Ingredients with Measurements:
- 1 lb. ground pork
- 1 lb. shrimp, peeled and deveined
- 1 block of firm tofu, cut into small cubes
- 1 can of crab meat
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tbsp. fish sauce
- 1 tbsp. sugar
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. shrimp paste
- 1 tbsp. tomato paste
- 8 cups of chicken broth
- 1 package of rice vermicelli noodles
- 2 cups of bean sprouts
- 1 bunch of cilantro, chopped
- 1 lime, cut into wedges
- 1 jalapeno, sliced
- 1 bunch of scallions, sliced
- 1 tbsp. vegetable oil
Special equipment needed:
- Large pot
- Blender or food processor
- Colander
- Large mixing bowl
- Soup ladle
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant.
2. Add the ground pork and shrimp paste to the pot and cook until the pork is browned.
3. Add the can of crab meat, fish sauce, sugar, salt, black pepper, and tomato paste to the pot and stir well.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 30 minutes.
5. While the soup is simmering, prepare the rice vermicelli noodles according to the package instructions.
6. In a blender or food processor, puree the shrimp until it becomes a paste.
7. Add the shrimp paste to the pot and stir well. Let the soup simmer for an additional 10 minutes.
8. Add the cubed tofu to the pot and let it cook for 5 minutes.
9. In a colander, rinse the bean sprouts and set them aside.
10. To serve, place a handful of rice vermicelli noodles in a bowl. Ladle the soup over the noodles and top with bean sprouts, cilantro, scallions, jalapeno, and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Shrimp can be substituted with crab meat or other seafood.
- Firm tofu can be substituted with soft tofu or tempeh.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
Variations:
- Add sliced mushrooms or bok choy to the soup for extra vegetables.
- Use different types of seafood, such as clams or mussels.
- Add a tablespoon of tamarind paste for a tangy flavor.
Tips and tricks:
- To make the soup spicier, add more jalapeno or chili flakes.
- Make sure to rinse the bean sprouts well to remove any dirt or debris.
- Use a soup ladle to pour the soup over the noodles to prevent splashing.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the soup in a pot over medium heat and bring it to a simmer.
Presentation ideas:
Serve the soup in individual bowls with a lime wedge on the side.
Garnishes:
Garnish the soup with cilantro, scallions, jalapeno, and lime wedges.
Pairings:
Bun rieu pairs well with a light and refreshing drink, such as iced tea or lemonade.
Suggested side dishes:
Serve the soup with a side of steamed rice or a fresh salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too salty, add a squeeze of lime juice to balance the flavors.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that the meat is fully cooked.
Food history:
Bun rieu is a Vietnamese soup that originated in the northern region of the country. It is typically made with crab or shrimp paste and served with rice vermicelli noodles.
Flavor profiles:
Bun rieu has a savory and slightly sweet flavor, with a hint of tanginess from the tomato paste and lime juice.
Serving suggestions:
Serve the soup hot with a side of rice or a fresh salad.
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Region: Vietnamese