🇻🇳 Vietnam recipe
Bun Rieu
A distinctive tomato-based crab noodle soup, bun rieu features a tangy, savory broth colored red with tomatoes and annatto oil, topped with fluffy crab paste fritters, fried tofu puffs, tomato wedges, and rice vermicelli. It is a complex, deeply satisfying soup with layers of umami.
Prep40 mins
Cook1 hour
Serves6
Difficultyhard
Ingredients
- 200 g crab paste (rieu cua), fresh or jarred
- 3 eggs
- 500 g pork spare ribs
- 4 medium tomatoes, 2 quartered and 2 pureed
- 2 tbsp annatto oil
- 3 shallots, minced
- 2 tbsp fermented shrimp paste (mam tom)
- 3 tbsp fish sauce
- 1 tbsp sugar
- 1.5 litres water
- 200 g fried tofu puffs, halved
- 400 g dried rice vermicelli noodles
- 200 g bean sprouts
- 1 bunch fresh Thai basil
- 1 bunch fresh perilla leaves
- 1 banana blossom, thinly sliced
- 2 limes, cut into wedges
- 2 red chilies, sliced
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 320
- Protein
- 18 g
- Carbs
- 32 g
- Fat
- 12 g
