Bun Rieu: Vietnamese Tomato and Crab Noodle Soup

What is life without remarkable noodle soups? And if you’re discussing remarkable, bun rieu is up there with the greats.

In regards to Vietnamese noodle soups, Bun rieu is not also called pho or bun bo shade, however it’s a covert gem perhaps just you’ll learn about amongst your good friends: a time evaluated mix of al dente rice noodles, delicious seafood and tomato soup, and extremely scrumptious and truly quite garnishes. Think about it like a Vietnamese bouillabaisse.

The depth of taste and intricacy you receive from a couple of easy components simply can’t be beat. It’s a little tart from the roma tomatoes, a little sweet from the pineapples, therefore loaded with umami from the pork, shrimp, and crab. This one is among my favorites.

What is bun rieu

Bun rieu (effectively: bún riêu) is a Vietnamese vermicelli noodle soup including tomatoes and seafood typically crab. The rieu in bun rieu suggests sea foam, and if made properly, there is a crab meatball mix that is expected to appear like seafoam and includes a punchy hit of umami to every bite. Like with many Vietnamese noodle soups, it’s ended up with a range of meats and herbs and it resembles a small, truly scrumptious universe in a bowl.

bun rieu | www.iamafoodblog.com

Why this bun rieu dish

I was taking a look around on the web and just discovered dishes that required mystical components you’re not most likely to discover beyond a specialized Vietnamese grocery store, or incredibly streamlined ones including premade boxed soup mix integrated with chicken stock and very little else.

This variation is a totally-from-scratch ode to bun rieu that’s not “spices packages” simple, however not so difficult that it needs squashing crabs in a mortar and pestle. It’s sort of a happy medium: a little effortful, really gratifying, and genuine, however not unpleasant. I hope you provide it a shot.

bun rieu | www.iamafoodblog.com

How to make bun rieu

  1. Make the soup. Blanch your bones, then move to tidy, clear water with aromatics and simmer for 4 hours.
  2. Blanch the shrimp and pork shoulder. Drop the shrimp and pork into the simmering soup. The shrimp needs to take about 10 minutes to begin drifting. Once they do, eliminate and stun them in an ice bath, then peel. Include the shells back to the stock and shop the shrimp in the refrigerator. The pork takes thirty minutes to come to an internal temperature of 135ºF. When done, eliminate and cool also.
  3. Make the crab meatballs. Crush shallots, garlic, and sugar in a mortar and pestle, then include fish sauce. Carefully slice raw shrimp in food mill, then include an egg, the shallot mix you made previously, and drained pipes crab meat and pulse to blend. Cool.
  4. Prepare the vermicelli and garnishes. Prepare and drain pipes the vermicelli. Slice your herbs and slice the pork loaf and shoulder. Include the tofu puffs to the soup for 3-5 minutes to soften, then eliminate.
  5. Prepare the crab meatballs. Bring the soup back up to a boil, then drop little patties of the crab into the soup and let them prepare for 5 minutes. It needs to look foamy-ish.
  6. Put Together. Include the dried vermicelli to the bowl. Include garnishes, then cover with soup and serve right away. Take pleasure in!

bun rieu soup seasoned | www.iamafoodblog.com

The very best bun rieu is over night bun rieu

The majority of this dish is passive time that you might invest making the remainder of the elements, however I believe you ought to divide this into a 2 day affair rather

Make the soup, shrimp, pork shoulder, and crab mix on day 1, and after that reheat, put together, and delight in on day 2. This permits you to unwind, delight in the procedure, and permits the crab meatballs and pork shoulder time to tighten. It’s simply much easier and method more enjoyable.

Where to purchase pork bones

In this dish you make a scratch pork and shrimp stock. If you’re feeling lazy and desire something today, you can utilize shop purchased stock and include shrimp shells, or give up the shrimp totally. However if you have the time, it has to do with the very same problem, and you’ll feel happy that you made this entire thing out of very little more than water and bones. It’ll taste 100x much better, too.

On the topic of bones, pork bones can be difficult to discover at your typical grocery store. My normal method is butchershop initially, then the Mexican or Asian grocery stores. As a last hope ask the meat dept of a big supermarket (such as entire foods), they can buy it in for you if they do not currently have it in the back. While this dish requires pork neck bones, any pork bones will work, preferably bones with a little meat still on them. In a pinch you can utilize pork ribs or shank, which ought to be offered all over.

pork neck bones | www.iamafoodblog.com

How to blanch pork bones

You require to blanch pork bones if you desire a tidy, clear soup. My preferred method to blanch is:

  1. Put all your bones into a pot that’s simply a little bigger, then fill with water and give a boil.
  2. On the other hand, fill your primary stock pot with the right quantity of water and bring that to a boil on your back burner.
  3. By the time the pork is done blanching approx 20 minutes if you do it directly from the refrigerator and with cold water the primary soup will be currently boiling and no time at all is lost. Then you simply move the bones over with tongs, drain pipes the smaller sized pot, and toss it in the dishwashing machine incredibly simple.

blanching pork | www.iamafoodblog.com

Pork shoulder

You’ll typically discover this served in Vietnamese dining establishments with sliced pork hock. I personally do not truly like dealing with pork hock and discover it really picky. I like consuming it however, so rather of omitting it, I have actually changed it out for sliced pork shoulder. Prepared the method it states in the dish (consisting of the over night rest), this pork shoulder will taste similar to pork hock without the discomfort. If you’re more masochistic (and genuine) than me, you can change the pork shoulder with pork hock or skin-on pork leg. You’ll see the pork is stopped at 135ºF. It’ll look a little pink when you slice it however it’ll complete another 10 degrees greater when you include it back to the boiling hot soup.

pork shoulder | www.iamafoodblog.com


I have actually attempted this with great deals of various sized noodles and choose a thicker vermicelli for this meal. The ones we utilize for bun bo shade are best. However you can utilize any size you like. In a pinch, you can even utilize spaghetti. To prepare noodles Vietnamese design: prepare to package instructions, then drain and rinse under cold water. Enable to dry for 5-10 minutes prior to assembling your bowls. In this manner, when you include your soup, the noodles soak up a little the slushy taste as they rehydrate.

noodles for bun bo hue | www.iamafoodblog.com

Shrimp paste

Like with catsup and whatever else in life, there is shrimp paste and there is shrimp paste. Probably, you will not have the ability to discover any in your area and will require to turn to buying it online, however if you live near a Vietnamese grocery store, you may be able to discover the genuine things: mam ruoc shade.

hue shrimp paste | www.iamafoodblog.com

It’s a shrimp paste made from small shrimp captured throughout the winter season in the location my moms and dads matured in, and they have actually regaled me with stories of how pleased their little town was when the huge shrimp boats was available in. I have actually attempted the numerous Chinese/Thai/Indonesian/ and so on shrimp pastes and I have actually attempted this things, and this is what I have actually concerned choose. It does not smell fantastic, however it runs out this world great.

Fish sauce

Search for very first press fish sauce (mắm nhĩ) such as Red Boat if you can. It will cost a little bit more however tastes far much better. Prevent fish sauce that is nontransparent and has actually the word fermented on the label (mắm nêm) as it’s insane pungent.

Fried pork loaf

If you live near a well equipped Asian or Vietnamese grocery store, make certain to get a plan of fried pork loaf (chả chiên). It’s an optional however extremely advised topping.

fried Vietnamese pork loaf aka cha chien | www.iamafoodblog.com


I purchased separately frozen simple peel shrimp. The heads were currently gotten rid of and the shrimps were cleaned up with a simple cut on the shell. Peeling these were a breeze and you ought to certainly inspect them out.

shrimp in an icebath | www.iamafoodblog.com


Authentically this meal needs pounding crab in a mortar and pestle. In this variation, I utilized a combination of canned crab (salad crab) and raw shrimp and it tasted fantastic. You might go the range and purchase small raw crabs, however you’re currently making soup from scratch. I feel the crab is really flexible in contrast to whatever else.

Tofu puffs

Tofu puffs are scrumptious little nuggets of deep fried tofu. You ought to have the ability to discover them any place you discover tofu. If you can’t, simply utilize any fried tofu or leave out totally.

tofu puffs | www.iamafoodblog.com

How huge of a pot do you require for bun rieu?

This dish, as composed, is large. There is a great deal of time invested, so why not make a couple of additional bowls? Regrettably, you’ll require a large pot to wait if you do. To make this dish I utilized an 8qt stockpot as my primary pot.

If you do not have a big pot, you’ll require to scale this down to the size of the pot you have, plus a little additional for the bones. I base it on 2 cups per bowl, aka 2 portions per quart. So, eg, if you have a 2.5 qt pot, you ought to scale this down to 4 bowls.

Noodle bowls for bun rieu

On the topic of bowls, you require appropriate bowls for any noodle soup. You’re searching for a bowl a minimum of approximately 3″ high and 9″ large. Strategy ahead so you do not discover yourself consuming small parts or eating in restaurants of blending bowls. We have actually never ever regretted our noodle bowl financial investments, they have actually made consuming whatever from homemade soups to takeout ramen wonderfully simple and enjoyable.

Prior to serving, warm your bowls with hot faucet water to keep the soup hotter, longer.

noodle bowls | www.iamafoodblog.com


If you have actually ever believed it was truly difficult to get noodles, you most likely do not have bad chopstick abilities however rather, most likely have the incorrect chopsticks. There specify chopsticks for each sort of food, and the ones we utilize for noodles have a rough surface at the pointers so the noodles do not move. At least, utilize inexpensive wood takeout chopsticks over smooth plastic chopsticks, your hands (and t-shirt) will thank you.

bun rieu | www.iamafoodblog.com


Numerous Vietnamese individuals will read this dish and state that it’s not genuine. It holds true, unlike my other dishes, this bun rieu is not all that genuine, technique-wise. It’s implied to be simple and enjoyable and workable with components you can discover at a western grocery store however it tastes nearly similar to the genuine thing. It’s a bit of a moot point anyhow as it’s a fiercely discussed dish in Vietnamese circles. Some declare it’s from the North, without any pork, and others declare it’s main with pork, however with pork leg, not pork shoulder, or dried shrimp, not fresh shrimp. It does not matter, this will taste right.

This is a truly great and simple soup to make, and a simple entrance into homemade Vietnamese noodle soups. I hope you provide it a shot!


bun rieu recipe | www.iamafoodblog.com

Bun Rieu

A scrumptious seafood and tomato soup including crab foam and scrumptious quite garnishes.
Serves 8
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Preparation Time 1 hr Prepare Time 4 hrs Overall Time 5 hrs

Active Ingredients


  • 16 cups water
  • 2.5 pounds pork neck bones
  • 1 can pineapple pieces in juice (13oz or 20oz)
  • 4 roma tomatoes quartered
  • 1 onion cut in half
  • 1 pound pork shoulder/butt
  • 8 big shrimp about 1/2″ opt for 16 if you like shrimp
  • 2 tablespoon sugar or to taste
  • 3 tablespoon fish sauce or to taste
  • 1 tablespoon shrimp paste

Crab Meatballs

  • 1 can crab salad crab, 120g/4oz
  • 3 big shrimp peeled, raw
  • 1 egg
  • 1 shallot minced
  • 2 cloves garlic crushed
  • 1 tsp sugar
  • 1 tsp fish sauce


  • 28 oz vermicelli 3.5 oz per bowl, try to find bun bo shade vermicelli
  • 1 lime cut into wedges
  • 1 bundle tofu puffs optional however extremely advised
  • 1 bundle fried vietnamese pork loaf cha chien, optional however extremely advised
  • 1 lot Thai basil optional however extremely advised
  • 1 lot cilantro optional
  • 1 lot green onions sliced, optional
  • 1 bag bean sprouts cleaned, optional
  • 8 Thai chilies optional

Unique Devices

  • food mill



  • Blanch the pork bones in a little pot while you bring a bigger pot of water with the onion, pineapples, and tomatoes to a boil, then back to a simmer. When the pork bones have actually boiled for 5 minutes, move the pork over to the bigger and dispose of the blanching water. blanching pork | www.iamafoodblog.com
  • When the soup has actually supported to a simmer (about 1 bubble every 30 seconds), blanch the shrimp and pork shoulder and prepare an ice bath. When the shrimp start to drift (about 10 minutes), move them to the ice bath, then peel and cool. Include the shells back to the soup. When the pork strikes 135ºF internally (about 30 minutes) eliminate and cool.shrimp in an icebath | www.iamafoodblog.com
  • Continue to simmer the soup for 4 hours a little covered on low while you make the crab meatballs. Examine back every hour approximately and renew the water as required.simmering bun rieu soup | www.iamafoodblog.com
  • When the soup is done simmering, stress into a smaller sized pot or eliminate as numerous solids as you can with a spider. Season with shrimp paste, sugar, and fish sauce, a tablespoon at a time and tasting as you go. The dark red color takes place after the fish sauce and shrimp paste are included, so do not fret if your soup is clearer at the end of your simmer. The soup needs to be on the really edge of being overseasoned. The noodles and lime will stabilize it out.bun rieu soup seasoned | www.iamafoodblog.com

Crab Meatballs

  • In a mortar and pestle, crush shallot, garlic, and sugar till it ends up being a great paste, then stir in the fish sauce and reserved.garlic shallot seasoning mixture | www.iamafoodblog.com
  • In a food mill (or by hand slicing) pulse the shrimp till it ends up being a rough paste. Include drained pipes crab and the shallot mix and continuing pulsing till an equally combined paste is formed. Transfer to an airtight container and cool.crab mixture for bun rieu | www.iamafoodblog.com


  • Offer yourself about thirty minutes to put together the soup. The vermicelli takes about 15 minutes to prepare to al dente so do that initially. Taste one prior to draining pipes in a colander, then wash under cold water and reserved to dry.noodles for bun bo hue | www.iamafoodblog.com
  • While the vermicelli is cooking, bring the soup up to a rolling boil and, utilizing 2 spoons, spoon little crab meatballs into the soup. When the meatballs look prepared through, decrease the heat to an extremely low simmer.crab meatballs for bun rieu | www.iamafoodblog.com
  • Include tofu puffs to the soup. Slice your pork shoulder and, if utilizing, pork loaf. Warm them in the soup. Let simmer while you prepare your bowls.bun rieu soup | www.iamafoodblog.com
  • Warm up your bowls and prepare your veggie garnishes.vietnamese herbs and beansprouts | www.iamafoodblog.com
  • Put together the bowls by including noodles initially, then pork, shrimp, and tofu puffs. Ladle the soup on top, making sure every bowl gets an even quantity of tomatoes and crab. bun rieu | www.iamafoodblog.com
  • Take pleasure in right away, with garnishes.bun rieu recipe | www.iamafoodblog.com

Approximated Nutrition

Nutrition Information.
Bun Rieu.

Quantity Per Serving.

Calories 746
Calories from Fat 406

% Daily Worth *

Fat 45.1 g 69% Hydrogenated fat 6.8 g 43% Cholesterol 299mg 100% Salt 1760mg 77% Potassium 579mg 17% Carbs 91.1 g 30% Fiber 1.9 g 8% Sugar 11.1 g 12% Protein 53.8 g 108% * Percent Daily Worths are based upon a 2000 calorie diet plan.

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