Northern Vietnam
Bún riêu
Tomato crab broth with soft crab rafts, tofu and rice noodles. Hanoi's tangy morning bowl.
60 minTime
53 gProtein each
mildSpice
Make it your way
Grandma's wayRice noodles in tomato crab broth with crab and pork rafts and tofu.
The original766kcalsame
53 gproteinsame
6 gfibresame
60minutessame
Bún riêu.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pound the soaked dried shrimp and mix with the crab, pork, eggs and 1 tbsp fish sauce.
- 2Fry the shallots in the oil with paprika until golden, then add the tomatoes and cook 5 minutes.
- 3Bring the stock to a gentle simmer with the tamarind, shrimp paste, sugar and remaining fish sauce.
- 4Spoon in the crab mixture and simmer 10 minutes without stirring.
- 5Add the tomatoes and tofu and simmer 5 minutes.
- 6Cook the noodles, divide into bowls and ladle the soup with crab rafts over. Serve herbs, sprouts and lime on the side.
Serve it like this
Serve in a deep bowl with the crab rafts on top and a plate of herbs, sprouts and lime on the side. A spoon of shrimp paste for the brave.