Ingredients with Measurements:
- 1 pound fresh crab meat
- 1 pound pork bones
- 1 pound pork shoulder, cut into small pieces
- 1 can of tomato sauce (15 oz)
- 1 can of tomato paste (6 oz)
- 1 tablespoon shrimp paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried shrimp powder
- 1 teaspoon dried chili flakes
- 1 package of rice vermicelli noodles (16 oz)
- 1 bunch of cilantro, chopped
- 1 lime, cut into wedges
- 1 cup bean sprouts
- 1 cup chopped lettuce
- 1 cup chopped Thai basil
- 1 cup chopped mint leaves
Special equipment needed:
- Large pot
- Strainer
- Blender
- Soup ladle
Step-by-step instructions:
1. In a large pot, add pork bones, pork shoulder, and enough water to cover the meat. Bring to a boil and then reduce heat to low. Simmer for 1 hour.
2. Remove the pork bones and pork shoulder from the pot and set aside. Strain the broth and discard any solids.
3. In a blender, puree the tomato sauce, tomato paste, shrimp paste, fish sauce, sugar, salt, and 1 cup of the pork broth until smooth.
4. In the same pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until fragrant.
5. Add the pureed tomato mixture to the pot and stir well. Add the black pepper, paprika, dried shrimp powder, and dried chili flakes. Simmer for 10 minutes.
6. Add the crab meat to the pot and stir well. Simmer for another 10 minutes.
7. Cook the rice vermicelli noodles according to the package instructions.
8. To serve, place a handful of cooked rice vermicelli noodles in a bowl. Ladle the soup over the noodles. Top with cilantro, lime wedges, bean sprouts, lettuce, Thai basil, and mint leaves.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Protein: 30g
Carbohydrates: 45g
Fiber: 3g
Sugar: 6g
Sodium: 1200mg
Substitutions for ingredients:
- Pork bones can be substituted with chicken bones or beef bones.
- Pork shoulder can be substituted with chicken thighs or beef chuck.
- Dried shrimp powder can be substituted with dried shrimp paste.
Variations:
- Add tofu or shrimp to the soup for extra protein.
- Use different types of noodles such as egg noodles or udon noodles.
- Add vegetables such as bok choy or spinach to the soup.
Tips and tricks:
- Use fresh crab meat for the best flavor.
- To make the soup spicier, add more dried chili flakes.
- To make the soup less spicy, omit the dried chili flakes.
- To save time, use store-bought chicken or beef broth instead of making your own.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with the noodles on the bottom and the soup ladled over the top. Garnish with cilantro, lime wedges, bean sprouts, lettuce, Thai basil, and mint leaves.
Garnishes:
Cilantro, lime wedges, bean sprouts, lettuce, Thai basil, and mint leaves.
Pairings:
Serve with a side of Vietnamese spring rolls or banh mi sandwiches.
Suggested side dishes:
Vietnamese spring rolls or banh mi sandwiches.
Troubleshooting advice:
- If the soup is too thick, add more pork broth or water to thin it out.
- If the soup is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the pork bones and pork shoulder thoroughly to avoid any foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Bún Riêu Cua is a popular Vietnamese soup made with crab and tomatoes. It originated in Northern Vietnam and is now enjoyed throughout the country.
Flavor profiles:
The soup is savory and slightly sweet with a hint of spice from the chili flakes.
Serving suggestions:
Serve the soup with a side of Vietnamese spring rolls or banh mi sandwiches.
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Region: Vietnamese