Bún Riêu
A tangy, tomato-red Vietnamese noodle soup built on a crab and pork bone broth, topped with crab paste dumplings, tofu, and tomato — finished with fermented shrimp paste and fresh herbs.
Cuisines
Vietnamese
Best for
Breakfast
Lunch
Dinner
Build a full meal around Bún Riêu
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
200 grams | Rice Vermicelli Noodle |
|
1 tablespoon | Vegetable oil |
|
2 cloves | Garlic , minced |
|
1 medium | Onion , chopped |
|
2 cups | Tomato , ripe, chopped |
|
200 grams | Crab Paste , with soybean oil |
|
100 grams | Pork mince |
|
2 cups | Broth , chicken or pork |
|
1 tablespoon | Fish sauce |
|
1 teaspoon | Sugar |
|
1 teaspoon | Salt |
|
1 bunch | Herb , fresh (perilla, mint, cilantro) |
|
1 cup | Bean Sprout |
|
1 small | Lime , cut into wedges |
|
1 small | Chili , sliced |
Instructions
- 1 Soak the rice vermicelli noodles in warm water for 20 minutes, then drain.
- 2 Heat the vegetable oil in a large pot over medium heat.
- 3 Add the minced garlic and chopped onion, sauté until fragrant.
- 4 Stir in the chopped tomatoes and cook until they start to break down.
- 5 Add the crab paste and pork mince, stirring to combine.
- 6 Pour in the chicken or pork broth and bring to a simmer.
- 7 Season with fish sauce, sugar, and salt.
- 8 Gently add the soaked noodles to the pot, cooking for 3-5 minutes until tender.
- 9 Serve the soup hot, garnished with fresh herbs, bean sprouts, lime wedges, and sliced chili.
Tips
Adjust the amount of chili and lime to suit your taste preference.