delicious tomato noodle soup
Whether you are new to Vietnamese cuisine or an experienced home cook, read on for everything you need to know for preparing an elevated and humble bún riêu recipe, from key ingredients and required kitchen tools to step-by-step cooking instructions. With just a few fresh components and seasonings on hand, it’s simple to recreate a restaurant-quality version of this popular noodle soup.
In my kitchen, bún riêu has become a fixture that graces the stove top year-round. When cravings strike for its sweet brininess, I need only gather my seasoned soldiers of ingredients to begin the familiar process.
We waltz this dance at least once a month, my pots and I, and have our rhythm well attuned. In less than ninety minutes, we crescendo from chopping board to finished bowl. What emerges is a soulful elixir both light and hearty, achieving that perfect balance of texture and flavor. You can enjoy the soup immediately, then relish leftovers for several days, as the spices develop over time for even deeper notes.
Like a fine wine, the broth grows sweeter with maturity. When that craving returns, my pots and I adorn our aprons once more, inheriting the muscle memory from seasons past. And so it continues, this monthly rite, seasonal sigil, and culinary closer that graces my home.
Easy and Delicious Vietnamese Bun Rieu Recipe
In this bún riêu recipe, you’ll learn tips and tricks for making foolproof bún riêu noodle soup recipe to create this delicious dish in your own kitchen.
What does bún riêu taste like?
Upon the first heavenly bite, you’ll discover bún riêu is a divine dichotomy of flavors. The enchanting broth sings a sweet and tart melody in harmony, with tomatoes and tamarind accents shining through. Each sip washes over the palate like a soothing sonnet. Heartier notes of crab and shrimp meatballs offer substance, their lush textures a foil to the vermicelli’s soft caress. Altogether a sublime composition to rouse the senses.
What does bún riêu mean?
Bun rieu in English, Its name poetic in origin, bún riêu translates to “noodles of foam and wind.” Bún signifies the rice noodles that provide comforting bulk and substance. Riêu references ethereal crab shrimp cakes that grace the broth, light as sea foam floating on air. Traditionally made from minced river crabs, their beaten meat takes on a cloud-like texture. Each spoonful delivers these pillowy pearls, suspending satisfying bites throughout the bowl.
What is a Rieu?
The riêu are ethereal gems that elevate this Vietnamese noodle soup to the realm of sublime. Born of beaten crab and shrimp, these salmon-hued spherules begin dense and grounded. Yet contact with the simmering broth renders them weightless, whereupon they drift skyward.
Suspended in the steamy depths, the riêu bob graceful as clouds, bestowing pillowy bites that dissipate on tongue. As one savors their feather-light flavor, it becomes clear why ancient vendors named this soup after foam itself. Like sea froth flickering on waves, these meaty parcels embody evanescence in spoonable form. The riêu make bún riêu divine through their tender evocation of air.
What is bún riêu broth made of?
Bún riêu’s soulful broth forms the heart of this composition, enveloping ingredients in its resonant warmth. The distinguished chef begins by coaxing sweetness from ripe tomatoes, caramelizing their crimson essence over gentle heat. Pungent shrimp paste lends roundness and bass notes to the medley.
Masterful seasoning of fish sauce, tartness of the tomatoes, and umami flavors of the pork and shrimp and salt provide a harmonizing balance.
How do you make a bún riêu from scratch?
Crafting bún riêu begins with infusing the fundamental broth to heighten its floral heartiness. Tomato and crab commingle with garlic and aromatics, a foundational fusion. Hand-forming the crab and shrimp cakes with graceful pulses, one nurtures floating orbs of delicate delight. Once ladled over chewy noodles, they bob in sublime tranquility. Final touches of herbs and lime rouse and refresh for a nuanced noodle soup birthed from scratch.
Recipe Tips
Vietnamese bun rieu ingredient Tips
see the recipe below for exact measurements
- Protein in bún riêu:
- Pork ribs: purchase riblets that are pre-packaged in strips, or ask the butcher to cut them in. long strips for you.
- ground pork: a mixture of lean and fatty ground pork is best
- shrimp: Select large frozen shrimp, stay away from pre cooked shrimp.
- Aromatics: Shallots, garlic
- Broth & flavor of bún riêu
- Tomatoes: select large Roma tomatoes , make sure the top doesn’t have any black or mold.
- chicken bouillon, fish sauce, MSG (optional),
- fish sauce: the best fish sauce is the Vietnamese three crab fish sauce
- Condensed bun rieu flavoring: This is the brand I recommend, although this is optional it will give your broth another layer of flavor and depth.
- Binders: Eggs
- Vegetables & herbs:
- Rau Muong (water spinach), fried tofu, basil
- Starch:
- Bun rieu noodle brand for Rice vermicelli noodles:I recommend the Three Ladies brand of vermicelli. The texture is the best. You can find this here
- Condiments:
- Lime wedges, chili
Tips for Making Delicious Bun Rieu Cua
- Use high-quality ingredients like fresh shrimp and ripe tomatoes
- Make a flavorful base with chicken bouillon and aromatics
- Parboil the pork spareribs in a separate pot for 5-8. minutes on the boil to discard the impurities in the pork and to keep your broth clear and flavorful
- Allow meatballs to chill thoroughly so they bind together when cooked
- Cook noodles and tofu just before serving to avoid sogginess
- Adjust broth seasoning to taste with fish sauce, salt, MSG
- Play with textures by including crunchy vegetables and soft noodles
- Let guests customize bowls with fresh herbs, lime, and chili
bun rieu recipe no pork
There’s an option to omit the pork in bun rieu. To modify, double the shrimp and add in real crab to make the meatballs. You may have to add an additional egg.
Tips for Preparing the Key Components of Vietnamese Bun Rieu Recipe
Pork in bún riêu recipe
- Choose meaty pork spareribs and cut them into 1-inch cubes between the bones
- Blanch ribs briefly to remove impurities; rinse well
- Use 24-30 count shrimp; peel and devein
- To make the meatballs (“riêu”): Pulse shrimp in a food processor then mix with ground pork and eggs
Aromatics in bún riêu recipe
- Mince 1 medium shallot
- Crush 4 garlic cloves
Broth of bun rieu tom cua
- Use ripe Roma tomatoes; cut into quarters
- Make shrimp shell broth for extra flavor
- Optional fermented shrimp paste as a condiment for your guests to add into the soup
- 1 6-ounce jar of crab paste with bean oil. I like the brand from Thailand with the crab on i.
Vegetables in bun rieu cua recipe
- Purchase fresh rau muong if possible
- Choose extra firm fried tofu
Assembling the bun rieu noodle bowl
- Prepare noodles and ingredients as the broth simmers
- Arrange noodles, tofu, meatballs, herbs in serving bowl
- Ladle hot broth over top
- Squeeze lime and add chili slices to taste
How to Store and Reheat Bún Riêu
After enjoying that initial comforting bowl of bún riêu, be sure to promptly store leftovers for savoring the rest throughout the week ahead. Once the pot has cooled after cooking, transfer both broth and solids to airtight containers and let chill completely in the refrigerator. This stops the cooking process to preserve textures and prevent spoiling.
When hunger strikes again, retrieving stored bún riêu is a swift encore. Scoop the chilled broth and meatballs into a small pot and simmer gently to meld flavors while the rice noodles spin in the microwave. Within minutes, the components reunite in round two with renewed brightness. Garnish afresh with garden herbs before sitting down to remember what made you fall for this Vietnamese staple once more. The second time around is just as magical.
Best Bun rieu Recipe
How to make bun rieu Vietnamese Crab Noodle soup: Easy Bun Rieu Recipe Overview
Step-by-Step Recipe Follow these simple steps for putting together this comforting soup. ( recipe with exact measurements below)
Prepare Ingredients
- Cut pork ribs into 1-inch cubes
- peel the shrimp and devein (set the shrimp peels aside for the broth)
- Quarter tomatoes
- Mince shallot and garlic
- Prepare fried tofu : open the packaging rinse with water and cut into triangles
Make the bun rieu crab paste Meatballs
- Pulse shrimp in a food processor and garlic and shallot
- Mix with ground pork, eggs, fish sauce, msg, and crab paste in soybean oil. Once you have a consistent paste that’s all uniform you can serane wrap.
- Chill the meatball mixture in the refrigerator for at least 10 minutes
Prepare the Bun Rieu Ingredients for the Broth
- pre-boil the pork riblets in a pot of salted water for 5-8 minutes on full boil. wash the riblets under cold water afterward and set aside
- wash your tomatoes
- In a medium skillet drizzle some olive oil and saute the garlic and tomatoes for 3 minutes or until the tomatoes have a slight char and halfway cooked
- In a medium pot about 6-8 QT pot 6 to water to boil the shrimp shells in it and boiled
- Add blanched pork ribs to a pot with water
- bring to a boil and then lower to medium heat
- Add tomato-garlic mixture
- Add two cubes of condensed flavoring broth and one tablespoon of chicken broth chicken bouillon pot
- and continue simmering on medium heat.
- shape the bun rieu paste into small meatballs with two spoons or by hand. slowly and gently drop the meatballs in the broth.
- once the meatballs float to the top continue to simmer on medium heat until noodles are complete. Total simmer time is about 30 minutes.
Cook Noodles & Prepare Bowlswith bun rieu soup
- Boil vermicelli rice noodles per package instructions
- Arrange noodles and tofu in serving bowls
Assemble the bun rieu dish
- Form meatballs and add to simmering broth
- Scoop broth into bowls
- Garnish with herbs, green onions, basil, chili and lime wedges
Easy and Delicious Vietnamese Bun Rieu Recipe
A c c o u t r e m e n t s
- 1.5 Pounds pork spareribs
- 1.5 Pounds pound of shrimp
- 1 medium shallot
- 4 cloves of garlic
- 2 large eggs
- 1 tablespoon chicken bouillon
- 8 medium Roma tomatoes
- 1 6 oz Jar crap paste with bean oil See above in ingredient tips for specific brand I Recommend
- 1 package of lightly fried tofu
- 1 bunch thai basil
- 1 lemon
- 3 tablespoon fish sauce
- 2 tablespoon salt
- 1 teaspoon msg
- 2 cubes concetrated Bun Rieu Broth boulluon cube (optional)
M E T H O D
Prepare Ingredients for Bun Rieu recipe
- Cut pork ribs into 1-inch cubes1.5 Pounds pork spareribs
- peel the shrimp and devein (set the shrimp peels aside for the broth)1.5 Pounds pound of shrimp
- Wash and quarter tomatoes8 medium Roma tomatoes
- Mince shallot and garlic4 cloves of garlic, 1 medium shallot
- Prepare fried tofu : open the packaging rinse with water and cut into triangles1 package of lightly fried tofu
Make the bun rieu crab paste Meatballs
- Pulse shrimp in a food processor and garlic and shallot
- Mix with ground pork, eggs, fish sauce, msg, and crab paste in soybean oil. Once you have a consistent paste that’s all uniform you can serane wrap.2 large eggs, 1 6 oz Jar crap paste with bean oil, 3 tablespoon fish sauce, 1 teaspoon msg
- Chill the meatball mixture in the refrigerator for at least 10 minutes
Prepare the Bun Rieu Ingredients for the Broth
- in a small pot, pre-boil the pork riblets in a pot of salted water for 5-8 minutes on full boil. wash the riblets under cold water afterward and set aside1.5 Pounds pork spareribs
- In a medium skillet drizzle some olive oil and saute the garlic and tomatoes for 3 minutes or until the tomatoes have a slight char and halfway cooked
- In a large 6-8 QT pot, bring 6 qt of water to boil. Add the shrimp shells in until boiled (discard the shrimp shells after they turn pink)
- In a seperate small pot, add blanched pork ribs to a pot with water
- bring to a boil and then lower to medium heat
- Add tomato-garlic mixture
- Add two cubes of condensed flavoring broth and one tablespoon of chicken broth chicken bouillon pot and 1 Table spoon of fish sauce1 tablespoon chicken bouillon, 2 cubes concetrated Bun Rieu Broth boulluon cube
- add in the tofu
- and continue simmering on medium heat.
- shape the bun rieu paste into small meatballs with two spoons or by hand. slowly and gently drop the meatballs in the broth.once the meatballs float to the top continue to simmer on medium heat until noodles are complete. Total simmer time is about 30 minutes.
Cook Noodles & Prepare Bowlswith bun rieu soup
- Boil vermicelli rice noodles per package instructions
Assemble the bun rieu dish
- Arrange noodles and tofu in serving bowlsScoop broth into bowls. Garnish with herbs, green onions, basil, chili and lime wedges. Serve immediately1 bunch thai basil, 1 lemon
Did you make this recipe? I’d love to see! Tag @livingikigai__on Instagram! #livingikigairecipes
Frequently Asked Questions about Making Bun Rieu Crab Meat Soup Vietnamese
What type of noodles are used? Rice vermicelli noodles are standard. Look for the thin style commonly used in Vietnamese cooking.
Can I prepare the components in advance?
Yes! The meatball mixture and aromatics can be prepped a day ahead and then refrigerated. The tomato broth base and blanched pork can also be made a day in advance.
What kind of shrimp should I buy?
Choose medium-large shrimp with the heads on if possible. The heads add extra flavor. Peel and devein the shrimp before using.
Can I omit the MSG?
Yes, you can leave out the MSG without sacrificing too much flavor. Simply season well with salt, bouillon, and fish sauce instead.
What vegetables work as substitutes for rau muong?
If water spinach is unavailable, try swapping in spinach leaves, bok choy, or napa cabbage instead. The texture won’t be exactly the same but the flavor will still be good.
I hope this comprehensive guide gives you all the details needed to cook up an amazing pot of bún riêu in your own kitchen. Let me know if you have any other questions.
