Vietnamese Crab Noodle Soup – Bun Reiu Cua

February12

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There are many versions of this Vietnamese soup but the basic foundations for the broth remain the same – you have sour, sweet and salty elements.  A relatively easy and fast soup to make for evening meals or for when friends or family are coming over and you just want a one pot wonder to serve up.

What is needed:

2 litres chicken or pork stock
100g pork mince
250g tin crab meat in spices
80g dried shrimps, soaked in 500ml of water for at least an hour
1 tbsp fish sauce
4 eggs
2 Tomatoes, chopped into large chunks
½  packet of lightly fried fresh bean curd (tofu puffs)
2 tbsp tomato paste
Oil
2 Tbsp tamarind concentrate
1 Lemon
1 Tbsp palm sugar

Shrimp paste – optional
250g pack Vermicelli rice noodles – cooked and set aside

3 stalks of spring onions and small bunch coriander finely chopped

For garnish: lettuce finely sliced, bean shoots, perilla leaves, mint leaves,

What to do:

Place the pork mince, crab meat, eggs, black pepper and fish sauce into a large bowl and mix well.

In a large saucepan, fry off the tomato paste in a about a tablespoon of oil being careful not to burn it, then pour the chicken stock and shrimps soaking in water, include the water it has been soaking in, and bring to the boil. Add palm sugar and tamarind concentrate to the broth. One spoonful at a time, scoop the egg mixture into the stock. When the meat rises to the surface of the stock, add the tomatoes and sliced bean curd, continue to cook for another 3 minutes. Taste and adjust saltiness to your liking by adding fish sauce or shrimp paste if you have some.

To serve:
Pour the soup over the noodles in individual serving bowls. Add the chopped spring onions, coriander, juice of a lemon wedge, lettuce and any additional fresh herbs for garnish.

Makes 4 serves

Adapted from My Family Feast by Sean Connolly

This post is part of the CookBook Challenge : Rice/Noodles theme

Go to link below for other entries:

http://myfoodtrail.blogspot.com

posted under Cook Book Challenge
4 Comments to

“Vietnamese Crab Noodle Soup – Bun Reiu Cua”

  1. Avatar February 14th, 2011 at Leigh Says:

    Love this style of soup and yours looks lovely and fresh.
    Leigh recently posted..LOTF – Sauce of the Month!


  2. Avatar February 15th, 2011 at msihua Says:

    Yayy!! Not beef stock! Yayy! I can eat this!!!
    msihua recently posted..Loam Review @ 650 Anderson Road- Drysdale


  3. Avatar May 2nd, 2011 at thang@noodlies Says:

    I loooove bun rieu.. makes me miss mum’s cooking.

    She does the best. Had it recently at a restaurant, just not the same.


  4. Avatar August 5th, 2011 at Betty Pham Says:

    oh that just looks SO GOOD!!!!


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After growing up in Melbourne I took off overseas to work as a features reporter, based predominately in Asia, writing for some international publications, through this work I was able to visit many different places writing articles on food, travel, fashion, human rights, art & culture.

Now back ‘home’ I am currently involved with an ongoing project doing menu & recipe development where I get to test out new recipes with a team of chefs & food technologists on a daily basis.

I started this blog mainly as a way to keep all my notes and photos in one place, to connect with other food lovers and share some thoughts on food in general and recipes with you.

I am an urban cook & this is my journal.

Email: contact@urbancooksjournal.com




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