Vietnamese Crab Noodle Soup (Bún riêu cua)
Bún riêu cua is a popular Vietnamese noodle soup made with crab and tomatoes, typically served with fresh herbs and lime.
Ingredients
- 1 pound crab meat
- 1 can diced tomatoes
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon shrimp paste
- 1 package rice vermicelli noodles
- 2 eggs
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- Lime wedges, for serving
Instructions
- In a large pot, sauté the onions and garlic until fragrant.
- Add the diced tomatoes, crab meat, fish sauce, and shrimp paste to the pot. Cook for 10 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes.
- Meanwhile, cook the rice vermicelli noodles according to package instructions. Drain and set aside.
- In a bowl, beat the eggs and pour into the simmering soup, stirring gently to create egg ribbons.
- Divide the cooked noodles into serving bowls and ladle the crab soup over the noodles.
- Garnish with chopped green onions, cilantro, and serve with lime wedges.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 10g
Supplies
Large pot Bowl Serving bowls
Tools
Cutting board Knife Wooden spoon Whisk
Serving suggestions
Serving Suggestions: Serve with a side of fresh bean sprouts, basil, and sliced red chilies.
Tips & tricks
Tips: For a richer flavor, you can add a spoonful of tamarind paste to the soup.
Cost
$20