Bún Riêu | Vietnamese Crab, Pork & Tomato Noodle Soup Extra shrimp paste & whole crab for me pleeeeaaaase! INGREDIENTS for 6-8 servings: - 3 liters of water - 2 Ibs of pork neck bone - 1/2 cup of dried shrimp for stock - 2 tbsp of granulated chicken bouillon - Approx 1 tbsp of rock sugar - 1 tsp of MSG - 1/2 Ib of ground pork - 1 1/4 cup of crab meat - 3/4 cup of crab meat in soya bean oil - 2 tbsp of dried shrimp (minced) - 2 eggs - Black pepper - 3 roma tomatoes (sliced) - 1 onion (sliced) - 1.5 tbsp of minced garlic - 1 tbsp of oil (for tomato & onion sauté) - 2 stalks of green onions - 2 tsp of shrimp paste - 2 tbsp of fish sauce - 2 tbsp of oil - 1.5 tsp of annato - Mud crab or any crab preferred 1. Parboil pork for 5mins on high heat, strain and clean off any scum from the pork. Then return to a new stock of water; set to medium heat 2. Add dried shrimp, chicken bouillon, rock sugar, msg & simmer until pork is tender 3. To a bowl add ground pork, crab meat, dried shrimp flakes, eggs, pepper & mix 4. To a pan add oil, tomatoes, onions, garlic, scallions & sauté on medium/high heat for 5mins 5. Once the pork is tender ladle in crab mix with a spoon, add sautéed vegetables, 1tbsp of crab in soya bean oil, shrimp paste & fish sauce 6. To a pan on medium heat, add oil and annatto. Cook down for 3-5 mins, strain then add to the stock Top with fried pork belly, scallions, perilla leaves, lettuce, shrimp paste & chili peppers. Serve and enjoy with vermicelli noodles
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