breakfast

Bun Rieu Cua (Northern Tomato and Crab Noodle Soup)

Name: Bun Rieu Cua (Northern Tomato and Crab Noodle Soup)
Ingredients: 67.9 g (280 kcal, 6.0g P, 64.0g C, 0.4g F) Thin rice vermicelli noodles, dry; 122.9 g Freshwater crab meat (minced with tofu and aromatics); 73.8 g Firm tofu, cubed; 127.3 g Roma tomatoes, quartered; 42.5 g Water spinach (rau muong), washed and chopped

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Thin rice vermicelli noodles, dry67.9 g (280 kcal, 6.0g P, 64.0g C, 0.4g F)

Freshwater crab meat (minced with tofu and aromatics)122.9 g

Firm tofu, cubed73.8 g

Roma tomatoes, quartered127.3 g

Water spinach (rau muong), washed and chopped42.5 g

Instructions

Bring a small pot of water to a boil and blanch the rice vermicelli for 2-3 minutes until tender; drain and set aside.

In a small saucepan, sauté the quartered tomatoes until they begin to break down and release their juices into a vibrant red base.

Add 400ml of water (or light chicken stock) to the tomatoes, bringing to a gentle simmer. Stir in the crab and tofu mixture; the crab should form light, floating curds in the broth.

Season the broth with a generous splash of fish sauce and a hint of shrimp paste to achieve that classic, umami-rich northern flavor profile.

Add the water spinach to the simmering broth for the final 30 seconds until just wilted but still bright green.

To plate, place the cooked noodles in a deep bowl, ladle the vibrant tomato-crab broth over top, ensuring a good portion of the crab curd and tofu lands in the center. Garnish with fresh cilantro and a squeeze of lime to cut through the richness.