dinner · dairy-free
Bún riêu (crab and tomato noodle soup)
Tangy tomato broth with fluffy crab-pork 'riêu', fried tofu and vermicelli, served with herbs and shrimp paste.
- Time
- 90min
- Steps
- 5
Ingredients
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Allergens
Contains egg, soy, fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer pork bones in water 1 hour; strain.
-
2
Mix crab paste, pork, crab, eggs and dried shrimp.
-
3
Fry shallots and tomatoes in annatto oil until soft; add to broth with seasonings and tamarind.
-
4
Spoon the crab mixture into the simmering broth; it will float into fluffy clouds; simmer until cooked through, 71°C (160°F), and add tofu.
-
5
Serve over vermicelli with herbs, lime and shrimp paste.
