Cooking Lucid
Vietnamese Crab Noodle Soup (Bun Rieu)
Tangy tomato broth with crab and pork, rice vermicelli, fried tofu, and fresh herbs. A Vietnamese street food masterpiece.
Prep 20 min
Cook 40 min
Total 1h
Serves 6
Dinner·Vietnamese·Medium
Ingredients
Step 1 — Broth
- 6 cups chicken broth
- 2 cans (14 oz) crushed tomatoes
- 8 oz crab meat
- ½ lb ground pork
- 2 tbsp fish sauce
- 1 tbsp shrimp paste
- 1 tsp sugar
- Fried tofu cubes
- Rice vermicelli (cooked)
Step 2 — Herbs
- Bean sprouts
- Thai basil
- Cilantro
- Lime wedges
- Chili sauce
Instructions
- 1
Build broth
Simmer broth with tomatoes 15 minutes. Add ground pork in small clumps, crab, fish sauce, shrimp paste, and sugar. Cook 10 minutes.
- 2
Serve
Divide noodles among bowls. Ladle hot broth over top. Add tofu, bean sprouts, herbs, and lime. Serve with chili sauce.
Nutrition per serving: 360 cal · 24g protein · 42g carbs · 10g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
