World Flavors Cookbook

Bún Riêu Cua

Northern Vietnam's tomato and crab rice noodle soup — a tangy, rich broth with crab paste dumplings, tofu, and shrimp paste.

Cuisine: Vietnam

Ingredients

• 400g thin rice vermicelli (bun)
• 200g freshwater crab paste (riêu cua)
• 1L pork and shrimp broth
• 400g canned tomatoes, crushed
• 150g firm tofu, fried
• 100g shrimp, cleaned
• 2 tbsp shrimp paste (mắm tôm)
• 2 tbsp fish sauce
• 1 tsp sugar
• Annatto oil for color
• Bean sprouts, perilla, banana blossom, lime to serve

Instructions

1. Bring broth to a boil.
2. Add tomatoes and annatto oil. Simmer 15 minutes.
3. Mix crab paste with egg. Drop by spoonfuls into simmering broth to form dumplings.
4. Add shrimp and tofu. Season with fish sauce, sugar, and a little shrimp paste.
5. Blanch noodles. Place in bowls.
6. Ladle broth with crab dumplings and tofu over noodles.
7. Serve with fresh herbs and bean sprouts.