Bún riêu cua is a traditional Vietnamese soup typical of Northern Vietnamese cuisine. It is distinguished by its refreshing, slightly sour and rich flavor, which is given by “riêu cua” – pieces of meat from local crabs (wild crab) naturally formed during the boiling of the broth. This dish is popular not only for family meals, but also a favorite in canteens and restaurants across the country.
Vietnamese soup "BUN RIEU. Recipe
Ingredients
Broth:
• 1/2 – 2/3 cup Por Kwan (160g)
• 300–500 g pork bones (or pork leg)
• 3 tomatoes (cut into slices)
• 3 chicken eggs
• 3 shallots (chopped)
• 1–2 teaspoons fermented shrimp paste (to taste)
• Spices: salt, sugar, fish sauce, oil
Accessories:
• 500 g rice vermicelli
• Fried tofu pieces
• Boiled pork legs or meatballs
• Fresh vegetables: lettuce, bean sprouts, basil
• Lemon, chili pepper, fermented shrimp paste (to taste)
Cooking method:
1. Preparation of the broth:
• Boil the pork bones for about 1–1.5 hours in 2 liters of water.
• Fry the shallots in oil, then briefly sauté the tomatoes until softened. Add to the broth.
2. Preparation of crab mass:
Let's mix:
• 1/2 - 2/3 of a jar of Por Kwan
• 3 eggs
• A little fish sauce
3. Finishing the broth:
• Pour the egg and crab mixture into the simmering broth. Do not stir.
• The crab mass will rise to the surface and harden.
• Season with fermented shrimp paste, fish sauce, sugar, and salt to taste.
4. Serving:
• Pour hot water over the bún noodles and place in a bowl.
• Add tofu, pork leg or meatballs.
• Pour in the broth with the crab mass.
• Serve with fresh herbs, lemon, chili pepper, and fermented shrimp paste.
Notes:
• For a more intense flavor, use the entire 160g jar.
• For a more sour taste, you can add a little rice vinegar or sour plum juice (or use tamarind paste).
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