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Fish, South and Southeast Asian

Bún riêu (Vietnamese crab and tomato noodle soup)

Bún riêu is a Vietnamese rice noodle soup in a tomato based crab broth, finished with fried tofu and fresh herbs. This recipe serves 4, takes 45 minutes, rates as medium difficulty, and costs €3.80 per serving. The key is a deep red broth and pouring the egg and crab mixture in slowly without stirring.

Tonight it's bún riêu, the Vietnamese soup with tomatoes, crab, and fried tofu, loaded with rice noodles and fresh herbs.

Bún riêu (Vietnamese crab and tomato noodle soup)
Total time
45 min
Difficulty
Medium
Cost per person
€3.80
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring

Bún riêu stands out for its deep orange red broth, tangy from tomatoes and fragrant with shrimp paste. The crab and eggs form soft little clouds that float on top, while the fried tofu adds a crisp contrast. It's a generous soup, light looking but packed with ocean and vegetable flavors.

This is a dish to plan for an evening when you have a bit of time, or a weekend lunch for adults, since the shrimp paste and fish sauce flavors are fairly bold for young palates. Served in bowls with fresh herbs on the table, it's easy to share with friends who like to build their own bowl.

The ingredients

4 people

Fish counter

  • Canned crab meat 2 can

Fruits and vegetables

  • Tomatoes 5
  • Shallots 2
  • Fresh mint 6 sprigs
  • Bean sprouts 100 g
  • Lime 1

Dairy

  • Firm tofu 250 g
  • Eggs 2

Pantry

  • Rice vermicellioften in the pantry 250 g
  • Chicken brothoften in the pantry 1.2 l
  • Fish sauceoften in the pantry 2 tbsp
  • Shrimp pasteoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Shellfish, Fish, Soy, Eggs

The step by step recipe

  1. Cut the tofu into cubes and fry in the oil until crisp, then set aside. 8 min

    Pat the tofu dry with paper towels before frying, it crisps up better.

  2. Sauté the chopped shallots and diced tomatoes, then mash them into a puree. 8 min

    The tomatoes should break down completely, this gives the broth its red base.

  3. Pour in the broth and fish sauce, add the shrimp paste, and let it simmer. 10 min

    Dilute the shrimp paste in a bit of broth before adding it.

  4. Mix the drained crab with the beaten eggs, pour in thin streams into the simmering broth, and let it set without stirring. 5 min

    Pour in small pours, the crab clumps into soft little clouds.

  5. Cook the vermicelli separately, divide them into bowls with the tofu, ladle over the broth, and add mint, bean sprouts, and lime. 4 min

    A pinch of chili or a spoon of chili sauce rounds out the bowl.

Our tips to get it right

  • Pick tomatoes that are very ripe, almost too ripe, they mash down more easily and give a redder, sweeter base.
  • Taste the broth before serving and add fish sauce in small amounts, since the shrimp paste already brings plenty of salt.
  • Get every component ready ahead of time, the broth stays hot while you assemble bowls one by one, this soup doesn't wait.

The variations

  • Swap the canned crab for fresh picked crab meat if you can find it, the flavor is finer but the recipe gets pricier.
  • For a vegetarian version, skip the crab and shrimp paste, double the tofu, and use soy sauce instead of fish sauce.
  • To save time, use ready made chicken broth and canned tomatoes instead of mashing fresh ones.

What to serve it with

  • Extra lime wedges on the table
  • Chili sauce to spice up each bowl
  • Hot green tea on the side

Storage

The broth keeps for 2 days in the fridge in a sealed container, separate from the noodles and herbs which soften quickly. It freezes well for up to 2 months. Reheat the broth gently on the stove and prepare fresh noodles and toppings just before serving.

Questions about this dish

Can I skip the shrimp paste if I can't find it?

You can leave it out or add an extra spoon of fish sauce instead. The broth will be slightly less deep in flavor but still works well.

How do I get nice soft clouds of crab in the soup?

Pour the egg and crab mixture in thin, steady streams into the gently simmering broth. Let it set without touching it, the pieces rise to the surface on their own within minutes.

Can I make the broth ahead of time?

Yes, the tomato crab broth can be made the day before and gently reheated. Prepare the noodles and fresh herbs only right before serving.

What type of tofu works best for a crispy result?

Use firm tofu and pat it dry well with paper towels before frying. Tofu that's too wet will release water into the oil and won't crisp up properly.

How long does it take to make a bún riêu?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a bún riêu?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bún riêu cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish, soy, eggs. Always check the labels of the products you buy.

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