Bun rieu

Ingredients

• 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 liters  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

You may like

Harira, the ramadan soup

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.