Bun rieu noodle soup with crab dumplings

Name: Bun rieu noodle soup with crab dumplings
Yield: Serves four
Cuisine: Vietamese
Ingredients: 1 cup bean sprouts; 400 g (14 oz) thin fresh round rice noodles (bun); 1 bunch ngo gai (saw-leaf plant), or coriander; 2 spring onions, finely sliced; 2 limes, cut into wedges; 1 bunch ngo gai (saw-leaf plant), or coriander; leaves from 1 small bunch mint; leaves from 1 small bunch mint; 2 cloves of garlic, finely chopped; 4 shallots, finely sliced; 3 tomatoes, cut into wedges; 2 red chillies, sliced; 2 tbsp fish sauce (nuoc mam); 2 litres (3½ pts) chicken stock; 1 tbsp white rice vinegar; ½ tsp sugar; 120 g (4 oz) minced pork; 3 tbsp dried shrimp, soaked for 30 minutes and drained; 200 g (7 oz) crab meat, cooked; 1 tsp shrimp paste; pinch of salt; pinch of pepper; 1 small egg, lightly beaten; 2 tbsp peanut oil

Preparation info

Serves
four

Difficulty
Medium

Appears in

Noodle

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.

Ingredients

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

Asia
Vietnam
Main course
Gluten-free
Soup
Noodles
Southeast Asia

Method

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