Bun Rieu - Vietnamese pork and crab noodle soup

Bun Rieu - Vietnamese crab and pork noodle soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Parboil the bones for 10 minutes with salt. Drain and rinse thoroughly. Add new water to the pot and the bones. Add shallots, pork bouillon cubes, fish sauce and rock sugar. Let it come to a boil then simmer for 2 hours. Using 2 spoons, form egg sized meatballs and drop them into the soup pot. Add the fried tomatoes into the pot. Cook for another 30 minutes.

Step 2

In a large bowl, add ground pork, crab meat (1 can), crab paste in soy bean oil, mushroom bouillon powder, eggs and white pepper. Mix together throughly.

Step 3

Cut tomatoes into 1 inch wedges, slice onions and mince garlic. In a frying pan, add oil with garlic and onions. Cook for 1 minute. Add tomatoes and mushroom bouillon. Cook for 3-4 minutes.

Step 4

If adding apple snails: Using the same pan for the tomatoes, add oil and shallots. Cook until fragrant. Add crab paste in soy bean oil then the apple snails. Cook for 5 minutes. They are chewy so if you want them softer, I recommend adding them to the soup pot.

Step 5

Cook your noodles according to package and drain and rinse in cold water. Serve with soup and any veggies of your choice. Condiments are cilantro, green onions, lime, hoisin and sriracha. For extra spice, dip some Thai chilis in the shrimp paste.

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