Authentic Vietnamese Bun Rieu Soup: A Step-by-Step Recipe Guide

Ingredients

  • 500g pork bones
  • 1.5 liters of water
  • 200g minced pork
  • 200g crab meat
  • 2 eggs
  • 200g tomatoes
  • 200g fried tofu
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons annatto seeds
  • 5 tablespoons cooking oil
  • 300g rice vermicelli noodles
  • 1 bunch of Vietnamese mint
  • 1 bunch of perilla
  • 1 bunch of water spinach
  • 1 bunch of shredded lettuce
  • 1 bunch of sliced banana blossoms
  • 1 lime, sliced
  • 1 chili, sliced

Steps and instructions

  1. Start by boiling the pork bones in 1.5 liters of water for about 1 hour to make the broth. Skim off the foam and impurities that float to the top.
  2. While the broth is boiling, mix the minced pork and crab meat together in a bowl. Crack in the eggs and mix well.
  3. Cut the tomatoes and fried tofu into wedges.
  4. In a separate pan, heat up the oil and annatto seeds until the oil turns red. Remove the seeds and keep the oil.
  5. Add the tomato wedges into the pan, stir until they start to break down and release their juices. Add the tofu and stir-fry for another 2-3 minutes.
  6. Add the pork and crab mixture into the pan. Cook until it turns white. Add salt, sugar, and fish sauce, stir well.
  7. Pour the tomato and meat mixture into the pork bone broth. Stir well and let it simmer for about 15 minutes.
  8. While the soup is simmering, prepare the rice vermicelli noodles according to the package instructions.
  9. Prepare the herbs by washing and finely chopping them. Slice the banana blossoms and soak them in a bowl of water mixed with a squeeze of lime to prevent browning.
  10. When ready to serve, put some noodles in a bowl, ladle the soup over the noodles ensuring you get a mix of the broth, meat, tomatoes, and tofu. Top with the herbs, lettuce, banana blossoms, a squeeze of lime, and some chili slices if you like a bit of spice.

Tools for making

  • Large pot - for boiling the pork bones and making the broth.
  • Mixing bowl - to mix the minced pork and crab meat together with the eggs.
  • Pan - for stir-frying the tomatoes and tofu.
  • Strainer - to remove the annatto seeds from the oil.
  • Knife - for cutting the tomatoes, tofu, and herbs.
  • Chopping board - to safely chop and prepare the ingredients.
  • Spoon - for skimming off foam from the broth and stirring the soup.
  • Tongs - to handle and serve the rice vermicelli noodles.
  • Bowls - for serving the soup.
  • Soup ladle - to ladle the broth over the noodles and ingredients.
  • Serving utensils - for adding the toppings like herbs, lettuce, and chili slices.

Recipe variations

  • Use chicken bones or a combination of chicken and pork bones instead of just pork bones for the broth.
  • Replace the minced pork and crab meat with minced chicken or shrimp for a different flavor profile.
  • Add dried shrimp or dried squid to the broth for added umami.
  • Include tamarind paste or tamarind pulp in the broth for a tangier taste.
  • Add extra vegetables such as bean sprouts or sliced mushrooms to the soup.
  • Replace the rice vermicelli noodles with udon noodles or egg noodles.
  • Make it vegetarian by omitting the meat and seafood, and using vegetable broth instead.
  • Experiment with different herbs and greens such as cilantro, Thai basil, or spinach.
  • Add a spoonful of shrimp paste (mam ruoc) to the soup for a stronger seafood flavor.
  • Make it spicy by adding more chili or using a spicy chili paste.

Recipe overview

Bun Rieu is a traditional Vietnamese noodle soup that is packed full of flavor and texture. It features a tangy broth made from pork bones, fresh tomatoes, and a delicious mixture of minced pork and crab meat. This soup is served over rice vermicelli noodles and topped with a variety of fresh herbs, lettuce, and banana blossoms. This Bun Rieu recipe is a fantastic introduction to Vietnamese cuisine, offering a combination of savory, sour, and spicy flavors all in one bowl. The ingredients might seem many but the cooking process is straightforward, leaving you with a hearty and comforting soup that's perfect for any meal. Whether you're new to Vietnamese food or a seasoned fan, Bun Rieu is sure to become a favorite.

Common questions

  1. Can I use chicken broth instead of pork broth? Yes, you can substitute pork broth with chicken broth if you prefer a different flavor.
  2. Can I use other types of meat instead of pork and crab? Yes, you can use other types of meat such as shrimp or ground chicken as a substitute.
  3. Are the annatto seeds necessary? The annatto seeds add color and a subtle flavor to the dish, but if you don't have them, you can skip this ingredient.
  4. Can I make this recipe vegetarian? Yes, you can omit the meat and use vegetable broth instead to make a vegetarian version of Bun Rieu.
  5. Can I prepare the broth in advance? Yes, you can prepare the broth in advance and store it in the refrigerator. Just reheat it before serving.
  6. Can I freeze the leftover soup? Yes, you can freeze the leftover soup in airtight containers for up to 3 months. Thaw it in the refrigerator before reheating.
  7. Can I customize the toppings? Absolutely! You can add or omit any toppings according to your preference. Popular additions include bean sprouts, cilantro, and sliced onions.
  8. How long does it take to make this recipe? The total cooking time is approximately 1.5 hours, including preparation and simmering time.
  9. Is this recipe gluten-free? The recipe itself is gluten-free, but make sure to check the labels of the fish sauce and tofu as some brands may contain gluten.

Serving dishes and utensils

  • Large pot - Used for boiling the pork bones and making the broth.
  • Pan - Used for stir-frying the tomato and meat mixture.
  • Strainer - Used to strain the broth and remove any impurities.
  • Bowl - Used for mixing the minced pork and crab meat, as well as soaking the banana blossoms.
  • Knife - Used for cutting tomatoes, tofu, and herbs.
  • Chopping board - Used for chopping herbs and slicing ingredients.
  • Ladle - Used for serving the soup and broth.
  • Noodle strainer or colander - Used for draining the rice vermicelli noodles.
  • Soup bowls - Used for serving the Bun Rieu.
  • Soup spoons - Used for eating the soup and noodles.

Origin stories

Bun Rieu, a distinctive and flavorful soup, has its origins in the waterways of Vietnam. Its name, “Bun Rieu”, translates to “vermicelli and crab” - a simple yet apt description of this culinary delight. The soup is a testament to Vietnam’s resourcefulness and respect for nature, making use of the freshwater paddy crabs found in the rice paddies across the country. These petite crabs are pounded into a fine paste, strained, and the remaining essence is combined with egg, creating the unique crab cakes that float atop the soup. Bun Rieu captures the essence of Vietnamese cuisine – humble, creative, and deliciously surprising, a delight for the senses and a warm satisfaction for the belly.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.