Vermicelli Noodle Soup with Ground Crab and Egg and Tomatoes

Name: Vermicelli Noodle Soup with Ground Crab and Egg and Tomatoes (Bún Riêu)
Cuisine: Vietnamese
Ingredients: ½ pound thick rice vermicelli (bun day); ½ pound thick rice vermicelli (bun day); ½ teaspoon salt; ½ teaspoon pepper; 2½ tablespoons shrimp paste; 4 large eggs; 5 clove garlic, peeled; 1½ cups fresh crabmeat; Fresh mint leaves; Fresh cilantro leaves; Fresh Thai basil leaves; Fresh mung bean sprouts; Limes, quartered; Fresh perilla leaves; 4 scallions, chopped into rings; Additional shrimp paste; 10 cups unsalted chicken stock (homemade or purchased); 2 shallots, peeled; 1 large onion, peeled; 1 tablespoon oil; 3 large ripe tomatoes, quartered; ½ tablespoon sugar; 1 tablespoon black peppercorns; ⅓ cup dried shrimp; ½ cup fish sauce

Bún Riêu

Preparation info

Serves
6

Difficulty
Medium

Appears in

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.

Ingredients

10 cups unsalted chicken stock (homemade or purchased)
½ cup fish sauce
⅓

Asia
Vietnam
Main course
Soup
South East Asia

Method

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.
Meanwhile, in a small skillet heat oil over medium heat. Sauté the onions and shallots