Other variations:
Bún riêu cua, Bún riêu ốc, Bún riêu tôm, Bún riêu chay
Category
Noodle Soup
Region
Northern Vietnam
Preparation Time
2h05
Servings
4 - 5
Difficulty
Medium
About this recipe
Bún Riêu is a beloved Northern Vietnamese dish known for its bright red-orange broth from tomatoes and annatto oil. The dish features a delicate crab-based broth and is often served with fried tofu and fresh greens.
Ingredients List
300 g freshwater crab or 150 g crab paste ½ tsp salt (for fresh crab) 1 liter water (for fresh crab) 300 g pork bones 1.5 liters water (for broth), or 2.5 liters if using crab paste 400 g dried rice vermicelli 3 - 4 ripe tomatoes (quartered) 2 shallots (minced) 1 clove garlic (minced) 200 g fried tofu 1 tbsp annatto seeds 2 tbsp oil 2 tbsp shrimp paste 2 tbsp fish sauce, plus more to taste 2 scallions (chopped) fresh herbs to serve lime (cut into wedges)
Materials & Tools
Large soup pot Mortar and pestle or food processor (for fresh crab) Ladle Fine strainer Frying pan Knife and chopping board Mixing bowls
Preparation steps
Total Time
2h05
Cooking Time
1h45
Active Time
20 min
Prep Crab
Fresh crab: pound crabs with salt until fine, mix with 1 liter water and strain to get crab water. Crab paste: skip this step.
15 min
Make Broth
Simmer pork bones in water for 45 - 60 minutes, skimming off foam.
1h00
Color Oil
Fry annatto seeds in oil until red, then discard seeds.
5 min
Sauté Tomatoes
Fry shallots and garlic in annatto oil until fragrant, then add tomatoes and cook until soft.
10 min
Add Crab
Fresh crab: pour crab water into broth and cook over low heat, without stirring, until crab curds float. Crab paste: stir it into broth.
10 min
Add Ingredients
Gently add tomatoes, tofu and shrimp paste, then season with fish sauce to taste.
10 min
Cook Noodles
Boil vermicelli, then drain.
10 min
Assemble Bowl
Put noodles in bowls and ladle over broth with crab curds, tomatoes and tofu. Top with scallions and herbs, and serve with a lime wedge.
5 min
Chef’s Tips
For authentic flavor, use freshwater crab; avoid stirring after adding crab water to keep crab curds intact.
Serving Suggestions
Fresh herbs, lime wedges, sliced chili, shrimp paste on the side
Nutritional info
360kcal
20g protein
10g fat
48g carbs
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