Rinse the brown rice vermicelli noodles made from brown rice and old tea leaves. Boil them in a pot with 1 tablespoon vinegar and a pinch of salt for about 2 minutes. Drain in a colander and toss with a little rice bran oil to prevent sticking.

Remove seeds from the tomatoes and chop them finely.

Soak the dried shrimp in warm water for 5 minutes, drain, then pound or crush before blending until smooth.

Fry the tofu until golden brown.

Sauté 3 large tomatoes with a pinch of salt until they soften and turn red.

While preparing the shrimp, peel the white radish and carrot, then boil them to make a sweet broth (instead of using sugar or MSG). Add this broth to the pot with sautéed tomatoes and bring to a boil. Add 2 tomatoes cut into wedges for color. At this point, mash the dracontomelon fruits (or use tamarind juice) and discard the seeds.

Crack 3 eggs into the whipped dried shrimp mixture.

Use a hand mixer to beat the eggs and dried shrimp together until fluffy.

When the broth is boiling and seasoned to taste, gently add the shrimp and egg mixture to form the riêu. Simmer on low heat to avoid breaking up the riêu. When the mixture floats to the surface, it's done. Add the fried tofu before adding the shrimp and egg mixture.

Finely chop green onions and add them to the bowl. Pour the broth over the noodles and serve, just like traditional crab riêu. The soup is slightly tangy, spicy, and fragrant, and is best enjoyed with fresh herbs.

A bowl of bún riêu with dried shrimp looks truly appetizing.