The BEST Bun Rieu, Vietnamese Crab Noodle Soup w/Special Guest!

By Seonkyoung Longest · 180 min

Ingredients

Instructions

1. Cook the rice noodles per the package directions, then drain, rinse in cold running water, drain completely and set aside.
2. Parboil the pork riblets in boiling water for 5 minutes, drain, and rinse under cold running water to remove residue and blood.
3. Put the parboiled riblets, 8 quarts (32 cups) cold water, 1 cup dried shrimp, 2 tsp salt and 1 Tbsp rock sugar in a large pot. Bring to a boil, reduce to medium and simmer for 40–50 minutes.
4. Combine all the crab mixture ingredients in a large bowl and set aside.
5. Heat the remaining oil from the crab paste in a large skillet over medium-high heat. Add the shallot and saute 1 minute, then add the garlic and saute 30–45 seconds. Add the tomatoes, 1 tsp salt, 2 tsp sugar and ½ tsp black pepper, and saute 2–3 minutes, keeping the tomatoes firm. Set aside.
6. Add the Bun Rieu seasoning if using, and the fish sauce to the broth. Taste and add more fish sauce, 1 tsp at a time, if needed.
7. Raise the heat to medium-high. Add the crab mixture one large scoop at a time, along with the sauteed tomatoes and fried tofu. Bring back to a boil and cook until the crab mixture floats on the surface, then cook 2–3 more minutes. Remove from heat.
8. To serve, arrange noodles in each bowl and ladle over broth, riblets, crab, tomatoes and tofu. Serve the garnishes on the side.
9. Spicy enoki: trim and separate the mushrooms into small bundles. Mix soy sauce, gochugaru, sesame oil, garlic, sugar and water in a bowl. Heat the sauce in a pan, add the mushrooms and cook 2–3 minutes until tender. Garnish with green onion and sesame seeds; serve warm or at room temperature.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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