Bún Riêu (Crab Noodle Soup)

Prepare the Crab Mixture: In a medium bowl, combine crab paste and ground pork (if using). Mix well and set aside.

Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add minced shallots and garlic and sauté until fragrant (about 2 minutes).

Build the Broth: Add chopped tomatoes and tomato paste to the pot. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften.

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.

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.

Add Seasoning: Stir in fish sauce and sugar. Add shrimp paste if using. Adjust the seasoning to taste.

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.

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.

Cook Noodles: While the soup is simmering, cook the rice noodles according to the package directions. Drain well.

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.

Garnish and Serve: Garnish with chopped green onions, cilantro, mint, and fried shallots (if using). Serve immediately with lime wedges on the side.