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Northern-style Bun Rieu Cua (Crab Noodle Soup)
Rate this recipeHow to make delicious bun rieu cua true to its northern Vietnamese roots, with the delicate sweetness of paddy crabs, the tang of tomatoes and a rich, satisfying flavour. Every now and then, make crab noodle soup for a change – the whole family is sure to love it.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
9
Time
75 minutes
Servings
2
Level
Medium
Ingredients
Paddy crabs
500 g
Tofu
3 piece
Tomatoes
4 piece
Tamarind
2 pod
Fermented shrimp paste
50 ml
Rice vermicelli
1 kg
Shallots, coriander, spring onions
3
Fresh vegetables: banana blossom, water spinach, lettuce
3
Pepper, fish sauce, seasoning powder, cooking oil, sugar
3
Implementation Steps
01
Prepare the crabs
First, rinse the crabs in salted water, then remove the top shells and scoop out the roe. Pound the rest of the crabs finely.
Next, mix a bowl of cold water with a little salt and strain the pounded crab through it three times so the crab liquid is fairly clear. Add 1 tablespoon of seasoning powder to the crab liquid, then bring it to the boil.
First, rinse the crabs in salted water, then remove the top shells and scoop out the roe. Pound the rest of the crabs finely.
Next, mix a bowl of cold water with a little salt and strain the pounded crab through it three times so the crab liquid is fairly clear. Add 1 tablespoon of seasoning powder to the crab liquid, then bring it to the boil.
02
Fry the tofu
Cut the 3 pieces of tofu into small bite-sized cubes, then deep-fry in plenty of oil until golden. Once the tofu is golden and cooked, lift it out onto a plate to drain. Lining the plate with kitchen paper first helps the tofu drain faster and soaks up excess oil.
Cut the 3 pieces of tofu into small bite-sized cubes, then deep-fry in plenty of oil until golden. Once the tofu is golden and cooked, lift it out onto a plate to drain. Lining the plate with kitchen paper first helps the tofu drain faster and soaks up excess oil.
03
Prepare the vegetables
Wash the tomatoes. Cut 3 into wedges and finely chop the remaining one.
Pick over the fresh vegetables, rinse them in salted water, then soak them in water with lime juice so they're thoroughly clean.
Wash the tomatoes. Cut 3 into wedges and finely chop the remaining one.
Pick over the fresh vegetables, rinse them in salted water, then soak them in water with lime juice so they're thoroughly clean.
04
Fry the crab roe
Heat a pan, add a little oil and fry the finely sliced shallots until golden. Add the crab roe, stir quickly, then turn off the heat and transfer the roe to a separate bowl.
When the crab liquid boils, use a large spoon to scoop the crab meat into a deep plate – take care to drain it and scoop gently so the crab meat doesn't break up. Pour half of the fried crab roe over the crab meat to keep it tender and help it absorb the flavours.
Heat a pan, add a little oil and fry the finely sliced shallots until golden. Add the crab roe, stir quickly, then turn off the heat and transfer the roe to a separate bowl.
When the crab liquid boils, use a large spoon to scoop the crab meat into a deep plate – take care to drain it and scoop gently so the crab meat doesn't break up. Pour half of the fried crab roe over the crab meat to keep it tender and help it absorb the flavours.
05
Make the crab broth
Add the chopped tomato to the pot, then add 1 teaspoon of shrimp paste, the remaining half of the crab roe, 2 tamarind pods, and fish sauce and seasoning powder to taste. When the broth is nearly boiling, add the tomato wedges, let it boil briefly, then turn off the heat.
Add the chopped tomato to the pot, then add 1 teaspoon of shrimp paste, the remaining half of the crab roe, 2 tamarind pods, and fish sauce and seasoning powder to taste. When the broth is nearly boiling, add the tomato wedges, let it boil briefly, then turn off the heat.
06
To serve
Put the noodles in a bowl, add a few pieces of fried tofu to one side, then a tablespoon of crab meat. Sprinkle chopped spring onions and coriander to one side, then ladle the broth over. Add fresh vegetables, lime wedges and chilli, and enjoy hot.
It's simple, isn't it? The noodles are fragrant with crab, the broth has a gentle sourness from the tamarind, and the soft-yet-crisp fried tofu plus the flavour of shrimp paste make it delicious. The southern version of bun rieu cua is similar but includes a few extra ingredients, such as blood cubes and pork hock…
Put the noodles in a bowl, add a few pieces of fried tofu to one side, then a tablespoon of crab meat. Sprinkle chopped spring onions and coriander to one side, then ladle the broth over. Add fresh vegetables, lime wedges and chilli, and enjoy hot.
It's simple, isn't it? The noodles are fragrant with crab, the broth has a gentle sourness from the tamarind, and the soft-yet-crisp fried tofu plus the flavour of shrimp paste make it delicious. The southern version of bun rieu cua is similar but includes a few extra ingredients, such as blood cubes and pork hock…
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