Bun Rieu
Bun Rieu
Try this quick and easy Vietnamese pork soup recipe from My Family Feast.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 30 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • 6 litres Chicken stock
  • 150 grams minced Pork
  • 200 grams tin minced Crab meat
  • 400 grams tin Crab meat in spices
  • 200 grams fresh Crab meat
  • 200 grams Dried Shrimps, blended
  • 3 tablespoons Fish sauce
  • 12 Eggs
  • 6 Tomatoes, chopped into large chunks
  • 8 Spring onions
  • 1 packet of lightly fried fresh Bean curd (tofu)
  • 3 tablespoons Tomato paste
  • Oil
  • 180 grams Tamarind – soaked overnight in water or cooked for 10 min in water
  • 1 Lemon
  • 1 tablespoon Sugar
  • 450 grams pack Vermicelli noodles
  • 1 Lettuce
  1. Place the pork mince into a large bowl. Add all the crab meat, the dried shrimps
  2. 12 eggs and fish sauce. Mix well
  3. In a very large saucepan, bring the chicken stock to the boil
  4. One spoonful at a time, scoop the pork and crab mixture into the stock. When the meat rises to the surface of the stock, add the tomatoes and sliced bean curd
  5. In a separate small saucepan, heat a splash of olive oil and 3 tablespoons of tomato paste and stir for a couple of minutes. Pour over the top of the soup to add colour. Place the pre soaked tamarind paste into a strainer over the soup Pour a couple of spoonfuls of the hot broth through the sieve to help release the flavour from the pulp
  6. Add the chopped spring onions, juice of the lemon and sugar
  1. To serve:
  2. Soften the Vermicelli noodles in hot water and place a handful into individual soup bowls. Pour the soup over the noodles. Top with thinly sliced lettuce

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