Ingredients with Measurements:
- 1 lb. ground pork
- 1 lb. crab meat
- 1 can of tomato paste (6 oz.)
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tbsp. fish sauce
- 1 tbsp. sugar
- 1 tsp. salt
- 1 tsp. black pepper
- 8 cups of water
- 1 package of rice vermicelli noodles (16 oz.)
- 1 bunch of scallions, chopped
- 1 bunch of cilantro, chopped
- 1 lime, cut into wedges
- 1 cup of bean sprouts
- 1 cup of shredded lettuce
- 1 cup of chopped fresh tomatoes
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Soup ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, add the ground pork, chopped onion, minced garlic, fish sauce, sugar, salt, and black pepper. Cook over medium heat until the pork is browned and the onions are translucent.
2. Add the can of tomato paste and stir well to combine with the pork mixture.
3. Add the water to the pot and bring to a boil. Reduce the heat to low and let simmer for 30 minutes.
4. Using a strainer, strain the broth into a clean pot to remove any solids.
5. Add the crab meat to the pot and bring to a boil. Reduce the heat to low and let simmer for another 10 minutes.
6. Cook the rice vermicelli noodles according to the package instructions.
7. To serve, divide the cooked noodles among soup bowls. Ladle the hot soup over the noodles.
8. Garnish with chopped scallions, cilantro, bean sprouts, shredded lettuce, and chopped fresh tomatoes.
9. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking pork mixture
Low heat for simmering broth and crab meat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 10g
Saturated fat: 3g
Cholesterol: 100mg
Sodium: 1200mg
Total carbohydrates: 35g
Dietary fiber: 3g
Sugar: 6g
Protein: 30g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Shrimp can be used instead of crab meat.
- Chicken broth can be used instead of water.
Variations:
- Add tofu cubes to the soup for extra protein.
- Use different types of noodles, such as egg noodles or udon noodles.
- Add sliced mushrooms to the soup for extra flavor.
Tips and tricks:
- Use a spoon to break up the ground pork while cooking to ensure it is evenly browned.
- If using fresh crab meat, remove any shells before adding to the soup.
- Adjust the amount of fish sauce and sugar to taste.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in a large bowl and let guests serve themselves. Alternatively, portion the soup into individual bowls and garnish each bowl with the toppings.
Garnishes:
Chopped scallions, cilantro, bean sprouts, shredded lettuce, and chopped fresh tomatoes.
Pairings:
Bun Rieu pairs well with a light and refreshing drink, such as iced tea or lemonade.
Suggested side dishes:
Serve with a side of steamed rice or a crusty baguette.
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure to cook the pork and crab meat thoroughly before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Bun Rieu is a Vietnamese noodle soup that originated in the northern region of Vietnam. It is typically made with a tomato-based broth and seafood, such as crab or shrimp.
Flavor profiles:
Bun Rieu has a savory and slightly sweet flavor from the combination of pork, crab, and tomato. The toppings add a fresh and crunchy texture to the soup.
Serving suggestions:
Serve Bun Rieu as a main dish for lunch or dinner.
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Region: Vietnamese