Bun rieu noodle soup with crab dumplings


Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

This intriguingly aromatic noodle and crab dumpling soup is usually made with the small, freshwater crabs found in rice paddies. If you don’t happen to have a rice paddy nearby, any crab will do, as long as it’s fresh.


  • 120 g (4 oz) minced pork
  • 3 tbsp dried shrimp, soaked for 30 minute


Using a food processor, or mortar and pestle, combine pork, drained shrimp and half the crab meat until it forms a smooth paste. Transfer to a bowl and mix in shrimp paste, salt, pepper and remaining crab by hand. Beat in egg with a fork and refrigerate for an hour.

Heat oil in a saucepan and cook shallot for 2 to 3 minutes. Add garlic and half the red chilli and cook for another 30 sec