Bun Rieu

Name: Bun Rieu
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 8 cups pork broth; 1 lb lump crabmeat, drained; 1/2 lb ground pork; 2 large egg, beaten; 1 tbsp fine shrimp paste; 4 roma tomatoes, wedged; 2 cups fried tofu puffs, halved; 8 oz dried rice vermicelli noodles, cooked; 2 tbsp fish sauce; 2 tbsp annatto oil; 4 shallots, minced

A savory Vietnamese noodle soup featuring a rich tomato broth with crab meatballs and soft tofu.

65 minMediumServes 4480 cal/serving

VietnameseSoupStovetopHigh ProteinGluten-FreeNut-FreeDairy-FreeAlcohol-FreeCorn-Free

Ingredients

8 cups pork broth
1 lb lump crabmeat, drained
1/2 lb ground pork
2 large egg, beaten
1 tbsp fine shrimp paste
4 roma tomatoes, wedged
2 cups fried tofu puffs, halved
8 oz dried rice vermicelli noodles, cooked
2 tbsp fish sauce
2 tbsp annatto oil
4 shallots, minced

Instructions

1

Heat 2 tbsp annatto oil in a large pot over medium heat and saute 4 minced shallots until fragrant.
2

Add 4 wedged roma tomatoes and saute for 3 minutes until softened slightly.
3

Pour in 8 cups pork broth and bring to a gentle simmer.
4

In a bowl, mix 1 lb drained lump crabmeat, 1/2 lb ground pork, 2 beaten large egg, 1 tbsp fine shrimp paste, and 2 tbsp fish sauce until combined.
5

Gently drop spoonfuls of the crab paste mixture into the simmering broth to form meatballs.
6

Add 2 cups halved fried tofu puffs and simmer for 10 minutes until meatballs float and reach an internal temperature of 160F.
7

Divide 8 oz cooked dried rice vermicelli noodles into bowls and ladle broth, crab meatballs, tomatoes, and tofu over top.

Questions

How long does Bun Rieu keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Bun Rieu?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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