Quick Bun Rieu (Crab Meat Ball Noodle Soup)

9:23 AM 0 Comments A+ a-

6 Servings
1 Hour

Traditional bun rieu is very time consuming. Getting bun rieu at the restaurant pretty much guarantees that you will not be getting real crab. This quick version takes the work out of it but still maintains the authentic taste with real crab meat. It's not cheap to make, but the perfect treat- yourself-dinner for a cold night.

Ingredients :

  • meat balls
  • 1 lb shrimp (shell, devein and finely chop)
  • 1 lb ground pork
  • 2 eggs, beaten
  • 1 tsp black pepper and salt
  • 3 scallion (finely chop)
  • 1 tbsp red boat fish sauce
  • 1 can fresh crab meat (prefer lump)
  • soup
  • 2 lemon grass, discard green part. Use white part and cut into 3 inch stalks and bruise
  • 2 tbsp tomato paste
  • 4 tomatoes, quartered
  • 2 can chicken stock (low sodium)
  • 1 cup dried shrimp broth (made by boiling and seeping dried shrimp for 10 min) this is optional as it provides a very intense flavor
  • 4 cup water
  • 10 piece fried tofu
  • 3 Shallots chopped finely
  • 5 garlic cloves finely chopped
  • 1 tbsp fish sauce
  • 2 tbsp avocado oil
  • 2 bay leaf
  • bowl
  • 1 packages Rice noodles boil until tender and drain
  • 1 cup bean sprout
  • 1 bunch basil
  • 1 cup chopped cabbage
  • 1 bunch cilantro
  • 1 Lime cut into quarters

Instruction :
1. Combine all ingredients for the meat ball and set aside.

2. In a stock pot sautee Shallot and chopped garlic until aromatic.

3. Add tomatoes and lemon grass and sautee until tomatoes are soft. add tomato paste and then bay leaf.

4. Pour in chicken stock, fish sauce, shrimp broth, water and bring to a boil for 10 min. Skim off foam from top

5. With two spoons, form small meatballs with crab-shrimp-pork mixture and place into boiling soup
6. Add fried tofu, let boil until meatballs and tofu float to the top

7. Cook rice noodles until tender. Drain water. Place rice noodles in a bowl, arrange meatballs and tofu and garnish with basil, bean sprout, cabbage and cilantro. Squeeze 1 wedge of lime into bowl. Pour in hot soup last.