Vietnamese Crab Noodle Soup (Bun Rieu)

By • June 20, 2014 0 Comments

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Makes a huge pot

Rieu (Crab Mixture)

  • leftover shrimp shell
  • 1 cup water
  • ~4 cups chicken stock
  • 1 can 10-14 oz crab meat paste in spices (found at a local Asian market)
  • 1/2 pound minced shrimp paste
  • 1 pound ground turkey
  • 4 beaten eggs
  • 1/2 tablespoon fish sauce

Broth Mix

  • 5-8 medium ripe tomatoes
  • 2 bags of fried tofu
  • 1 bunch green onions
  • 1 packet vermicelli noodles
  1. Shrimp Stock: You can use leftover shrimp shell (that you peeled for the paste) for a tastier broth. Rinse left over shrimp shell. Boil shrimp shell in water for 30 minutes. When stock is ready, strain the broth from impurities.
  2. Add the chicken stock to the shrimp stock and bring to a boil. As soon as the stock comes to a boil, add the tomatoes (I love my tomatoes super soft) and tofu.
  3. While that is boiling, start the crab mixture. Combine the ground turkey, crab, minced shrimp paste (you can mince these yourself), can of crab meat paste in spices, fish sauce, and ground pepper. After it is all mixed, mix in the beaten eggs. We need the stock to come a boil before we add the crab mixture.
  4. Once stock boils, add the crab mixture. It is ok to get clumps, I love huge lumps of the crab mixture. Sprinkle some green onions and your soup is ready. Depending on how you like to have your crab soup, you can serve it with vermicelli noodles or just have it without noodles as a soup. Voila! You’ll get a nice hearty warm bowl of soup.

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