Bún Riêu Cua, Vietnamese Crab Noodle Soup is a delicious Vietnamese noodle soup made with a crab-based broth, tomatoes, tofu, and vermicelli noodles. It's known for its savory, slightly sweet, and tangy flavor.
Here's a classic recipe to make Bun Rieu Cua at home:
Ingredients (Check on Pantrea Store for availabilities):
For the Crab Paste:
• 1 pound fresh crab (or 8-10 crab legs with shells)
• 1 cup crab paste (Thai Crab Paste available on Pantrea Store)
• 1 pound raw shrimp meat
• ½ cup of dried shrimp
• ½ pound of ground chicken or ground pork
• 1 tablespoon fish sauce (Anchovy Fish Sauce Available on Pantrea Store)
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 2 eggs (helps to bind the ingredients together)
For the Soup:
• 8-10 cups water
• 2 large tomatoes, quartered
• 1 small onion, peeled and quartered
• 2-3 cloves garlic, minced
• 1 teaspoon shrimp paste (optional) (Shrimp Paste available on Pantrea Store)
• 1 teaspoon annatto seeds (optional, for color)
• 2-3 tablespoons vegetable oil
• 1 package of tofu puffs (fried tofu squares)
• Salt and sugar to taste
For Serving:
• 8-10 ounces bun (Rice Vermicelli Noodles available on Pantrea Store), cooked and drained
• Fresh herbs (such as cilantro, mint, and Thai basil)
• Bean sprouts
• Lime wedges
• Sliced green onions
• Shrimp paste (optional) (Fermented Shrimp Paste available on Pantrea Store)
Instructions:
1. Prepare the Crab Paste:
• Clean the fresh crab thoroughly, remove the shells, and separate the crab meat from the shells. You can use crab legs if you prefer.
• In a blender or food processor, combine the crab meat, crab paste, eggs, fish sauce, salt, and sugar. Blend until you have a smooth crab paste. If using crab legs, finely mince the meat.
2. Make the Crab Broth:
• In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant.
• If using annatto seeds for color, add them to the oil and cook briefly until they release their color (be careful not to burn them). Remove the seeds from the oil.
• Add the crab paste mixture to the pot and stir-fry for a few minutes until it becomes fragrant.
• Pour in the water and bring the mixture to a boil.
• Add the tomatoes, onion, and shrimp paste (if using). Let the broth simmer for about 30-45 minutes, allowing the flavors to meld.
3. Strain the Broth:
• Using a fine-mesh strainer or cheesecloth, strain the crab broth into another pot or a large bowl. This will remove any crab shell fragments and solids, leaving you with a smooth broth.
• Discard the solids left in the strainer.
4. Adjust the Broth:
• Taste the broth and adjust the seasoning with salt and sugar to your liking. The broth should have a balance of savory, slightly sweet, and tangy flavors.
5. Prepare the Tofu Puffs:
• Slice the tofu puffs into bite-sized pieces and add them to the crab broth. Let them simmer for about 5-10 minutes to absorb the flavors.
6. Serve:
• To serve, place a portion of cooked bun (rice vermicelli noodles) in a bowl.
• Ladle the hot crab broth with tofu puffs over the noodles.
• Serve Bun Rieu Cua with fresh herbs, bean sprouts, lime wedges, sliced green onions, and shrimp paste on the side. Diners can customize their bowls with these accompaniments.
Enjoy your homemade Bun Rieu Cua, a delightful and flavorful Vietnamese crab noodle soup!
