breakfast

Bun Rieu Cua (Northern Vietnamese Tomato and Crab Noodle Soup)

Name: Bun Rieu Cua (Northern Vietnamese Tomato and Crab Noodle Soup)
Ingredients: 109.4 g Chicken breast, skinless, poached and shredded; 113.1 g Rice, white, long-grain, cooked; 135.7 g Tomatoes, fresh, diced for broth base; 131.9 g Spinach, fresh; 12.1 g Olive oil (for sautéing aromatics); 3.0 g Fish sauce and aromatics (ginger, shallot, herbs)

Nutrition

499

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Chicken breast, skinless, poached and shredded109.4 g

Rice, white, long-grain, cooked113.1 g

Tomatoes, fresh, diced for broth base135.7 g

Spinach, fresh131.9 g

Olive oil (for sautéing aromatics)12.1 g

Fish sauce and aromatics (ginger, shallot, herbs)3.0 g

Instructions

Bring a small pot of water to a boil with a slice of ginger and a stalk of lemongrass. Poach the chicken breast until just cooked through (about 8-10 minutes). Remove, let cool slightly, and shred into bite-sized pieces. Reserve the poaching liquid as a light base broth.

In a separate saucepan, heat the olive oil over medium heat. Sauté minced shallots until golden and fragrant. Add the diced tomatoes and cook until they break down into a vibrant, jammy sauce.

Pour the reserved poaching liquid into the tomato pot. Season with a generous splash of fish sauce to achieve that signature savory depth. Bring to a gentle simmer.

Stir in the shredded chicken and fresh spinach. Cook for just 1-2 minutes until the spinach is vibrant green and just wilted.

Place the warm steamed rice in a deep bowl. Ladle the piping hot tomato-chicken broth over the rice.

Garnish with fresh cilantro, a squeeze of lime, and a pinch of black pepper. Serve immediately while fragrant.