Vietnamese Crab Noodle Soup - Bun Rieu Recipe

🧂 Ingredients

• 6 pork Bones
• 1 onion
• 1 Tbsp tamarind paste
• 6 tomatoes
• 1/2 Tbsp palm sugar
• 1 1/2 tsp salt
• 1 Tbsp fish sauce
• 1 tube Soft tofu

  optional
• 750 g minced pork
• 2 tsp salt
• 1/2 tsp white pepper

  ground
• 5 eggs
• 200 g crab paste with bean oil
• 2 cup bean sprout
• 1 green onion
• 1/4 cup mint leaves
• 1 cup Parilla leaves
• 2 lime

  wedges
• chilli paste

Instructions

• 1 In a large stockpot clean the pork bones, add about 2 inches of water and bring
  to a boil. Add the Pork bones and cook for about 5 minutes. Drain and wash the
  pot.
• 2 Fill the stockpot with 4.5 Litres of water and bring to a boil. Add the pork
  bones, tamaring paste, and onion and boil for 15 minutes.
• 3 Cut the tomatoes into quarters. Add to the pot. Add the palm sugar and 1 1/2 tsp
  of salt. Simmer for another 15-20 minutes.
• 4 In the meantime prepare the crab meatballs, In a large bowl put the minced pork,
  2 tsp salt, ground white pepper, eggs, and the jar of crab paste with bean oil,
  mix well.
• 5 In another large bowl place the noodles and submerge them in cold water.
• 6 While the soup is simmering on medium high heat, drop large spoonfuls of crab
  mixture into the pot. Continue until there is no more mixture. Boil without the
  lid for another 15-20 minutes.
• 7 Add some boiling water back into the soup, back to the amount of water when we
  first started with. It will be pretty clear how much has reduced. Add the fish
  sauce and tofu. Taste for seasoning and add more salt if needed.
• 8 In a small pot bring some water to a boil and add the noodles, the noodles I buy
  are already individual portions. It is about 1 1/2 cups of cooked noodles per
  person. Boil the noodles for 30 seconds, drain and place in a bowl. Serve with
  desired garnishes and a squeeze of lime and chili paste. For those who like a
  little more salt add a teaspoon of fish sauce. Enjoy!

Nutrition Info