Thursday, June 30, 2011

Bun Rieu - Tomato and Crab Meat Noodle Soup

Bun Rieu

Serving: 5-6 Servings


4 Qts broth (chicken, pork, or shrimp)
5 Qts water
5-6 Fresh tomatoes (cut into wedges, ½ inch thick)
15-20 Dried shrimp (soak and reserve water)
5 Shallots (minced)
7 Cloves of garlic (minced)
2 Tbsp oil
1 Tsp shrimp paste
8 Eggs
2 7oz Crab paste with soya bean oil
1 Tub premium lump crabmeat
Salt, to taste
1 Bag of rice noodle

½ Cup scallion (coarsely chopped)
1 lb Bean sprouts
Fried tofu – optional
Poached shrimp
Cha lua – Vietnamese cooked pork roll
Perilla mint or any kind of mint av.
Rau Ram – Vietnamese coriander
Iceberg lettuce (julienne)
Thai chili
Lime wedges
Water spinach


1 - Heat a large stock pot with oil, then add minced garlic and shallots. Stir for 1 to 2 minutes then add in the tomatoes. Cook tomatoes until soft and tender.
2 - Remove the soaked dried shrimp and pour the shrimp juice into the stock pot, along with water and broth. Bring to a boil.
3 - In a bowl combine crab paste, and eggs.
4 - Grind the dried shrimp in a food processor then add the shrimp to the crab and egg mixture. Stir until you get a smooth rieu paste.
5 - Once the soup comes to a boiled, reduce heat to medium low. Then pour in rieu paste.
6 - Let soup simmer on medium low heat until the rieu mixture hardens and float to the top.
7 - Once the rieu mixture float to the top, stir in 1 teaspoon of shrimp paste, then add in the crab lumps. Stir and remove from heat.
8 - In a medium pot, add water and bring to a boil. Then add rice noodles. Cook noodle for 6-7 minutes, remove from heat and cover with lid for 5 minutes.
9 - Drain noodles with a colander then rinse noodles under cold water. Set aside.

To serve Place bean sprouts, iceberg lettuce and rice noodle in a bowl, make sure that the noodles goes on top of the vegetable, then pour the rieu soup over the noodles. Fried tofu, cha lua, poached shrimp, and water spinach can be added on top of soup. Garnish with Thai chili, lime wedge, mints, rau ram, and scallions.

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