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.

Vietnamese Crab Noodle Soup (Bún riêu cua)

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

  1. In a large pot, sauté the onions and garlic until fragrant.
  2. Add the diced tomatoes, crab meat, fish sauce, and shrimp paste to the pot. Cook for 10 minutes.
  3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes.
  4. Meanwhile, cook the rice vermicelli noodles according to package instructions. Drain and set aside.
  5. In a bowl, beat the eggs and pour into the simmering soup, stirring gently to create egg ribbons.
  6. Divide the cooked noodles into serving bowls and ladle the crab soup over the noodles.
  7. 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