Bún Riêu, Vietnamese Crab Noodle Soup. A delicious noodle soup with a pork bone base infused with tomatoes and shrimp, served with fresh herbs and vegetables. There are many variations of this dish, but here’s the bun rieu recipe my mother-in-law shared with me.
Happy Recipe Friday! Fusion Fam! ❤️🌎
#Vietnamesefood # #bunreiu #recipefriday #laviejolie
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Hola! I'm Johanna, a Latina of Spanish, French, & Irish descendants. I'm a researcher turned entrepreneur and married to my best friend who happens to be Vietnamese. We're a wonky fusion, but like it that way! ☆ My channel is mostly Cooking & Lifestyle based. I love COOKING, being with my family & friends, dressing up, and just being happy! We also have two yorkies named Leo & Louie that are our spoiled furry children! Their endless shenanigans always make us laugh. See you in the next video!
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RECIPE INGREDIENTS & MEASUREMENTS: Yields 4 liters of Soup
Soup Stock:
6 liters of water (25 cups)
1.5 lbs Pork Riblets (596g)
2 tbsp. Rock Sugar (30g)
½ large onion or 1 medium onion (22g)
Soup Seasonings:
7 tbsp. Fish Sauce 110ml: amzn.to/2NOxy2i
¼ tbsp. Salt (1.5g)
*may be adjusted to taste
Annatto Oil:
1 tbsp. Annatto/Achiote Seeds (7g): amzn.to/2O03yQQ
2 tbsp. vegetable oil (30ml)
Tomato Sauté:
6 Roma Tomatoes (685g)
1 small Shallot (15g)
4 Garlic Cloves (11g)
1 tbsp. vegetable oil (15ml)
Shrimp Flavor Concentrate:
1 cup water + 1 cup (60g) dried shrimp soaked in hot water for 15 minutes.
Meatballs:
1 cup rehydrated dried Shrimp (60g)
½ lb Ground Pork (230g)
½ lb Shrimp (230g)
1 7oz jar Crab Paste in Soybean Oil & Spices (200g): amzn.to/2MXKUMU
12 oz Crab Claw Meat
3 Eggs (180g)
¼ tsp Black Pepper (4 pinches)
1 tbsp. Corn Starch (7g)
½ lb pre-fried Tofu (230g)
1 lb Rice Stick Vermicelli Noodles (16oz): amzn.to/2O5qFtp
SUBSTITUTIONS:
- Soup Stock: If in a hurry 6 liters of premade chicken stock can be used instead of making it from pork bones.
- Pork Ribs: Pork neck bones can be used or even chicken thighs.
- Rock Sugar: Palm Sugar, white, or brown Sugar may also be used.
- Fish Sauce: Soy sauce may be used instead.
- Annatto Seeds: 1 tbsp. chili powder with ½ tsp of turmeric powder may be used instead if annatto seeds are not available. Chili powder will give the soup some added spice as well.
- Crab meat: fresh crab that’s been steamed and the meat picked out can be used, frozen, or canned crabmeat: amzn.to/2oNP5MT) may be used or crabmeat may omitted completely if already using crab paste in soybean oil & spices.
- Pre-fried Tofu: can be bought at any Asian market or you can fry fresh tofu instead at home if desired.
-Cornstarch: potato starch may be used as well.
Optional Garnishes:
-Water Spinach
- Fermented Shrimp paste
-Chopped Lettuce - a popular garnish in Vietnamese restaurants in California
-Bean Sprouts
-Chopped Cilantro
-Chopped Thai Chilies
-Chopped Purple Perilla - The flavor is grassy with notes of anise or licorice.
-Sliced Banana Blossom: These are dark purple blossoms that form on the tip of a banana bunch. The tough outer leaves are removed and the more tender leaves are sliced and soaked in water with some vinegar and lime juice to keep them from oxidizing.
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Notes:
* Any left over bun rieu soup may be stored in the refrigerator for up to 3 days. The flavor will actually improve each day as the ingredients have more time to infuse together.
** Cooked rice vermicelli noodles may keep for 2 hours outside safely if covered with plastic wrap. You can also store them in an airtight container in the refrigerator for up to 3 days, but they are best enjoyed when cooked fresh.
*** Always wash hands before beginning a recipe and after handling raw meats & eggs. Sorry guys the science geek in me just has to say this even though everyone knows this already. 😅
Suerte En La Cocina - Good Luck In The Kitchen 💖🍀
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