Entree: Vietnam – Northern Vietnam – Bun Rieu (Hearty Vietnamese crab-and-tomato noodle soup served with rice vermicelli and fresh herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) pork neck bones
- 12 cups (2.8 L) water
- 1 lb (454 g) lump freshwater crab meat or crab paste
- 8 oz (225 g) ground pork
- 2 large eggs, approx. 3.5 oz (100 g) total (for crab patties)
- 12 oz (340 g) rice vermicelli (bún)
- 4 medium tomatoes, approx. 2 1/2 cups (600 ml) chopped
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 1/4 cup (60 ml) vegetable oil for frying tofu
- 2 tbsp (30 ml) annatto oil (see note)
- 1 tbsp (6 g) annatto seeds (for making annatto oil)
- 4 tbsp (60 ml) fish sauce
- 1 tbsp (15 ml) shrimp paste (mắm tôm), optional (served on side for traditional Northern flavor)
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) ground white or black pepper
- 3 cloves garlic, minced (9 g)
- 2 scallions, thinly sliced (for garnish)
- Fresh herbs for serving: perilla leaves, Vietnamese coriander (rau răm), cilantro (no measurement)
- Fresh bean sprouts and lime wedges for serving (no measurement)
- Fried shallots for garnish (no measurement)

Instructions

1. Make the stock: Rinse pork neck bones and put in a large stockpot with 12 cups (2.8 L) water. Bring to a boil, skim foam, reduce to a simmer and cook gently 1.5–2 hours until flavorful. Strain and reserve 8 cups (1.9 L) clear broth; discard bones.
2. Prepare annatto oil and tofu: Heat 1/4 cup (60 ml) vegetable oil over low heat, add 1 tbsp (6 g) annatto seeds and warm until oil turns bright orange, about 2–3 minutes; strain seeds and reserve annatto oil. Fry tofu cubes in a skillet with a little oil until golden on all sides; drain on paper towel.
3. Make crab mixture (riêu): In a bowl combine 1 lb (454 g) lump crab meat (or crab paste), 8 oz (225 g) ground pork, 2 large eggs (approx. 3.5 oz/100 g total), 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) pepper. Mix until cohesive; form into small patties or spoonfuls.
4. Simmer patties and tomatoes: Bring reserved 8 cups (1.9 L) broth to a gentle simmer. Add chopped tomatoes (approx. 2 1/2 cups/600 ml) and cook 5 minutes. Gently slide crab patties into simmering broth in batches; poach until set, about 6–8 minutes.
5. Season the broth: Stir in 4 tbsp (60 ml) fish sauce, 1 tsp (5 g) sugar, 1/2 tsp (2.5 g) pepper and adjust salt to taste. For Northern authenticity, serve 1 tbsp (15 ml) shrimp paste (mắm tôm) on the side for diners to add sparingly.
6. Cook vermicelli: Meanwhile, prepare rice vermicelli 12 oz (340 g) according to package directions (usually soak in hot water until tender), drain and portion among bowls.
7. Finish soup: Add 2 tbsp (30 ml) annatto oil to the broth for color. Add fried tofu pieces to warm through.
8. Assemble and garnish: Ladle crab-and-tomato broth with crab patties and tofu over vermicelli. Top with sliced scallions, fried shallots, fresh bean sprouts, perilla, rau răm, cilantro and lime wedges. Serve hot with optional mắm tôm at the table.
9. Note: To make annatto oil, warm 2 tbsp (30 ml) vegetable oil with 1 tbsp (6 g) annatto seeds until oil is colored, then strain seeds out. Use reserved annatto oil to color and flavor the soup.