Vietnamese
Crab and Tomato Noodle Soup
A bright bun rieu with plush crab curds in tomato-rich broth, bringing briny sweetness, soft vermicelli, fresh herbs, and a clean, tangy lift.
6 servings · 70 minutes prep · 60 minutes cook
Ingredients
Main
- 1 lb crab meat
- 1/2 lb ground pork
- 3 whole eggs
- 2 tbsp dried shrimp, soaked and minced
- 2 tbsp fish sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp avocado oil
- 4 whole tomato, cut into wedges
- 2 tbsp annatto seeds
- 8 cups pork or chicken stock
- 2 tbsp tamarind pulp
- 2 lb rice vermicelli
- 1 cup scallions and cilantro
Directions
Method
- Mix the crab meat, ground pork, egg, dried shrimp, fish sauce, kosher salt, and black pepper until cohesive but still loose enough to spoon.
- Warm the avocado oil with the annatto seeds over medium-low heat until the oil turns red, 2-3 minutes, then strain and discard the seeds.
- Cook the tomato in the annatto oil until softened at the edges, about 5 minutes.
- Add the pork or chicken stock and tamarind pulp. Bring to a gentle simmer and taste for a bright tomato-tamarind balance.
- Spoon the crab mixture into the barely simmering broth in large curds. Simmer without hard boiling until the curds are set and the ground pork reaches {{temperature:160°F}}, 8-10 minutes.
- Cook the rice vermicelli separately until tender, rinse briefly, and divide among bowls.
- Ladle the broth, tomatoes, and crab curds over the noodles. Finish with the scallions and cilantro and serve with morning glory, lime, and the optional shrimp paste at the table.
