Bún Riêu Cua - Vietnamese Crab Noodle Soup

Dr. Dane shows us how to make a mouth-watering Bún Riêu Cua - Vietnamese Crab Noodle Soup.

How to Make Vietnamese Crab Noodle Soup - Bún Riêu Cua

This recipe yields 8 Servings

Ingredients:

  • 10L Water
  • 1 TSP Black Pepper
  • 1 TBS Salt
  • 2-3 TBS Bun Rieu Seasoning 
  • 8 eggs
  • 6 -8 Medium Size Tomato on the vine 
  • 1lb ground pork 
  • 3-4 Pork Neck bones
  •  8-10 Blue Crabs to pot
  • 3 Large Yellow Onions
  • 1 - 2 Packages of Rice Vermicelli Noodles 

Total Time: 1 hour 20 min

  • Prep: 30 min
  • Cook: 50 min

Garnish:

  • 1 Bunch Cilantro
  • 1 Bunch Green onion 
  •  Bean Sprouts (8oz)
  • 1 Jalapeno 
  • 1 Package Thai Basil

Crab Mix Prep: 

  • 8 eggs
  • 2 cans 15 oz Minced Crab in spices
  • 1 lb lean ground pork
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Broth Prep:

  • 10L Water
  • Pre-washed Neck Bones
  • Add Onions
  • Medium Heat for 45 Minutes

Instructions:

  1. Add crab mix to pork stock in pot. Note the clumps of crab mix will float to the top. 
  2. Add 8-10 Blue Crabs to pot
  3. Cook soup with crabs for 15 minutes
  4. Add 2-3 TBS Bun Rieu Seasoning 
  5. Cook for about 45 Minutes

While soup cooks, prepare your garnishes! 

  • Chop 1 bunch of Cilantro 
  • Chop 1 bunch of Green Onions (about 6 pieces)
  • Quarter 6-8 tomatoes
  • Chop 1 green jalapeno 
  • Rinse and set aside bean sprouts
  • Rinse and set aside Thai Basil 

Prepare noodles: 

  • Prepare Rice Vermicelli noodles according to the package - they usually boil for about 6-8 minutes. Drain and rinse with cold water.

To serve, take a portion of the noodles, then top with soup making sure to include a bit of everything in there! Serve with any garnish of your choice, with a smile!  

Bón Appetit! 

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