Petitchef

Bun rieu

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4
One 14 ounces can of crab meat paste in spices

4 eggs, beaten

1 cup of crab meat or chopped shrimp

1 libra of ground pork

2 tablespoons fish sauce

1 tablespoon sugar

1 teaspoon of ground pepper

1 yellow/white onion -chopped

4 ripe tomatoes - diced

3 litersĀ  pork/chicken stock

1 box 14 ounces firm tofu - cut into bite sizes and shallow fried until crispy

1 tablespoon tomato paste/puree

1 tablespoon fine shrimp paste

1 packet of vermicelli noodles

Preparation

  • Cook the vermicelli noodles according to manufacturer's instructions and set aside.
  • Heat 3 tablespoons cooking oil in a large pot and add in the diced onions.
  • Sweat the onions and add in the diced tomatoes and tomato paste/puree.
  • Saute until fragrant, add in pork/chicken stock, fried tofu and bring to boil.
  • Combine ground pork, crab/chopped shrimp, can of crab meat in spices,fine shrimp paste, fish sauce,pepper, and sugar.
  • Add the beaten eggs and mix well.
  • When the stock comes to a boil, slowly add this crab mixture into stock in spoonfuls.
  • Do not disturb the soup and let the stock cme back to the boil and continue to simmer - pork/crab/shrimp balls will float when they are cooked through.
  • Adjust stock with salt or fish sauce.
  • Serve this soup with cooked vermicilli noodles and fresh garnishes.
  • Bun Rieu is usually served with plenty of fresh herbs and veggies.

Photos

Bun Rieu, photo 1Bun Rieu, photo 2Bun Rieu, photo 3





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