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Crab Noodle Soup - Bun Rieu

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Course Main Dish

Cuisine Vietnamese

Servings 8 People

Ingredients

To Cook The Pork Bones:

24 Cups of Water
1 1/2 Tablespoon Salt
3 Pounds Pork Bones
2 Small Whole Peeled Yellow Onions ( Or use 1 large onion )

For The Crab Mixture:

10 Oz Lump or Fresh Crab Meat
7 Oz Crab Paste With Soya Bean Oil
1/4 Cup Chopped Green Onions
1/2 Cup Dried Shrimp ( Rehydrated & minced )
1 Teaspoon Sugar
1/4 Teaspoon Black Pepper
1/4 Teaspoon Salt
6 eggs
1 Teaspoon Shrimp Sauce

To Cook The Tomatoes:

1 Tablespoon Cooking Oil
3 Garlic Cloves ( Minced )
8 Roma Tomatoes ( Sliced In Quarters Lengthwise )
1/2 Tablespoon Sugar
1/4 Teaspoon Salt

Add to the broth:

1 Tablespoon Tamarind Powder
2 Tablespoons Totole Chicken Flavor Soup Base Mix
1/3 Cup Fish Sauce
1 Tablespoon Sugar

You Will Also Need:

1 Package Rice Stick Vermicelli Noodles ( 32 oz - Boiled )
Pre-Fried Tofu ( 24 oz - Optional )

Garnish With:

Sliced Red Leaf Lettuce
Parilla Leaves
Mint Leaves
Vietnamese Balm Leaves
Bean Sprouts
Limes

Condiments:

Chili Paste
Shrimp Sauce
Fried Shallots

Instructions

Parboil the pork bones.
Fill a pot with water. Place the bones in the pot and bring to a boil.
Occasionally skim off any foam from the top. Boil for 10 minutes.
Then drain and wash the bones clean.
Fill an extra large soup pot with 24 cups of water.
Add 1 1/2 tablespoons of salt and bring to a boil.
Then add in the pork bones and 2 small whole peeled yellow onions or 1 large onion. Bring the broth back to a boil and reduce the heat.
Cover and simmer for 3 hours.
In the mean time rehydrate the dried shrimps. Fill a tea kettle with water and bring to a boil. Place the dried shrimps in a bowl and then pour in enough hot water to submerse the shrimps. Let soak for for 15 minutes.
Then drain but reserve 1/4 a cup of the water.
Take the shrimp water and pour it into the pot with the pork bones.
Give the shrimp a quick rinse.
Mince the dried shrimp with the use of a knife or a small food processor. Set aside.
In a large mixing bowl add in the crab meat and the crab paste.
Mix then add in the chopped green onions.
Mix and also add in minced shrimp.
Then add in the sugar, black pepper and salt. Mix again.
Add in the eggs and mix to combine.
Lastly add in the shrimp sauce. Mix well and set the crab mixture aside.
Mince the garlic cloves and set aside.
Wash and slice the roma tomatoes in quarters lengthwise.
Cook the tomatoes. In a pan on Medium heat add in 1 tablespoon of cooking oil. Once the oil is hot add in the minced garlic and the sliced tomatoes.
Add 1/2 a tablespoon of sugar and 1/4 teaspoon of salt. Stir occasionally. Cook until slightly soft for about 3 to 5 minutes. Then set the pan aside.
Boil the rice stick noodles according to the instructions on the package. I also have instructions on my website under the "Vietnamese Recipes" tab and then click on "How To Cook Rice Stick Noodles". Once done set the noodles on the counter to dry for about an hour.
Once the pork bones have cooked for 3 hours remove the bones from the pot and discard the onions.
You can choose to discard the bones or tear off the meat and add it to your bowl of noodles.
Add the cooked tomatoes to the pot and bring the broth to a boil.
Also add 1 tablespoon of tamarind powder and 2 tablespoons of Totole Chicken Flavor Soup Base Mix.
And add in 1/3 cup of fish sauce.
And add in 1 tablespoon of sugar.
Once the broth has come to a boil slowly slide in the crab mixture.
Do not stir the crab mixure.
Place the fried tofu on top of the crab mixture and gently press them down into the broth. Reduce the heat to Medium and cook the crab mixture undisturbed for 5 to 10 minutes. Then the Bun Rieu is done !
Assemble the bowl of noodles. Place a mound of noodles in a bowl. Then ladle the broth over the noodles. Place the cooked crab mixture on top with some fried tofus (optional ).
Garnish with some sliced red leaf lettuce, vietnamese balm, parilla leaves and mint leaves.
You can also add some curled Vietnamese Water Spinach for some crunch but it is optional.
Also serve with beansprouts , lime wedges and Thai Chili Peppers ( optional ) .
Then top your bowl of Bun Rieu with some chili paste, shrimp sauce, and fried shallots.
Lastly sprinkle on some black pepper !
Another option, is to blanch the water spinach if you would like to add some to your bun rieu.