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Vietnamese Crab Noodle Soup (Bún Riêu)

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Servings 4

Ingredients

For the broth

  • 1.5 lb spare ribs
  • 3 roma tomatoes quartered
  • 3 green onions cut into 2” pieces
  • 2 shallots
  • 1 medium rock sugar
  • 1 tablespoon salt
  • 2 tablespoon fish sauce
  • ½ tablespoon chicken powder
  • 2 tablespoon cooking oil

For the “Rieu”

  • ¼ lb ground pork
  • ⅓ cup crab meat
  • 1.5 tablespoon crab paste in bean oil
  • ¼ teaspoon shrimp paste
  • 1.5-2 eggs
  • ¼ teaspoon sugar
  • black pepper

To serve

  • Rice vermicelli noodles bun
  • Green onions to garnish
  • White onion sliced to garnish
  • Cilantro to garnish
  • Black pepper

Instructions

  • Par-boil your spare ribs and clean.
  • In a large pot, add the cleaned spare ribs, 2 shallots, 1 medium rock sugar, 1 tablespoon salt, and 12 cups of water. Bring it to the stove over high heat until boil. Then simmer for 30 minutes.
  • While waiting for the broth to cook, prep your green onions and tomatoes. In a large pan, heat 2 tablespoon cooking oil over medium-high heat. Add your green onions and cook for 30 seconds. Add your tomatoes and cook for an additional 2 minutes. Set aside.
  • After broth has been cooking for 30 minutes, add your cooked tomatoes and green onions. Allow this to simmer for 10 minutes.
  • While waiting for broth to continue cooking for 10 minutes, combine all ingredients under “for the Rieu” in a small bowl. Mix until fully combined.
  • After the 10 minutes of the broth simmering, slowly spoon in your “Rieu” mixture into the broth. After 5-7 minutes, the “Rieu” will float to the top once it is cooked.
  • Season the broth with 2 tablespoon fish sauce and ½ tablespoon chicken powder. Taste and adjust as needed.
  • Cook your noodles according to package instructions
  • Prep your bowls by adding the cooked noodles, broth, and garnish with white onion, green onion, cilantro, and black pepper.

Notes

Cook time: 50-60 mins