Bun Rieu

Vietnamese crab rice vermicelli in tomato soup

Bun Rieu

Vietnamese crab rice vermicelli in tomato soup
Method
Serves 4
Broth

Saute shallots, shrimp paste oil, shrimp paste, minced pork and crab meat in the pan on a low heat until you smell the shrimp paste aroma. Add both tomatoes to this mixture and leave them to reduce for a moment.

Bring the ingredients to a boil with the water together with pepper, sugar, salt and chicken powder in a medium heat for around 2 to 2.5 hours.

Towards the end add the crab and shrimp balls to the soup.

 

To Serve

Add a handful of vermicelli into the soup base.

In a small bowl, lightly beat the egg and pour into the soup. Stir quickly and the egg will set into threads.

Finally, top with a few slices of Vietnamese sausage.

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