Bun Rieu
A delicious seafood and tomato soup featuring crab foam and delicious pretty toppings.
Servings: 8
Calories: 746kcal
Equipment
Ingredients
Soup
- 16 cups water
- 2.5 lbs pork neck bones
- 1 can pineapple slices in juice (13oz or 20oz)
- 4 roma tomatoes quartered
- 1 onion halved
- 1 lb pork shoulder/butt
- 8 large shrimp about 1/2" - go for 16 if you like shrimp
- 2 tbsp sugar or to taste
- 3 tbsp fish sauce or to taste
- 1 tbsp shrimp paste
Crab Meatballs
- 1 can crab salad crab, 120g/4oz
- 3 large shrimp peeled, raw
- 1 egg
- 1 shallot minced
- 2 cloves garlic crushed
- 1 tsp sugar
- 1 tsp fish sauce
Assembly
- 28 oz vermicelli 3.5oz per bowl, look for bun bo hue vermicelli
- 1 lime cut into wedges
- 1 package tofu puffs optional but highly recommended
- 1 package fried vietnamese pork loaf cha chien, optional but highly recommended
- 1 bunch Thai basil optional but highly recommended
- 1 bunch cilantro optional
- 1 bunch green onions sliced, optional
- 1 bag bean sprouts washed, optional
- 8 Thai chilies optional
Instructions
Soup
- Blanch the pork bones in a small pot while you bring a larger pot of water with the onion, pineapples, and tomatoes to a boil, then back to a simmer. When the pork bones have boiled for 5 minutes, transfer the pork over to the larger and discard the blanching water.
- When the soup has stabilized to a simmer (about 1 bubble every 30 seconds), blanch the shrimp and pork shoulder and prepare an ice bath. When the shrimp start to float (about 10 min), transfer them to the ice bath, then peel and refrigerate. Add the shells back to the soup. When the pork hits 135ºF internally (about 30 min) remove and refrigerate.
- Continue to simmer the soup for 4 hours slightly covered on low while you make the crab meatballs. Check back every hour or so and replenish the water as needed.
- When the soup is done simmering, strain into a smaller pot or remove as many solids as you can with a spider. Season with shrimp paste, sugar, and fish sauce, a tablespoon at a time and tasting as you go. The dark red color happens after the fish sauce and shrimp paste are added, so don't worry if your soup is clearer at the end of your simmer. The soup should be on the very verge of being overseasoned. The noodles and lime will balance it out.
Crab Meatballs
- In a mortar and pestle, crush shallot, garlic, and sugar until it becomes a fine paste, then stir in the fish sauce and set aside.
- In a food processor (or by hand chopping) pulse the shrimp until it becomes a rough paste. Add drained crab and the shallot mixture and continuing pulsing until an evenly mixed paste is formed. Transfer to an airtight container and refrigerate.
Assembly
- Give yourself about 30 minutes to assemble the soup. The vermicelli takes about 15 minutes to cook to al dente so do that first. Taste one before draining in a colander, then rinse under cold water and set aside to dry.
- While the vermicelli is cooking, bring the soup up to a rolling boil and, using two spoons, spoon little crab meatballs into the soup. When the meatballs look cooked through, reduce the heat to a very low simmer.
- Add tofu puffs to the soup. Slice your pork shoulder and, if using, pork loaf. Warm them in the soup. Let simmer while you prepare your bowls.
- Heat up your bowls and prepare your vegetable toppings.
- Assemble the bowls by adding noodles first, then pork, shrimp, and tofu puffs. Ladle the soup on top, ensuring every bowl gets an even amount of tomatoes and crab.
- Enjoy immediately, with toppings.
Nutrition
Calories: 746kcal | Carbohydrates: 91.1g | Protein: 53.8g | Fat: 45.1g | Saturated Fat: 6.8g | Cholesterol: 299mg | Sodium: 1760mg | Potassium: 579mg | Fiber: 1.9g | Sugar: 11.1g