Vietnamese
Bun Rieu Cua (Crab and Tomato Noodle Soup)
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Bun Rieu Cua (Crab and Tomato Noodle Soup) is Vietnamese home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Blanch the pork bones for 5 minutes, drain and rinse, then simmer them in 10 cups of the water with the dried shrimp for 45 minutes, skimming the foam.
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Stir the ground field crab into 2 cups of the cold water, squeeze it well and press it through a fine sieve into a bowl; repeat with the last 2 cups, then discard the shell pulp and keep the crab liquid.
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Mix the ground pork with the eggs, a pinch of salt and a splash of the fish sauce. Cut the tofu into cubes and fry it in 2 tablespoons of the oil until golden on all sides.
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Warm the remaining oil with the annatto seeds until red, strain out the seeds, then fry the sliced shallots and the tomato wedges in it until the tomatoes slump, about 5 minutes.
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Strain the bones out of the broth, pour in the crab liquid and bring it slowly to a simmer without stirring; the crab rises and sets into soft curds on the surface, about 10 minutes.
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Drop in spoonfuls of the pork and egg mixture so they set into soft clumps, then add the tomatoes, fried tofu, tamarind, sugar, a tablespoon of the mam tom, the remaining fish sauce and the salt, and simmer 10 minutes more.
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Cook the rice vermicelli as the packet directs, rinse, and divide among bowls with the shredded water spinach.
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Ladle the broth, crab curds, tomatoes and tofu over, top with scallions, and pass bean sprouts, herbs, lime and the rest of the mam tom at the table for anyone who wants it.
Serve it with
A Vietnamese dinner is a plate rather than a single dish. These are the courses that normally sit beside Bun Rieu Cua (Crab and Tomato Noodle Soup), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Bun Rieu Cua (Crab and Tomato Noodle Soup) carries shellfish, eggs, soy, and fish. It is free of the remaining 6 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | Yes | Banh Bao (Steamed Pork and Egg Buns) |
| Eggs | Yes | Banh Xeo (Vietnamese Sizzling Crepes) |
| Soy | Yes | Banh Xeo (Vietnamese Sizzling Crepes) |
| Fish | Yes | Banh Mi Op La (Baguette with Fried Eggs) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 740 kcal
- Protein
- 42 g
- Carbs
- 76 g
- Fat
- 28 g
- Fiber
- 6 g
- Sugar
- 10 g
- Sodium
- 1950 mg
- Saturated fat
- 7 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Bun Rieu Cua (Crab and Tomato Noodle Soup) takes about 90 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast, lunch, and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.