Vietnamese Bun Rieu Crab Noodle (Print Version)
Savory crab and tomato noodle soup with tofu and fragrant herbs in a rich, aromatic broth perfect for any day.
# What You'll 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 (for color, optional)
→ Noodles & Garnishes
16 - 14 oz dried rice vermicelli noodles
17 - 3.5 oz bean sprouts
18 - Fresh herbs: perilla, Vietnamese coriander (rau răm), cilantro, scallions, chopped
19 - Lime wedges
20 - Sliced chili peppers
21 - Shrimp paste (optional)
22 - Fried shallots (optional)
# Directions:
01 - In a large pot, bring the chicken or pork broth to a simmer. Add the onion and garlic, simmer for 20 minutes to infuse. Strain out solids. Stir in fish sauce, salt, and sugar.
02 - In a bowl, combine crab meat, eggs, fish sauce, shallots, and pepper. Mix until well combined.
03 - Bring the broth back to a gentle simmer. Using a spoon, drop small amounts of the crab mixture into the hot broth. Let them float and solidify (about 4–5 minutes) without stirring.
04 - In a skillet, heat vegetable oil and annatto oil over medium heat. Sauté tomatoes until softened, about 3–4 minutes. Add tofu cubes and cook for 2 more minutes.
05 - Add the sautéed tomatoes and tofu to the broth. Simmer gently for 10 minutes to blend flavors.
06 - Cook rice vermicelli according to package instructions. Drain and rinse under cold water to prevent sticking.
07 - Divide noodles into bowls. Ladle hot soup with crab, tomatoes, and tofu over noodles. Garnish with bean sprouts, fresh herbs, lime wedges, chili, shrimp paste, and fried shallots.
# Expert Tips:
01 -
- The broth strikes this magical balance between tangy tomatoes and savory crab that feels like sunshine in a bowl
- Once you master the crab clouds, youll feel like a kitchen wizard every time they float to the surface
02 -
- Dropping the crab mixture into vigorously boiling broth will tear those delicate clouds apart, so patience with a gentle simmer is everything
- Fresh herbs are not garnish here, they are essential players that complete the flavor profile, so dont skimp on them
03 -
- Adding a small dried shrimp or crab shell to the broth while it simmers deepens the flavor immensely, just remember to fish it out before serving
- If your crab clouds are falling apart, try chilling the mixture for 15 minutes before dropping them into the broth