Bun rieu – Crab Noodle Soup
Bun rieu - Crab Noodle Soup
By Published: May 14, 2011
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
- Yield: 6 Servings
Original Bun Rieu is very complicated and demanding to cook, but today we make a very simple and quick version of this dish at an affordable price, so that everyone can do it at home!
Ingredients
- 3 tomatoes cut into wedges
- 3 eggs beaten
- 300 g pork minced
- 1 can minced crab in spices
- 1 tbsp fine shrimp sauce
- 1 tbsp tamarind
- 1 kg thin rice noodle 2.2 lbs
- 1 onion peeled and halved
- 1 bunch spring onion chopped (or cilantro)
- 500 g bean sprouts
- fish sauce to taste
Instructions
- In a large bowl, crack the 3 eggs and beat well. Then add 1 can of minced crab in spices and the minced pork and mix well. Season with 1tsp salt.
- In a soup pot, fry minced garlic and onion with some cooking oil till fragrant. Add the the tomato wedges and 1tbsp fish sauce. Stir well, cover the lid and cook for 3 mins.
- Then add 1½ liter boiling water and the onion.
- Add 1tsp salt, 1tbsp tamarind, 1tbsp fine shrimp paste (optional). Scoop the crab meat mixture into the soup pot. The meat is cooked when they float to the surface.
- To assemble the dish, place a handful of noodles in a bowl, ladle the soup and meat over the noodles. Top with some chopped spring onion and coloring oil if preferred.
Currently, you can order Helen’s cookbook on amazon or you can order items that Helen often uses in the kitchen.
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