From Trinh Nguyễn's kitchen in Vietnam.

Originally published on Cookpad Vietnam as Bún Riêu cua đồng, with US measurements.

Bún Riêu (Vietnamese Crab Noodle Soup)

Name: Bún Riêu (Vietnamese Crab Noodle Soup)
Yield: Serves 4 servings
Ingredients: 500 g (about 1.1 lbs) ground freshwater crab; 3 tomatoes; 200 g (about 7 oz) pork blood curd; 3 pieces fried tofu; 1 large egg; 100 g (about 3.5 oz) ground pork; 2 –4 lbs fresh rice vermicelli noodles (bún); Shredded banana blossom, shredded water spinach, culantro (ngò gai)

Trinh Nguyễn @cook_22598848

Bún Riêu (Vietnamese Crab Noodle Soup)

Trinh Nguyễn @cook_22598848

Saved

Ingredients

Serves 4 servings

500 g(about 1.1 lbs) ground freshwater crab
3tomatoes
200 g(about 7 oz) pork blood curd
3 piecesfried tofu
1large egg
100 g(about 3.5 oz) ground pork
2–4 lbs fresh rice vermicelli noodles (bún)
Shredded banana blossom, shredded water spinach, culantro (ngò gai)

Saved

Steps

1

Place the ground crab in a bowl, add water, and stir well. Strain to extract the crab liquid, discarding the solids. Repeat until the liquid runs clear. Pour the crab liquid into a pot and bring to a boil. When it boils, skim off the crab paste that floats to the top and set it aside in a separate bowl.
2

Season the crab paste with a pinch of seasoning powder, then add the ground pork and egg. Mix well and steam for about 18–20 minutes until set.
3

Cut the pork blood curd and fried tofu into bite-sized cubes. Add them to the pot of crab broth and cook until done. Season to taste, turn off the heat, and add culantro.
4

Place shredded water spinach and banana blossom in a bowl, add rice vermicelli noodles, ladle the hot broth over, and top with the steamed crab mixture to serve.