Prepare the ground crab by straining it, and wash all the fresh herbs for bún riêu, then let them drain. Cut each piece of fried tofu into 4 or 6 cubes. Blanch the fresh rice vermicelli noodles briefly in boiling water, then drain.

Strain the ground crab into a pot of water to make the bún riêu broth.

Next, beat the eggs and mix them into the strained crab water with a bit of seasoning, then simmer over low heat.

When the crab has set, gently skim the surface with a ladle to keep the crab from breaking apart. Add the tomatoes and the bún riêu soup base cube.

Season to taste, then add the fried tofu cubes to the soup pot.

Heat the annatto seeds in oil over medium heat, then add the annatto oil to the soup and turn off the heat.

Now, ladle the soup into bowls, add some fresh herbs and a sprinkle of pepper, and it's ready to serve. If you like pork blood, cut it into bite-sized pieces, sauté briefly with garlic to remove any odor, then add it to the soup. Enjoy!