Cook and Scale
Bun Rieu Cua (Crab and Tomato Noodle Soup)
4 servings · 60 min total
A tangy Vietnamese noodle soup with soft crab and egg curds in a tomato-rich broth, served over rice vermicelli with fresh herbs and lime.
Ingredients
- 1½ l chicken stock
- 300 g crab meat
- 2 egg
- 2 tbsp dried shrimp, soaked and minced
- 200 g tofu, cubed and fried
- 3 tomato, cut into wedges
- 2 tbsp tomato paste
- 2 shallot, minced
- 300 g rice noodles
- 3 tbsp fish sauce
- 1 tsp white sugar
- 3 spring onion, sliced
- 4 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
- 2 fresh chilli, sliced
- 2 tbsp vegetable oil
Contains: Egg, Soy, Fish, Crustaceans, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
- 3.
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.
- 4.
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.
- 5.
Soak the noodles — Soak the rice vermicelli in hot water for 5 minutes until softened, then drain and divide between serving bowls.
- 6.
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.