Nhu’s Bun Rieu

It was an eventful weekend — the weekend of SuperFit Philadelphia, but more details on that in another post. I don’t know about you, but I love bun rieu. If you don’t know what bun rieu is, it’s a vietnamese noodle soup with crab meat and pork. This dish is super flavorful and may have a lot of sodium, but hey, we all can use some extra sodium. Just make sure you drink a lot of water! I have tried a few recipes, but I kind of put my own twist on how I make it, so without further adieu.. here it is!

Bun Rieu 🙂 
Look at that garnish!

What you’ll need: 
For the soup: 
4-4 1/2 quarts of chicken broth or pork broth (This was a guess-timation, I just fill the pot almost full. I use a 5 quart size Le Creuset round french oven. And I like to dilute my broth a little at a 3:1 ratio.) 
1 can of crab meat from the seafood section of the supermarket
1 lb of ground pork 
3 eggs
2 6 oz. cans of minced crab or shrimp in spices (You can find these in Asian supermarkets) 
1 bottle of crab in bean sauce (Asian supermarkets) 
2 tbsp. shrimp paste (Again, Asian supermarkets. You can try Amazon too.) 
3 cloves of minced garlic
3 tbsp. of red onion or shallots 
Bun Bo Hue style noodles (You can use bun too, but I like the thickness of these noodles) 
2 tomatoes; sliced
1 package of fried tofu (You can also find these in the refrigerated section of Asian supermarkets, or you can make your own) 
Chopped lettuce (Your preference: romaine, iceberg, red leaf, green leaf, etc.) 
Generous amount of bean sprouts

How you’ll do it: 

1) Have the broth nice and hot with whatever kind of broth you decide to use. 
2) While the broth is coming to a boil, assemble crab mixture. In a large bowl, combine ground pork, crab meat, eggs, cans of crab meat in sauces, shrimp paste, garlic and red onion. Mix well. I like to use my hands so everything gets incorporating evenly. 
3) Once the broth is at a rapid boil, reduce to medium and start dropping spoonfuls of the crab mixture into the pot. 
4) After all the crab mixture is in the soup, reduce heat to low and let simmer. Add the tomatoes and tofu. 
5) Let the soup cook for about 10 additional minutes and keep on low, so soup stays warm. 
6) In another pot, boil water for noodles. Follow instruction for noodles on the back of the package. 
To assemble: 
1) Put desired amount of noodles in the bowl. (Make sure the noodles are warm; if not microwave for 30 seconds.) 
2) Ladle soup into bowl until the noodles are covered. Garnish with scallions and cilantro! Then let your guest or whoever is eating it decide how much of lettuce, bean sprouts and lime they want. 

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