Breakfast · Vietnamese · 10 min
Bun Rieu Cua (Northern Tomato and Crab Noodle Soup)
- Calories
- 500
- Protein
- 42g
- Carbs
- 68g
- Fat
- 7g
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
Method
- 01Bring a small pot of water to a boil and blanch the rice vermicelli for 2-3 minutes until tender; drain and set aside.
- 02In a small saucepan, sauté the quartered tomatoes until they begin to break down and release their juices into a vibrant red base.
- 03Add 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.
- 04Season the broth with a generous splash of fish sauce and a hint of shrimp paste to achieve that classic, umami-rich northern flavor profile.
- 05Add the water spinach to the simmering broth for the final 30 seconds until just wilted but still bright green.
- 06To 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.
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