Entree: Vietnam – Saigon / Ho Chi Minh City – Bún Riêu (Vietnamese tomato and crab noodle soup with rice vermicelli, pork, crab patties, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 14 oz (400 g) rice vermicelli (bún)
- 2 lb (900 g) pork neck bones or pork bones for stock
- 8 cups (1.9 L) water
- 1 lb (454 g) ground pork
- 8 oz (225 g) fresh crab meat (or 6 oz / 170 g canned crab paste plus 2 oz / 55 g fresh crab)
- 2 large eggs (about 100 g total), beaten
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 4 medium tomatoes, chopped (about 1 lb / 450 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) fermented shrimp paste (mam tom) or fish sauce to taste
- 1 tsp (5 g) sugar
- Salt and white pepper to taste
- 2 cups (200 g) bean sprouts
- 1 cup (70 g) shredded banana blossom or thinly sliced cabbage (if available)
- 1 cup (30 g) perilla leaves and/or mint and cilantro mix
- 4 scallions, thinly sliced (about 40 g)
- Lime wedges and sliced fresh chilies to serve

Instructions

1. Rinse the pork bones and place in a large pot with 8 cups (1.9 L) water. Bring to a boil, skim impurities, then reduce to a simmer and cook gently for 1–1½ hours to make a clear stock. Skim occasionally.
2. While the stock simmers, combine the crab meat with the beaten eggs, 1 tbsp (15 ml) fish sauce, a pinch of white pepper, and 1 tsp (5 g) sugar. Mix to a loose paste and set aside.
3. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat and fry the tofu cubes until golden on all sides. Remove and drain.
4. When the stock has finished simmering, strain into a clean pot and return to a gentle simmer. Add the chopped tomatoes and simmer 10–12 minutes until they begin to break down and color the broth.
5. Using a spoon, drop spoonfuls of the crab-and-egg mixture into the simmering broth; the patties will poach and set in 2–3 minutes. In a separate bowl, mix the ground pork with 1 tbsp (15 ml) fish sauce and form into small meatballs or drop spoonfuls into the simmering broth and cook through (about 4–6 minutes).
6. Stir in the fermented shrimp paste or additional fish sauce to taste, adjust seasoning with salt and sugar, and keep the broth hot but not boiling to avoid breaking the patties.
7. Meanwhile, briefly dip the rice vermicelli in hot water or blanch per package instructions until tender, then drain.
8. To serve, divide noodles among bowls, ladle the hot crab-and-pork broth with patties and tomatoes over the noodles, top with fried tofu, bean sprouts, shredded banana blossom or cabbage, scallions, and fresh herbs. Serve with lime wedges and sliced chilies on the side.