🍜 Bún riêu

Name: Bún riêu
Total time: 60 min
Yield: 4
Cuisine: Vietnam · Red River Delta
Ingredients: 300 g crab paste (pounded paddy crab or crab meat); 400 g fresh rice vermicelli; 4 tomatoes, cut into wedges; 200 g firm tofu, cubed and pan-fried; 1 shallot, sliced, 1 tbsp oil; 1.5 l water, salt, a little tamarind or vinegar; Herbs, lime and chili to serve

Origin: Vietnam · Red River Delta

770kcal

per serving · 550 g

140kcal

per 100 g

38 gProtein7 g / 100 g

22 gFat4 g / 100 g

99 gCarbs18 g / 100 g

Bún riêu is a Vietnamese rice-vermicelli soup with a tangy tomato broth and soft, fluffy clusters of crab paste that float to the surface. Fried tofu and fine rice vermicelli fill the bowl, and it is served with fresh herbs, lime and chili. The flavour is sour, savoury and delicate, lighter than most meat-based rice-vermicelli soups.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: crab paste

Not veganbecause of: crab paste

Not keto18 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish ⚠ Soy

What it is made of

rice noodlescrab pastetomatotofuherbs

Recipe

4 servings60 min

Ingredients

300 g crab paste (pounded paddy crab or crab meat)
400 g fresh rice vermicelli
4 tomatoes, cut into wedges
200 g firm tofu, cubed and pan-fried
1 shallot, sliced, 1 tbsp oil
1.5 l water, salt, a little tamarind or vinegar
Herbs, lime and chili to serve

Method

Soften the shallot in oil, add the tomatoes and cook until they start to break down.
Pour in the water, bring to a simmer and season with salt and tamarind.
Spoon the crab paste gently into the simmering broth and wait for it to rise in clusters; do not stir.
Add the fried tofu and simmer for 5 minutes.
Put vermicelli in bowls, ladle over broth, crab and tofu; serve with herbs, lime and chili.

How to make it lighter

Cook the tofu cubes with a light brush of oil, or add them unfried.
Add more tomato and leafy greens to the broth for a bigger bowl.
Use a smaller nest of vermicelli and more broth.

History

Bún riêu cua comes from the rice-growing north of Vietnam, where it was traditionally made with small freshwater paddy crabs pounded with their shells. It is now eaten across the country, from Hanoi street stalls to Saigon markets.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →