Breakfast · Vietnamese · 10 min
Bun Rieu Cua (Northern Vietnamese Tomato and Crab Noodle Soup)
- Calories
- 499
- Protein
- 32g
- Carbs
- 43g
- Fat
- 23g
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)
Method
- 01Bring 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.
- 02In 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.
- 03Pour 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.
- 04Stir in the shredded chicken and fresh spinach. Cook for just 1-2 minutes until the spinach is vibrant green and just wilted.
- 05Place the warm steamed rice in a deep bowl. Ladle the piping hot tomato-chicken broth over the rice.
- 06Garnish with fresh cilantro, a squeeze of lime, and a pinch of black pepper. Serve immediately while fragrant.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
