Vietnamese Crab Noodle Soup | Bun Rieu Cua

crab meat

🥗Healthier: tofu

💰Cheaper: canned crab

Tofu provides a vegetarian option, while canned crab is more affordable.

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner, and ground turkey is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a gluten-free alternative, while salt is a basic substitute.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a budget-friendly alternative.

Soak the dried shrimp in water for about 4 to 6 hours.

Clean the pork bones by adding them to a pot of boiling water with salt, then remove them after a minute and rinse under water to keep the broth clear.

Add the cleaned pork bones to a pot of boiling water, along with salt and rock sugar.

Add pineapple chunks and juice to the pot.

Grill the daikon over an open flame or in the oven to release its flavors.

Skim the foam off the surface of the broth to keep it clear.

Scrape off the skin of the daikon and slice it, then add it to the broth.

Grill onions to enhance their flavor, then add them to the broth.

Prepare the noodles, ensuring they are the correct thickness for the dish.

Peel the outer layers of the banana bud, slice it, and add it to water with lime juice to preserve its color.

Prepare the crab mixture by pulsing the soaked shrimp in a food processor, then mixing it with crab paste and eggs in a bowl until fully combined.

Fry the crab mixture in smaller pieces for about two minutes on each side.

Add shallots and tomatoes to the broth until softened, then add the stock and flavor with fish sauce.

Add the crab mixture and fried tofu to the broth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens