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
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 200 grams | rice vermicelli noodles |
| 1 tablespoon | vegetable oil |
| 2 cloves | garlic, minced |
| 1 medium | onion, chopped |
| 2 cups | ripe tomatoes, chopped |
| 200 grams | crab paste with soybean oil |
| 100 grams | pork mince |
| 2 cups | chicken or pork broth |
| 1 tablespoon | fish sauce |
| 1 teaspoon | sugar |
| 1 teaspoon | salt |
| 1 bunch | fresh herbs (perilla, mint, cilantro) |
| 1 cup | bean sprouts |
| 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.