Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumSoups & BrothsfishCC0 1.0 Universal
Vietnamese Bún Riêu (Crab and Tomato Rice Noodle Soup with Tofu Puffs)
Hanoi's deeply cherished sweet and tangy noodle soup: delicate vermicelli in a rich, fragrant tomato-crab broth, crowned with fluffy clouds of minced freshwater crab paste, eggs, golden fried tofu puffs, and fresh Vietnamese herbs.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
servings
4
- Cooked thin round rice vermicelli (bún)400 g
- Minced freshwater crab paste or crab meat200 g
- Ripe tomatoes, cut into wedges4 pc
- Fried tofu puffs, halved120 g
- Fresh eggs, beaten2 pc
- Fish sauce3 tbsp
- Rice vinegar2 tbsp
- Shallots, minced2 pc
- Pork or chicken stock1200 ml
Preparation Steps
1
Whisk minced crab paste with beaten eggs, 1 tbsp fish sauce, and black pepper into fluffy crab cloud mixture.
3 min timer
2
Sauté shallots in 1 tbsp oil, add tomato wedges, and cook 3 minutes until softened and releasing juices.
3 min timer
3
Pour in stock, vinegar, and fish sauce. Bring to gentle simmer and spoon in crab mixture; clumps will float up into tender clouds.
8 min timer
4
Add tofu puffs and simmer 3 mins. Place vermicelli in bowls, ladle scalding soup, crab clouds, and tofu over noodles; serve hot.
4 min timer
Cooking Journal
You haven’t tried this recipe yet
Nutrition Facts
per servingCalories
390
Protein
24g
Carbohydrates
48g
Fat
12g
Allergens
CrustaceansFishEggssoya
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
