Vermicelli Noodle Soup with Ground Crab and Egg and Tomatoes

Bún Riêu

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

The fragrance and acidity of the tomatoes balance out this noodle soup so that the shrimp and crab are not overwhelming. Not every restaurant makes a decent bowl of bun rieu. There are a few Hue-specific restaurants in Little Saigon that specialize in this soup, and it’s the only thing any diner will order.


  • 10 cups unsalted chicken stock (homemade or purchased)
  • ½ cup fish sauce


  1. In a stockpot, bring the chicken stock to a boil. Add the fish sauce, dried shrimp, peppercorns, and sugar, and stir until the sugar is dissolved. Boil for about a half hour. Lower the heat to a simmer and add the tomatoes. Continue simmering, uncovered, for another 15 minutes.
  2. Meanwhile, in a small skillet heat oil over medium heat. Sauté the onions and shallots