Vietnamese Crab Tomato Noodle Soup (Bún Riêu) Recipe - MEDIUM ⭐️⭐️⭐️

Bún Riêu is a popular Vietnamese noodle soup known for its rich, tangy tomato broth and delicious crab and egg mixture. It’s a comforting dish with layers of flavour, topped with fresh herbs and served with vermicelli noodles. Perfect for those who love a balance of savory and slightly sour flavours!

PREP TIME : 20 mins    
COOK TIME : 40 mins
SERVINGS : 2

[ Prepare the Broth ]
4 cups water
1 cup pork or chicken broth
1 large tomato, cut into wedges
1 tbsp vegetable oil
1 tbsp shrimp paste
1 tbsp fish sauce
½ tsp salt
½ tsp sugar

 [ Crab Mixture ]

½ cup canned minced crab (or fresh crab meat)
2 eggs
½ tbsp fish sauce
½ tbsp minced shallots
½ tbsp minced garlic

OR simply use prepared crab paste to substitute

 [ Noodles & Toppings ]

150g dried rice noodles
100g fried tofu, cut into cubes
½ cup bean sprouts
½ cup shredded lettuce
Fresh herbs (Thai basil, cilantro, green onions)
Lime wedges & chili for serving

1. Heat oil in a pot. Sauté tomatoes for 1-2 minutes until soft.

2. Add water and broth. Stir in shrimp paste, fish sauce, salt, and sugar. Bring to a boil.

3. In a bowl, mix crab meat, eggs, fish sauce, shallots, and garlic.

4. Reduce broth to a simmer. Slowly spoon the crab mixture into the pot. Let it cook until the crab rises to the top.

5. Add fried tofu and let simmer for 5 more minutes. Adjust seasoning if needed.

6. Cook noodles according to package instructions. Drain and divide into bowls.

7. Pour hot broth over noodles. Top with tofu, herbs, and veggies.

8. Serve with lime wedges and chili on the side.