Easiest Way to Make Perfect Bún riêu

Bún riêu. Bún riêu is a delicious Vietnamese rice noodle soup that has a slightly sweet and acidic tomato flavor and is loaded with crab, tofu, and shrimp. Bún means noodles and riêu refers to the big white blocks of crab cakes in the soup, which is traditionally made of pounded mini crabs and eggs. Bún riêu is a traditional Vietnamese soup of clear stock and rice vermicelli.

Bún riêu cua is served with tomato broth and topped with minced freshwater crab. In this dish, various freshwater paddy. Serve with all the garnishes together, so everyone can costumes their own bowl as they wish to have! You can have Bún riêu using 25 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Bún riêu

1. You need of Bún riêu.
2. Prepare 10 of pork back bones.
3. It's 1 bunch of dried shrimps.
4. Prepare 1 bunch of dried scallops.
5. It's 20 of roma tomatoes.
6. Prepare 1 packages of rice vermicelli (bún).
7. Prepare 1 tbsp of fish sauce.
8. Prepare 1 packages of tofu puffs.
9. It's 1 packages of mixed Viet veggies.
10. You need 1 packages of basil.
11. You need 1/4 lb of bean sprout.
12. It's 2 packages of Viet ham.
13. Prepare 2 small of cube ice (rock) sugar.
14. Prepare 1 tsp of tamarind soup mix.
15. It's 1 tbsp of shrimp sauce.
16. You need 1 tsp of salt.
17. Prepare 1 tbsp of chicken powder.
18. It's of Egg steamed pork.
19. It's 1 lb of ground pork.
20. You need 1 tbsp of vegetable oil.
21. It's 1 can of minced crab meat in spices (160 grams).
22. You need 3 tsp of chicken powder.
23. You need 3 tsp of black pepper.
24. You need 1/2 tbsp of sugar.
25. Prepare 6 of eggs.

Add blood cubes to your taste! It's very popular addition to Bun Rieu! Bún riêu is Vietnamese crab and tomato vermicelli soup. It always looked complicated to cook this.

Bún riêu step by step

1. Defrost bones and ground pork.
2. Wash dried shrimp and dried scallops.
3. Boil pot of water with pork bones, remove bones and wash, then put in new pot of water with dried shrimp, dried scallops and a few cut up tomatoes.
4. Reduce heat to 3 heat once boiling, heat for 90 minutes and remove surface oil.
5. Take out bones and add remaining tomatoes.
6. Increase heat, add shrimp sauce, tamarind soup mix, chicken powder, ice sugar, salt and fish sauce. Top off pot with water.
7. Wash tofu puffs with hot water, put in pot and cook, then remove. Reduce heat.
8. Cook rice vermicelli separately as directed by package.
9. Cook fish tofu.
10. Wash bean sprout, Vietnamese vegetables, basil, slice Vietnamese ham.
11. Pour oil in plate and add minced crab meat with spices, ground pork and eggs.
12. Add chicken powder, black pepper and sugar. Mix well and steam for 23 minutes at high heat.

It's one of my favorite part about this noodle soup so it's a must ingredient for me. All the ingredients give the broth a balance of salty and sweet flavors. Bún Riêu is a Vietnamese rice noodle soup with a tomato and crab soup base. It is eaten with a lot of fresh veggies and Vietnamese herbs, the popular of which is split water spinach stems (Rau Muống). There are many varieties of Bún Riêu.