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SOUTHEAST ASIAN

Bún Riêu

Tomato and crab (or crab paste) noodle soup with bún vermicelli over pork or chicken stock.

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Use pork bone broth or chicken bone broth as foundational broth. Tomato, crab paste, and fried tofu layer into the stock for bún riêu without simmering bones again.

Ingredients

  • 2.5–3 L pork bone broth or chicken bone broth
  • Round rice vermicelli (bún)
  • Crab paste or fresh crab, ripe tomatoes, tofu puffs
  • Shrimp paste, garlic, shallots, annatto oil (optional)
  • Fish sauce, vinegar, herbs (perilla, mint)
  • optionalSnail or pork ribs

Method

  1. Fry tomato, crab paste, and aromatics; add hot bone broth.
  2. Simmer 20–30 minutes; skim foam.
  3. Season with fish sauce; add vinegar at the bowl for brightness.
  4. Cook bún; serve with herbs, tofu, and optional snail or pork.