Vietnamese Bun Rieu Crab Noodle Soup (Printable)
Tangy Vietnamese noodle soup with crab, tomatoes, and tofu in aromatic broth
# What You Need:
→ Broth
01 - 6 cups chicken or pork broth
02 - 1 large onion, halved
03 - 2 cloves garlic, smashed
04 - 2 tablespoons fish sauce
05 - 1 teaspoon salt
06 - 1 teaspoon sugar
→ Crab Mixture
07 - 9 oz crab meat, fresh or canned
08 - 2 large eggs
09 - 1 tablespoon fish sauce
10 - 1 tablespoon shallots, finely chopped
11 - 1/4 teaspoon ground white pepper
→ Soup Base
12 - 3 large ripe tomatoes, cut into wedges
13 - 7 oz firm tofu, cubed
14 - 2 tablespoons vegetable oil
15 - 2 tablespoons annatto oil for color, optional
→ Noodles & Garnishes
16 - 14 oz dried rice vermicelli noodles
17 - 3.5 oz bean sprouts
18 - Fresh herbs: perilla, Vietnamese coriander, cilantro, scallions, chopped
19 - Lime wedges
20 - Sliced chili peppers
21 - Shrimp paste, optional
22 - Fried shallots, optional
# How To Make:
01 - Pour chicken or pork broth into a large pot and bring to a gentle simmer. Add halved onion and smashed garlic, letting them infuse for 20 minutes to build aromatic depth. Strain out the solids, then stir in fish sauce, salt, and sugar until dissolved.
02 - Combine crab meat, eggs, fish sauce, minced shallots, and white pepper in a mixing bowl. Whisk thoroughly until the mixture achieves a uniform, cohesive consistency for even cooking.
03 - Return broth to a gentle simmer. Using a large spoon, carefully drop golf ball-sized portions of crab mixture into the hot liquid. Allow the dumplings to float and solidify for 4–5 minutes without stirring to maintain their shape.
04 - Heat vegetable oil and annatto oil in a skillet over medium heat. Add tomato wedges and cook for 3–4 minutes until softened and releasing juices. Toss in tofu cubes and continue cooking for 2 additional minutes.
05 - Transfer sautéed tomatoes and tofu into the broth with crab dumplings. Simmer gently for 10 minutes, allowing flavors to meld and the broth to take on a rich, red hue from the tomatoes.
06 - Cook rice vermicelli noodles according to package directions. Drain thoroughly and rinse under cold running water to halt cooking and prevent sticking. Set aside until ready to serve.
07 - Portion cooked noodles into individual serving bowls. Ladle hot soup generously over noodles, ensuring each bowl receives crab dumplings, tomatoes, and tofu. Top with bean sprouts, fresh herbs, lime wedges, sliced chilies, and optional condiments like shrimp paste or fried shallots.
# Expert Tips:
01 -
- The crab floats into these tender clouds that somehow taste like comfort and sophistication at once
- You get to customize every bowl with herbs, lime, and heat until its perfectly yours
02 -
- Drop the crab mixture into gently simmering broth, not boiling liquid, or it will break apart
- Rinse cooked noodles under cold water right away or they will clump together irredeemably
03 -
- If you can find fresh crab in the shell, simmer the shells in your broth first for incredible depth
- The crab clouds are done when they float to the surface and feel firm to the touch