Bún riêu crab soup
Bún riêu crab soup is a traditional Vietnamese dish that features a flavorful tomato-based broth with crab meat. The dish typically includes rice vermicelli noodles, a savory broth made from crab shells, tomatoes, and a mixture of seasonings such as shrimp paste, tamarind paste, fish sauce, sugar, and salt. The soup is then garnished with fresh herbs like cilantro, green onions, and bean sprouts. It may also include additional toppings like fried tofu, pork, or shrimp.
Ingredients
- 2-3 pounds fresh crab (preferably blue crab or mud crab)
- 8 cups water
- 1 can crushed tomatoes (14 ounces)
- 1 tablespoon shrimp paste (available at Asian grocery stores)
- 1 tablespoon tamarind paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 8 ounces firm tofu diced
- 1 cup bean sprouts
- 4 green onions chopped
- 1 bunch cilantro chopped
- Lime wedges for serving
- Cooked rice for serving
- vermicelli noodles for serving
Instructions
- Clean the crabs thoroughly and remove the shells, reserving the crab meat.
- In a large pot, bring the water to a boil. Add the crab shells and simmer for about 20 minutes to create a flavorful broth. Strain and discard the shells, returning the broth to the pot.
- Add the crushed tomatoes, shrimp paste, tamarind paste, fish sauce, sugar, and salt to the pot. Stir well to combine and bring the broth to a simmer.
- In a separate pan, heat the vegetable oil over medium heat. Add the diced tofu and stir-fry until golden brown. Remove from heat and set aside.
- Add the crab meat and tofu to the simmering broth. Let it cook for about 5 minutes or until the crab meat is heated through.
- Prepare the rice vermicelli noodles according to the package instructions. Drain and divide them among four serving bowls.
- Ladle the hot crab soup over the noodles, making sure to include some crab meat and tofu in each bowl.
- Garnish the soup with bean sprouts, chopped green onions, and cilantro.
- Serve the Bún riêu crab soup hot, with lime wedges on the side for squeezing over the soup.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 175kcal (9%)Carbohydrates: 17g (6%)Protein: 21g (42%)Fat: 3g (5%)Saturated Fat: 0.4g (3%)Polyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 67mg (22%)Sodium: 1707mg (74%)Potassium: 529mg (15%)Fiber: 3g (13%)Sugar: 11g (12%)Vitamin A: 395IU (8%)Vitamin C: 19mg (23%)Calcium: 179mg (18%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
