Tangy Bun Rieu — Tomato Crab Noodle Soup with Tofu Puffs
A vibrant, tomato-red broth brimming with delicate crab-and-egg dumplings, slippery rice vermicelli, golden fried tofu puffs, and a tangle of fresh water spinach. Lighter and tangier than pho, bun rieu is the breakfast that surprises everyone with its bright, complex layers of flavor — equal parts comforting and invigorating.
Ingredients
- 6 oz canned crab meat, drained
- 3 eggs
- 1 tablespoon fish sauce (for crab mixture)
- 6 cups chicken or pork broth
+ 14 more ingredients
Instructions
In a bowl, mix the drained crab meat with the eggs and 1 tablespoon fish sauce. Beat lightly with a fork until just combined — do not over-mix, as you want the crab dumplings to have texture.
Heat annatto oil in a large pot over medium heat. Saute the minced shallots until golden and fragrant, about 2 minutes. Add the quartered tomatoes and cook for 5 minutes until they begin to break down and release their juices.
Stir in the tomato paste and cook for another minute to deepen the color and concentrate the tomato flavor.
Pour in the broth and bring to a boil. Reduce heat to a simmer and season with fish sauce, sugar, and shrimp paste. Stir well to dissolve the shrimp paste completely.
Gently pour the crab-egg mixture into the simmering broth in a slow, thin stream. Do not stir for 2 to 3 minutes — let the mixture float to the surface and set into a raft of delicate crab dumplings.
Once the crab raft has set, gently break it into large chunks with a spoon. Add the halved tofu puffs to the broth and simmer for another 5 minutes.
Cook the rice vermicelli according to package directions, drain, and rinse under cold water. Divide among serving bowls.
Ladle the hot broth, crab dumplings, tomatoes, and tofu puffs over the noodles. Add fresh water spinach to wilt in the hot broth.
Serve with bean sprouts, fresh herbs, lime wedges, and sliced chili. Offer shrimp paste on the side for those who want extra depth.
Nutrition Estimate
Per serving • Estimated by Blinner AI