Bún Riêu Cua (Classic Crab Noodle Soup)
Món truyền thống · Vietnamese
A classic and beloved Vietnamese noodle soup featuring a rich, savory broth flavored with crab paste, tomatoes, and pork. It's a complex yet comforting dish with a vibrant orange-red hue.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Fresh water crabs500g
- Pork shoulder200g
- Tomatoes300g
- Annatto seeds2 tbsp
- Shrimp paste (mắm tôm)2 tbsp
- Rice vermicelli noodles (bún)500g
- Tofu puffs100g
- Pork blood cubes (optional)100g
- Scallions1 bunch
- Cilantro1 bunch
- Garlic3 cloves
- Shallots1
- Lime1
- Chili peppersto taste
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Prepare the crab paste: Clean and pound the crabs to a paste. Strain to extract crab roe and liquid.
- 2
Prepare the pork: Dice pork shoulder and marinate with salt, pepper, and a little shrimp paste.
- 3
Prepare the broth base: Sauté minced garlic and shallots. Add chopped tomatoes and cook until softened. Add annatto oil (from infusing annatto seeds in oil) for color.
- 4
Simmer the broth: Add water to the sautéed aromatics and tomatoes. Bring to a boil, then add the pork and crab liquid. Skim off any scum.
- 5
Add crab cakes: Mix crab paste with shrimp paste, egg white (optional), and form into small cakes. Gently add to the simmering broth.
- 6
Add other ingredients: Add tofu puffs and pork blood cubes (if using). Simmer until cooked through.
- 7
Prepare noodles: Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 8
Assemble: Place noodles in a bowl. Ladle the hot broth with crab cakes, pork, and other ingredients over the noodles. Garnish with chopped scallions and cilantro.
- 9
Serve: Serve immediately with lime wedges, chili peppers, and optional condiments like bean sprouts and herbs.
