Bun Rieu Cua (Crab and Tomato Noodle Soup)

Method

1. 1
   • crab meat300 g
   • egg2
   • dried shrimp2 tbsp

   Mix the crab and eggs — In a bowl, beat the eggs and mix with the crab meat and minced dried shrimp until well combined.

2. 2
   • tomato3
   • tomato paste2 tbsp
   • shallot2
   • vegetable oil2 tbsp

   Cook the tomato base — Heat the vegetable oil in a pot over medium heat and sauté half the shallot until fragrant. Add the tomato wedges and tomato paste, cooking for 8 minutes until soft and richly coloured.

   ⏱8 min
3. 3
   • chicken stock1½ l
   • fish sauce3 tbsp
   • white sugar1 tsp

   Simmer the broth — Pour in the chicken stock and bring to a gentle boil. Season with fish sauce and sugar, then simmer for 10 minutes.

   ⏱10 min
4. 4
   • crab meat300 g
   • egg2

   Form the crab curds — Gently pour the egg and crab mixture into the simmering broth without stirring, letting it set into soft curds for 4 minutes before breaking into large chunks.

   ⏱4 min
5. 5
   • rice noodles300 g

   Soak the noodles — Soak the rice vermicelli in hot water for 5 minutes until softened, then drain and divide between serving bowls.

   ⏱5 min
6. 6
   • crab meat300 g
   • tofu200 g
   • shallot2
   • rice noodles300 g
   • spring onion3
   • fresh cilantro4 tbsp
   • lime1
   • fresh chilli2

   Assemble the bowls — Ladle the hot broth with crab curds and fried tofu over the noodles. Top with the remaining shallot, scallion, cilantro, chilli, and lime wedges to serve.