Bun Rieu

This is my version of Bun Rieu, it might not be authentic Vietnamese but it did taste fantastic.   This soup is Alexander's favorite and he called it = The Red Soup.  I learned this recipe from my friend, Lan who has opened my door to Vietnamese Cuisine.





Ingredients:


One 14 oz can of crab meat paste in spices
4 eggs, beaten
1 cup of crab meat or chopped shrimp
1 lb of ground pork
2 tbsp fish sauce
1 tbsp sugar

1 tsp of ground pepper
1 yellow/white onion -chopped
4 ripe tomatoes - diced
3 liters  pork/chicken stock
1 box 14 oz firm tofu - cut into bite sizes and shallow fried until crispy
1 tbsp tomato paste/puree
1 tbsp fine shrimp paste

1 packet of vermicelli noodles





Method:

Cook the vermicelli noodles according to manufacturer's instructions and set aside.

Heat 3 tbsp cooking oil in a large pot and add in the diced onions.  Sweat the onions and add in the diced tomatoes and tomato paste/puree.  Saute until fragrant, add in pork/chicken stock, fried tofu and bring to boil.

Combine ground pork, crab/chopped shrimp, can of crab meat in spices,fine shrimp paste, fish sauce,pepper, and sugar. Add the beaten eggs and mix well.

When the stock comes to a boil, slowly add this crab mixture into stock in spoonfuls, do not disturb the soup and let the stock cme back to the boil and continue to simmer - pork/crab/shrimp balls will float when they are cooked through.

Adjust stock with salt or fish sauce.

Serve this soup with cooked vermicilli noodles and fresh garnishes.






Bun Rieu is usually served with plenty of fresh herbs and veggies.


Common accompaniments include:


chopped green onion
cilantro
perilla
mint
lime wedges
bean sprouts
split ong choy/kang kung/rau muong stems
Shredded cabbage
Fine shrimp paste





Serves
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