Bún Riêu is one of those dishes that rewards patience and attention to detail. This recipe captures the authentic flavors that make this dish a Vietnamese staple.

Bún riêu is a vibrant, tangy crab noodle soup that hits all the right notes — sour from tamarind, savory from crab and pork, and subtly funky from shrimp paste. The broth is tomato-red and light yet deeply satisfying, with tender crab-pork "riêu" patties floating alongside soft rice vermicelli. Fresh bean sprouts and herbs cut through the richness, making every spoonful bright and refreshing.

Ingredients

  • 3 tomatoes, cut into wedges
  • 3 eggs, beaten
  • 300 g pork, minced
  • 1 can minced crab in spices
  • 1 tbsp fine shrimp sauce (mắm tôm)
  • 1 tbsp tamarind
  • 1 kg thin rice noodles (bún)
  • 1 onion, peeled and halved
  • 1 bunch spring onion, chopped (or cilantro)
  • 500 g bean sprouts
  • Fish sauce to taste
  • Minced garlic and cooking oil (for frying)
  • Salt (1 tsp for crab mixture, 1 tsp for broth)

Instructions

1

In a large bowl, crack the 3 eggs and beat well. Add 1 can of minced crab in spices and the minced pork. Mix well. Season with 1 tsp salt.

2

In a soup pot, fry minced garlic and onion with some cooking oil until fragrant.

3

Add the tomato wedges and 1 tbsp fish sauce. Stir well, cover the lid, and cook for 3 minutes.

4

Add 1½ liters of boiling water and the halved onion.

5

Add 1 tsp salt, 1 tbsp tamarind, and 1 tbsp fine shrimp paste (optional).

6

Scoop the crab meat mixture into the soup pot. The meat is cooked when it floats to the surface.

7

To assemble: place a handful of noodles in a bowl, ladle the soup and meat over the noodles. Top with chopped spring onion and coloring oil if preferred.