Vietnamese Bun Rieu Crab Noodle (Printable View)

Tangy Vietnamese noodle soup with crab, tomatoes, and tofu in savory aromatic broth

# What You Need:

→ Broth

01 - 6 cups chicken or pork broth
02 - 1 large onion, halved
03 - 2 cloves garlic, smashed
04 - 2 tablespoons fish sauce
05 - 1 teaspoon salt
06 - 1 teaspoon sugar

→ Crab Mixture

07 - 9 oz crab meat, fresh or canned
08 - 2 large eggs
09 - 1 tablespoon fish sauce
10 - 1 tablespoon shallots, finely chopped
11 - 1/4 teaspoon ground white pepper

→ Soup Base

12 - 3 large ripe tomatoes, cut into wedges
13 - 7 oz firm tofu, cubed
14 - 2 tablespoons vegetable oil
15 - 2 tablespoons annatto oil, optional

→ Noodles and Garnishes

16 - 14 oz dried rice vermicelli noodles
17 - 3.5 oz bean sprouts
18 - Fresh herbs: perilla, Vietnamese coriander, cilantro, scallions, chopped
19 - Lime wedges
20 - Sliced chili peppers
21 - Shrimp paste, optional
22 - Fried shallots, optional

# How-To Steps:

01 - Bring the chicken or pork broth to a simmer in a large pot. Add the halved onion and smashed garlic. Simmer for 20 minutes to infuse flavors. Strain out the solids. Stir in the fish sauce, salt, and sugar until dissolved.
02 - Combine the crab meat, eggs, fish sauce, chopped shallots, and ground white pepper in a mixing bowl. Mix thoroughly until all ingredients are well incorporated and the mixture has a uniform consistency.
03 - Return the broth to a gentle simmer. Using a spoon, drop small portions of the crab mixture into the hot broth. Allow the dumplings to float and solidify for 4 to 5 minutes without stirring to prevent breaking.
04 - Heat the vegetable oil and annatto oil in a skillet over medium heat. Sauté the tomato wedges until softened, about 3 to 4 minutes. Add the cubed tofu and cook for an additional 2 minutes.
05 - Transfer the sautéed tomatoes and tofu to the broth pot. Simmer gently for 10 minutes to allow the flavors to meld together. Adjust seasoning if needed.
06 - Cook the rice vermicelli noodles according to package directions until tender. Drain thoroughly and rinse under cold running water to prevent sticking. Set aside.
07 - Divide the cooked noodles among serving bowls. Ladle the hot soup generously over the noodles, ensuring each bowl receives crab dumplings, tomatoes, and tofu. Garnish with bean sprouts, fresh herbs, lime wedges, sliced chili peppers, shrimp paste, and fried shallots as desired.

# Expert Advice:

01 -
  • The crab mixture creates these delicate floating dumplings that burst with ocean sweetness in every spoonful
  • That perfect dance between tangy tomatoes, savory broth, and fresh herbs hits every craving at once
  • Its surprisingly forgiving for a noodle soup, plus the leftovers taste even better the next day
02 -
  • Adding the crab mixture to boiling broth will break it apart into unappealing bits, so wait for that gentle simmer instead
  • The annatto oil is mostly for that signature red-orange color that makes this soup so gorgeous in the bowl
  • Fresh herbs must be added at serving time, never cooked, or they lose that bright essence that makes this dish sing
03 -
  • If using canned crab, rinse it gently under cold water to remove any metallic taste before mixing
  • A splash of vinegar in the water while cooking noodles keeps them separate and bouncy
  • Warm your serving bowls with hot water before ladling in the soup for restaurant-style presentation

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