Vietnam

Bún Riêu

Name: Bún Riêu
Total time: 70 min
Yield: 4
Cuisine: Vietnam
Ingredients: 400 g Rice noodles (bún); 3 tbsp Crab paste (or crab meat); 2 Eggs; 4 Tomatoes; 2 tbsp each Tamarind & fish sauce; 150 g Tofu, fried; to serve Herbs, lettuce & lime

Vietnamese crab and tomato noodle soup

Bún riêu is a time-honoured northern Vietnamese noodle soup whose heart is a loose crab cake made from freshwater crab or crab paste.

A tomato-red, slightly sour broth carries rice noodles; the floating crab-egg flakes and fresh herbs make it unmistakable.

Servings4

Time70 min

LevelAdvanced

Ingredients

Rice noodles (bún)400 g
Crab paste (or crab meat)3 tbsp
Eggs2
Tomatoes4
Tamarind & fish sauce2 tbsp each
Tofu, fried150 g
Herbs, lettuce & limeto serve

★ = available authentic in the Asia Boutique

Preparation

Whisk the crab paste with eggs and a little water.
Sweat the tomatoes in oil, add water to make a broth.
Season with tamarind and fish sauce.
Gently stir in the crab-egg mixture and let the flakes rise.
Pour over rice noodles, serve with tofu, herbs and lime.

Make it original

Crab paste, tamarind and rice noodles for bún riêu are in the Asia Boutique.

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