For the ground crab, mix it with water and let it sit for 5–10 seconds so the shell settles at the bottom. Pour off the liquid on top and repeat with fresh water until you've collected all the crab meat. My family does it this way to keep all the crab meat, without straining it through a sieve. Add a little salt to the crab water and bring it to a boil. The crab mixture will float to the top in clumps—skim these off and mix with the ground pork to make the crab cakes.

To make the crab cakes, combine the ground pork, crab mixture, egg, chopped green onions, shallots, and black pepper. For extra flavor, add 1 tablespoon fermented shrimp paste, a little sugar, MSG, and salt. Mix well, then steam the mixture in a baking dish for 15 minutes. If you want to shape the cakes nicely, chill the mixture in the freezer for 20–30 minutes, then form into balls and add directly to the broth.

For the broth: To make it flavorful, dissolve about 3 teaspoons fermented shrimp paste in water, let it settle, then add the clear liquid to the broth. Add tomatoes, tofu, and season with more spices as needed. To keep the broth clear, don't use too much annatto oil, as it can darken the color if boiled too long. For the pork blood, cook it separately in a small pot of broth.

Tofu: For the best bún riêu, use soft, spongy tofu. Avoid firm tofu, as it doesn't taste as good in this dish.

Here's my finished dish. Enjoy your meal!