Bún Riêu
Crab and Tomato Vermicelli Soup
A tangy and savory rice vermicelli soup made with crab paste, tomatoes, tofu, and sometimes pork or snails, topped with fresh herbs.
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
Ingredients List
300 g freshwater crab or 150 g crab paste 300 g pork bones 400 g dried rice vermicelli 3–4 ripe tomatoes (quartered) 200 g fried tofu 1 tbsp annatto seeds 2 tbsp shrimp paste 2 tbsp fish sauce 2 scallions (chopped) fresh herbs to serve lime wedges
Materials & Tools
Large soup pot ladle strainer knife and chopping board mixing bowls
Preparation steps
Total Time :
2h05
Active Time :
1h05
Cooking Time
1h00
Prep Crab
Pound crabs, extract meat, strain for crab water.
15 min
Make Broth
Simmer pork bones in water 45–60 minutes.
1h00
Color Oil
Fry annatto seeds in oil until red, discard seeds.
5 min
Sauté Tomatoes
Cook tomatoes in annatto oil until soft.
10 min
Add Crab Water
Pour crab water into broth, bring to boil, clusters form.
10 min
Add Ingredients
Add tomatoes, tofu, shrimp paste, season with fish sauce.
10 min
Cook Noodles
Boil vermicelli, drain.
10 min
Assemble Bowl
Noodles with broth, crab clusters, tofu, herbs.
5 min
Chef’s Tips
For authentic flavor, use freshwater crab; avoid stirring vigorously after adding crab water to keep clusters 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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