Bun Rieu: Vietnamese Crab Noodle Soup That Stole My Heart

Let me tell you about the time I first tried bun rieu. It was on a hot, bustling street in Hanoi during my first trip to Vietnam. I had no idea what I was getting into. All I knew was that I was hungry, and this little street vendor had a steaming pot of something that smelled like heaven.

Little did I know, I was about to have a life-changing experience with bun rieu Vietnamese cuisine. One sip of that tangy, rich broth, packed with crab, tomatoes, and noodles, and I was hooked. I didn’t even care that I was sitting on a tiny plastic stool with motorbikes zooming by – I just needed more of that crab noodle soup!

Now, back home, I’ve perfected my own bun rieu recipe so I can relive that memory whenever I want. And today, I'm sharing the secrets to making this dish – so you can bring the flavors of Vietnam right into your own kitchen. Whether you're a seasoned foodie or just love a good soup, this crab soup Vietnamese dish is going to win you over with its punchy flavors and heartwarming comfort.

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Why You’ll Love This Recipe

• Flavor Bomb: Sweet crab meat, tart tomatoes, and umami-rich shrimp paste come together in the most mouthwatering way.
• Healthy Vibes: Packed with protein, vitamins, and deliciousness, this crab noodle soup Vietnamese hits that sweet spot between indulgence and health.
• Authentically Awesome: This bun rieu cua recipe stays true to its roots while being totally achievable for home cooks.
• Perfect for Sharing: This soup is great for impressing friends and family – bring a little taste of Vietnam to your next dinner party!

Ingredients for Bun Rieu

You don’t need to fly to Vietnam for this one. Here's everything you'll need to whip up this incredible crab noodles soup:

• 500g fresh crab meat (if you can get blue crab, even better!)
• 300g ground pork (for that extra savory oomph)
• 2 large tomatoes, chopped (the stars of the broth)
• 2 tablespoons shrimp paste (warning: it’s pungent, but sooo worth it)
• 2 tablespoons fish sauce (no Vietnamese dish is complete without it)
• 1 tablespoon sugar (balances all those bold flavors)
• 200g dried vermicelli noodles (bún, aka your new favorite noodles)
• 1 liter chicken or pork broth (the richer, the better!)
• 4 cloves garlic, minced (because garlic makes everything better)
• 1 small onion, chopped
• Fresh herbs: cilantro, green onions, and perilla leaves (trust me, don’t skip these)
• Lime wedges and chili for serving (because we’re fancy like that)

How to Make Bun Rieu

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings

Step 1: Start the Broth

• In a big pot, bring your chicken or pork broth to a boil. Once it’s bubbling away, lower the heat and toss in your chopped tomatoes, garlic, and onion.
• Let it simmer for about 15-20 minutes, until the tomatoes start breaking down and creating that gorgeous, tangy base we love in crab soup Vietnamese. It’s already starting to smell amazing, isn’t it?

Step 2: Crab + Pork = Magic

• While the broth is doing its thing, mix up the crab meat, ground pork, shrimp paste, fish sauce, and sugar in a bowl. Mash it all together like you’re making meatballs (because you kinda are).
• Then, form little patties or balls and plop them gently into the simmering broth. Let them cook for about 10 minutes, or until they float to the top like little seafood buoys.

Step 3: Noodle Time

• Meanwhile, cook your vermicelli noodles in a separate pot of boiling water. It only takes a few minutes – just follow the package instructions, and then drain them.
• Give them a quick rinse under cold water to stop them from overcooking (no one likes mushy noodles, right?).

Step 4: Assemble the Masterpiece

• Divide the cooked noodles into four bowls. Ladle that gorgeous crab-tomato broth over the noodles, making sure to scoop out a few of those crab-pork balls for each bowl.
• Top it off with fresh cilantro, green onions, and perilla leaves for a pop of color and freshness. Don’t forget the lime wedges and chili to spice things up!

Pro Tips

• Shrimp Paste Magic: If you're new to shrimp paste, don't be scared! It’s stinky, but that’s what makes the broth so flavorful.
• Slow Simmer = Better Flavor: Letting the broth simmer low and slow helps the tomatoes break down and all the flavors meld. Patience pays off!
• Herbs = Life: Don’t skimp on the fresh herbs—they really brighten up the whole dish and balance the richness of the broth.
• Customize It: Want to get extra fancy? Throw in some fried tofu or shrimp for a little something extra in your crab noodle soup.

Nutrition Facts (per serving)

• Calories: 420
• Protein: 27g
• Fat: 14g
• Carbohydrates: 48g
• Fiber: 6g
• Sodium: 970mg
• Sugars: 7g

This bun rieu recipe is a nutritional win! Protein from the crab and pork, vitamins from the tomatoes and herbs, and just the right amount of carbs from those glorious noodles. It’s healthy, filling, and oh-so-satisfying.

Serving Suggestions

• Serve it with a side of crunchy bean sprouts, shredded lettuce, and cucumber slices for a refreshing contrast to the warm, rich broth.
• You can also amp up the spice with fresh chilies or chili paste. Got a sweet tooth?
• Finish off your meal with a classic Vietnamese dessert like chè (sweet soup) or a fresh fruit salad for the perfect ending to this Vietnamese feast.

There’s a reason bun rieu is one of Vietnam’s most beloved dishes. Its combination of sweet crab, tangy tomatoes, and savory pork creates a perfect balance of flavors that’s both comforting and exotic. Try it out, and bring a taste of Vietnam to your table with So Damn Delish!

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