Ingredients with Measurements:
- 1 lb ground pork
- 4 cups chicken broth
- 1 can of tomato sauce (8 oz)
- 1 can of crab meat (6 oz)
- 1 package of tofu (14 oz)
- 1/2 cup dried shrimp
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup tamarind paste
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 2 tablespoons minced shallots
- 2 tablespoons shrimp paste
- 2 tablespoons dried shrimp powder
- 2 tablespoons chopped green onions
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint leaves
- 2 tablespoons chopped Thai basil leaves
- 2 tablespoons lime juice
- 2 eggs
- 1 lb rice vermicelli noodles
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Medium pot
- Strainer
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the minced garlic and shallots and sauté until fragrant.
2. Add the ground pork and cook until browned, breaking it up into small pieces with a wooden spoon.
3. Add the chicken broth, tomato sauce, crab meat, tofu, dried shrimp, fish sauce, sugar, tamarind paste, shrimp paste, and dried shrimp powder. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
5. While the soup is simmering, cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
6. In a mixing bowl, whisk the eggs and pour them into the soup. Stir well to combine.
7. Add the chopped green onions, cilantro, mint leaves, Thai basil leaves, and lime juice to the soup. Stir well to combine.
8. Season the soup with salt and pepper to taste.
9. To serve, divide the cooked rice vermicelli noodles among serving bowls. Ladle the soup over the noodles.
10. Garnish with additional chopped herbs and lime wedges, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Sodium: 1500mg
Substitutions for ingredients:
- Ground chicken or beef can be used instead of ground pork.
- Shrimp can be used instead of crab meat.
- Fresh shrimp can be used instead of dried shrimp.
- Lime juice can be substituted with lemon juice.
Variations:
- Add sliced pork belly or shrimp to the soup for additional protein.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add sliced tomatoes and bean sprouts for additional texture and flavor.
Tips and tricks:
- To make the soup spicier, add sliced chili peppers or chili flakes.
- To make the soup thicker, add more tofu or crab meat.
- To make the soup thinner, add more chicken broth or water.
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 individual bowls with a garnish of chopped herbs and lime wedges.
Garnishes:
Chopped herbs and lime wedges
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed vegetables or a salad
Troubleshooting advice:
- If the soup is too salty, add more water or chicken broth to dilute it.
- If the soup is too sour, add more sugar to balance the flavors.
Food safety advice:
- Make sure to cook the ground pork thoroughly to an internal temperature of 160°F.
- 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, crab meat, and tofu.
Flavor profiles:
Bun Rieu has a sweet and sour flavor with a hint of umami from the crab meat and shrimp paste.
Serving suggestions:
Serve the soup with a side of steamed vegetables or a salad for a complete meal.
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Region: Vietnamese