Bún Riêu - Vietnamese Crab Noodle Soup

Ingredients

• 500g (1.1 lb) crab meat 500g (1.1 lb) crab meat
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 200g (7 oz) tofu, diced 200g (7 oz) tofu, diced
• 200g (7 oz) ground pork 200g (7 oz) ground pork
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon tamarind paste 1 teaspoon tamarind paste
• 1 teaspoon annatto seeds 1 teaspoon annatto seeds
• 4 cups (950ml) water 4 cups (950ml) water
• Fresh herbs (Thai basil, cilantro, mint) for garnish Fresh herbs (Thai basil, cilantro, mint) for garnish
• Bean sprouts and lime wedges for serving Bean sprouts and lime wedges for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 28g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and chopped shallots, and sauté until fragrant.
2. 2.
   Add the annatto seeds to the pot and cook for a minute until the oil turns red. Remove the seeds and discard.
3. 3.
   Add the ground pork to the pot and cook until browned. Then, add the crab meat, shrimp, and tofu, stirring well.
4. 4.
   Pour in the crushed tomatoes and water, and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes.
5. 5.
   In a small bowl, dissolve the shrimp paste in a tablespoon of water. Add it to the pot along with the fish sauce, tamarind paste, sugar, salt, and black pepper. Stir well and let it simmer for another 10 minutes.
6. 6.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
7. 7.
   To serve, divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles, making sure to distribute the crab meat, shrimp, and tofu evenly. Garnish with fresh herbs and serve with bean sprouts and lime wedges on the side.

Treat your ingredients with care...

• Crab meat — Ensure that the crab meat is fresh and free from any shells or cartilage before adding it to the soup.
• Tofu — Use firm tofu for better texture. You can also pan-fry the tofu cubes before adding them to the soup for a crispy exterior.
• Shrimp paste — If you cannot find shrimp paste, you can substitute it with fish sauce, although the flavor will be slightly different.
• Annatto seeds — To extract the vibrant red color from the annatto seeds, heat them in oil until they release their color, then strain the oil and discard the seeds.

Tips & Tricks

• For a vegetarian version, omit the crab meat, shrimp, and pork, and add more tofu or vegetables.
• Adjust the level of spiciness by adding chili sauce or fresh chili peppers.
• To enhance the flavor, add a splash of lime juice to the soup just before serving.
• Customize the toppings by adding sliced pork sausage, fried shallots, or crushed peanuts.
• Make a larger batch of the soup base and freeze it for future use.

Serving advice

Serve Bún Riêu hot, allowing the flavors to meld together. Provide lime wedges and bean sprouts on the side for diners to add according to their taste preferences. Encourage guests to garnish their bowls with an abundance of fresh herbs for a burst of freshness.

Presentation advice

Present Bún Riêu in individual bowls, showcasing the vibrant red broth with the colorful toppings. Arrange the rice noodles at the bottom, followed by the crab meat, shrimp, tofu, and herbs. Drizzle some of the hot soup over the toppings to create an enticing visual appeal.