Bún Riêu: Recipe for Vietnam’s Tangy Crab Noodle Soup

If you’ve ever wandered the bustling streets of Hanoi or Ho Chi Minh City, the aroma of simmering broths likely drew you to a street stall serving Bún Riêu. This Vietnamese noodle soup is a vibrant medley of tangy, savory, and slightly sweet flavors, centered around a tomato-based broth enriched with crab and shrimp paste. Traditionally a northern Vietnamese dish, Bún Riêu is beloved for its delicate rice noodles, fresh herbs, and a signature crab patty that melts into the broth, creating a comforting yet complex bowl of goodness. Perfect for a cozy weekend cooking project, this recipe breaks down the process into manageable steps, ensuring you can recreate this authentic dish at home.

Below is an in-depth, step-by-step guide to making Bún Riêu, complete with tips and cultural notes to bring Vietnam’s culinary heritage to your kitchen. Let’s dive in!

Ingredients (Serves 4-6)

For the Broth:

• 2 lbs (1 kg) pork bones (neck or spareribs)
• 1 lb (450g) shrimp, peeled and deveined (reserve shells for stock)
• 1 can (5.6 oz) crab paste with soya oil (like Lee Kum Kee)
• 1 lb (450g) ripe tomatoes, quartered
• 1 medium onion, halved
• 1 tbsp dried shrimp
• 2 tbsp fish sauce
• 1 tbsp tamarind paste (or 1/4 cup tamarind juice)
• 1 tsp sugar
• 1 tbsp vegetable oil
• 8 cups (2 liters) water
• Salt, to taste

For the Crab Patty:

• 1 lb (450g) fresh crab meat (or canned crab meat, drained)
• 2 eggs
• 1 tbsp shrimp paste (mắm tôm)
• 1 shallot, finely minced
• 1 tsp ground white pepper
• 1 tsp fish sauce

For Serving:

• 1 lb (450g) dried rice vermicelli (bún)
• 1 block firm tofu, fried and sliced into strips
• 1 cup bean sprouts
• 1 bunch water spinach (rau muống), trimmed and split
• 1 banana blossom, thinly sliced (optional)
• Fresh herbs: cilantro, perilla, mint, Thai basil
• 1 lime, cut into wedges
• 2 red chilies, sliced
• Shrimp paste (mắm tôm), for dipping (optional)

Equipment Needed

• Large stockpot
• Medium mixing bowl
• Skimmer or slotted spoon
• Fine mesh strainer
• Steamer basket (optional, for crab patty)
• Tongs
• Cutting board and knife

Step-by-Step Recipe

Step 1: Prepare the Pork and Shrimp Stock

The foundation of Bún Riêu is a rich, umami-packed broth. Start by making a clear stock with pork bones and shrimp shells.

1. Blanch the pork bones: Place the pork bones in a large pot, cover with cold water, and bring to a boil over high heat. Boil for 5 minutes to remove impurities. Drain, rinse the bones under cold water, and clean the pot.
2. Simmer the stock: Return the cleaned bones to the pot with 8 cups of water. Add the onion halves and dried shrimp. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the surface. Simmer for 2 hours, uncovered, to extract maximum flavor.
3. Add shrimp shells: In the last 30 minutes of simmering, add the reserved shrimp shells to infuse a seafood essence. After 30 minutes, strain the stock through a fine mesh strainer into a clean pot. Discard the solids. You should have about 6-7 cups of clear stock.

Tip: For an even clearer broth, strain twice or use a cheesecloth-lined strainer.

Step 2: Make the Crab Patty

The crab patty (chả cua) is the heart of Bún Riêu, adding texture and flavor to the broth.

1. Mix the patty: In a medium bowl, combine crab meat, eggs, shrimp paste, minced shallot, white pepper, and fish sauce. Mix gently until well combined, being careful not to overwork the crab meat.
2. Shape and cook: Form the mixture into a large, flat patty (about 1-inch thick) or smaller patties for easier handling. Place in a steamer basket and steam over medium heat for 15-20 minutes until set and cooked through. Alternatively, you can poach the patty directly in the broth later (see Step 4).
3. Cool and slice: Let the steamed patty cool slightly, then cut into bite-sized pieces. Set aside.

Cultural Note: The use of crab and shrimp paste reflects Vietnam’s coastal abundance. For a deeper dive into Vietnamese culinary traditions, check out Vietnam’s food culture.

Step 3: Cook the Rice Vermicelli

1. Boil the noodles: Bring a large pot of water to a boil. Add the dried rice vermicelli and cook according to package instructions (usually 5-7 minutes) until al dente.
2. Rinse and drain: Drain the noodles and rinse under cold water to stop the cooking process and remove excess starch. Divide into serving bowls.

Tip: To prevent sticking, toss the noodles with a drizzle of oil or keep them submerged in cold water until ready to serve.

Step 4: Build the Broth

Now, it’s time to transform the stock into the vibrant, tangy broth that defines Bún Riêu.

1. Sauté the aromatics: In a large pot, heat 1 tbsp vegetable oil over medium heat. Add the crab paste with soya oil and stir for 1-2 minutes until fragrant. Add the quartered tomatoes and cook for 5 minutes, stirring occasionally, until they soften and release their juices.
2. Combine with stock: Pour the strained pork-shrimp stock into the pot with the tomato-crab mixture. Add fish sauce, tamarind paste, and sugar. Bring to a gentle boil, then reduce to a simmer for 15 minutes to meld the flavors.
3. Add crab patty and shrimp: If you didn’t steam the crab patty, gently add it to the simmering broth now, letting it poach for 10-15 minutes until cooked. Add the peeled shrimp and cook for 2-3 minutes until pink and opaque. If using a pre-steamed patty, add the pieces to the broth to warm through.
4. Adjust seasoning: Taste the broth and adjust with more fish sauce, tamarind, or salt as needed. The broth should be tangy, savory, and slightly sweet.

Step 5: Prepare the Garnishes

Bún Riêu shines with its array of fresh garnishes, which add crunch, aroma, and balance.

1. Prep the vegetables: Rinse the bean sprouts, water spinach, and banana blossom (if using). Soak the banana blossom in water with a splash of vinegar to prevent browning.
2. Chop the herbs: Roughly chop the cilantro, perilla, mint, and Thai basil. Arrange on a platter with lime wedges and sliced chilies.
3. Fry the tofu: If not using pre-fried tofu, cut the tofu into strips and fry in hot oil until golden and crispy. Drain on paper towels.

Step 6: Assemble and Serve

1. Build the bowls: Place a portion of cooked rice vermicelli in each bowl. Top with a few pieces of crab patty, shrimp, and fried tofu.
2. Ladle the broth: Pour the hot broth over the noodles, ensuring each bowl gets some tomatoes and broth goodies.
3. Garnish and customize: Serve with the platter of herbs, bean sprouts, water spinach, banana blossom, lime wedges, and chilies. Add a small dollop of shrimp paste on the side for those who enjoy its pungent kick.

Serving Tip: Encourage diners to tear herbs into their bowls and squeeze lime for brightness. The shrimp paste can be stirred into the broth for extra umami, but use sparingly—it’s potent!

Tips for Success

• Make it ahead: The broth tastes even better the next day. Prepare it a day in advance and reheat before serving.
• Substitutions: If fresh crab meat is unavailable, canned crab works well. For tamarind, substitute with lime juice or vinegar in a pinch.
• Balance the flavors: Vietnamese cuisine is all about balance. Taste as you go to ensure the broth hits the right notes of tangy, savory, and sweet.

Why Bún Riêu is Special

Bún Riêu is more than just a noodle soup; it’s a celebration of Vietnam’s coastal ingredients and bold flavors. The dish’s origins are tied to the northern regions, where freshwater crabs were abundant, and resourceful cooks turned them into a flavorful paste. Today, it’s a staple across Vietnam and in Vietnamese diaspora communities worldwide. For a glimpse into Hanoi’s vibrant street food scene, where Bún Riêu is a star, explore Hanoi’s culinary streets.

Whether you’re a seasoned home cook or a Vietnamese food newbie, this recipe brings the warmth and complexity of Bún Riêu to your table. Gather your ingredients, roll up your sleeves, and enjoy the process of creating this soul-warming dish. Chúc ngon miệng (Bon appétit)!