Bún Riêu (Crab Noodle Soup)

A flavorful Vietnamese noodle soup with a rich tomato broth, crab meat, tofu, and congealed pig's blood, garnished with fresh herbs and lime.

Prep Time

20 minutes

Total Time

60 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£4.65/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1lbThin Rice Noodles (Bún)(Dried or fresh)

£2.50

4ozCrab Paste(Asian crab paste is preferred)

£4.00

4ozGround Pork(Optional, for a richer flavor)

£1.75

1blockFirm Tofu(Drained and cubed)

£1.20

8ozCongealed Pig's Blood(Cut into cubes)

£2.00

2tbspTomato Paste

£0.20

1lbRipe Tomatoes(Roughly chopped)

£1.80

3Shallots(Minced)

£0.75

4clovesGarlic(Minced)

£0.25

3tbspFish Sauce(Adjust to taste)

£0.30

1tspSugar(Adjust to taste)

£0.05

1tspShrimp Paste (Mắm Tôm)(Optional, but adds a distinct flavor)

£0.40

2tbspVegetable Oil

£0.10

8cupsWater

2Green Onions(Chopped, for garnish)

£0.40

0.3cupCilantro(Chopped, for garnish)

£0.50

0.3cupMint(Chopped, for garnish)

£0.60

2Lime(Cut into wedges, for serving)

£0.80

2tbspFried Shallots(Optional, for garnish)

£1.00

Total Cost

£18.60

£4.65 per serving

Instructions

1.
Prepare the Crab Mixture: In a medium bowl, combine crab paste and ground pork (if using). Mix well and set aside.
2.
Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add minced shallots and garlic and sauté until fragrant (about 2 minutes).
3.
Build the Broth: Add chopped tomatoes and tomato paste to the pot. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften.
4.
Add Liquid and Simmer: Pour in water and bring to a boil. Reduce heat to low and simmer for 15 minutes, allowing the tomato flavor to develop.
5.
Strain the Broth (Optional): For a clearer broth, strain the mixture through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. Return the broth to the pot.
6.
Add Seasoning: Stir in fish sauce and sugar. Add shrimp paste if using. Adjust the seasoning to taste.
7.
Cook Tofu and Pig's Blood: Gently add tofu and congealed pig's blood to the simmering broth. Cook for about 5 minutes, or until heated through.
8.
Cook Crab Mixture: Using a small spoon or your hands, carefully drop small spoonfuls of the crab mixture into the simmering broth. Cook for 5-7 minutes, or until the crab mixture is cooked through and floats to the surface. Skim off any foam that forms on the surface of the broth.
9.
Cook Noodles: While the soup is simmering, cook the rice noodles according to the package directions. Drain well.
10.
Assemble the Soup: Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles, making sure to include tofu, pig's blood, and crab mixture.
11.
Garnish and Serve: Garnish with chopped green onions, cilantro, mint, and fried shallots (if using). Serve immediately with lime wedges on the side.

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My Notes

Nutrition Information

Nutrition per serving (500g)

650 kcal / 2720 kJ

Carbs

55g

21% of RDA

Fat

30g

43% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

2000 mg

87% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Adjust the amount of fish sauce and sugar to your preference. Taste the broth frequently and season accordingly.

If you can't find congealed pig's blood, you can omit it or substitute with fried tofu or mushrooms.

For a spicier soup, add a pinch of chili flakes or a drizzle of chili oil to each serving.

Serve with bean sprouts, shredded banana blossom, and other fresh herbs on the side for a more authentic experience.

Cooking Equipment

Large pot

Medium pot

Skimmer

Wine Pairings

No wine pairing suggestions available for this recipe.

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