Bún Riêu Cua- Vietnamese Crab Noodle Soup Recipe

Peel and halve the shallots and crush the garlic. In a large stockpot over medium heat, add 1 tablespoon oil and lightly brown the shallots and garlic for 2–3 minutes until fragrant but not burnt.

Add the dried shrimp (if using) and cook 1 minute to release flavor. Pour in chicken broth and 2 cups water; bring to a gentle simmer.

Season the broth with fish sauce, sugar, salt and black pepper. Lower heat and simmer gently while you prepare meatballs, tomatoes, and tofu for about 20–30 minutes to meld flavors. Skim any foam or impurities from the surface.

Place the ground pork, crab meat, shrimp paste, egg, tapioca starch, 1 tsp salt and 1/2 tsp black pepper in a large bowl. Using your hands or a stand mixer with paddle, mix vigorously for 2–3 minutes until the mixture becomes sticky and cohesive.

Form mixture into small meatballs about 1-inch in diameter (yield ~20). Keep them cold while you finish other components so they hold shape.

There are two options to cook the meatballs: poach or pan-fry then simmer. To poach: bring the broth to a gentle simmer and carefully drop meatballs in; simmer 6–8 minutes until cooked through. To pan-fry then simmer: heat 2 tbsp oil in a skillet over medium-high, brown meatballs on all sides (~3–4 minutes), then transfer to the simmering broth and cook 4–5 more minutes. Reserve broth to finish.

While meatballs cook, core and cut tomatoes into wedges (roughly 8–10 pieces). Heat 1 tbsp oil in a skillet over medium heat. Add tomatoes and a pinch of 1/2 tsp salt and sauté until they soften and release juices, about 4–5 minutes. Break down some pieces with a spoon to create a saucy texture.

Cut firm tofu into 1/2-inch thick rectangles. In the same skillet (push tomatoes to the side) or a separate pan, sear tofu in 1 tbsp oil until golden on both sides, 2–3 minutes per side. Place tofu into the simmering broth to absorb flavor for 2–3 minutes, or serve separately to keep crisp.

If you prefer more traditional bún riêu texture, lightly mash a few tablespoons of reserved crab or meatball mixture into the broth to create small flotillas of crab paste (optional).

Soak or cook the rice vermicelli according to package instructions: typically, soak in hot water 6–8 minutes or boil 2–3 minutes until tender but not mushy. Drain and rinse briefly under cold water to stop cooking. Divide noodles among 4 serving bowls.

Once meatballs and tofu are in the broth and tomatoes are softened, taste and adjust seasoning with additional fish sauce or salt as needed. Stir in sliced scallions and annatto oil if using for color.

Ladle hot broth over the noodles in each bowl, distributing meatballs, tofu and tomatoes evenly (about 4–5 meatballs per bowl).

Top each bowl with a handful of bean sprouts, Thai basil, cilantro and other herbs. Add shredded cabbage or banana blossom if using. Sprinkle fried shallots and a small spoon of chili paste to taste.

Serve immediately with lime wedges on the side for squeezing over the soup. Offer additional fish sauce, sliced chilies or chili paste at the table for adjustment.