Vietnamese Crab, Shrimp, Pork & Tomato Noodle Soup (Bun Rieu from Scratch)

By Vicky Pham · 180 min

Ingredients

Instructions

1. Fill a 5-quart stockpot halfway with water and bring to a boil. Add the ginger slices and a third of the sliced shallots, and simmer for 5 minutes until fragrant. Add the pork hocks and blanch for 8 minutes, until the foam rises to the top.
2. Drain the pot into a colander in the sink and rinse the pork well. Rinse out the stockpot.
3. Twist the shrimp heads off the bodies gently, keeping the fat in the heads. Set the heads aside. Peel and devein the shrimp, then finely chop them or pound them to a paste (food processor, knife or a bag with a rolling pin).
4. In the clean stockpot, heat 2 tablespoons vegetable oil over medium-high. Add half the remaining shallots and half the garlic and fry for about 15 seconds. Add the shrimp heads and mash them with a wooden spoon so they release their fat. Add 3 ¾ quarts water and the pork hocks, then simmer on low for one hour, or until a chopstick pierces the pork easily.
5. Mix the crab meat, shrimp paste and beaten eggs. Season with ¼ teaspoon sea salt and ¼ teaspoon black pepper. Bring the stock to a rolling boil, then slowly slide the mixture across the surface so it cooks into one sheet. Lower the heat to medium-low.
6. In a medium skillet, heat 1 tablespoon vegetable oil over medium-high. Add the remaining garlic and shallots and fry for about 15 seconds. Add the tomatoes and fry until they begin to soften.
7. Break the egg sheet into meatballs-style pieces (scoot to one side). Pour the tomato mixture into the other side of the pot. Add the fried tofu and simmer on medium-low for about 5 minutes.
8. Season with 1 tablespoon plus ¼ teaspoon sea salt, 1 tablespoon sugar, 1 tablespoon fish sauce, the optional MSG and the fermented shrimp sauce, which you should first loosen with a little stock.
9. To serve, put cooked rice noodles, pork hock, crab mixture, tofu and blood cake (if using) in a bowl, ladle over hot broth, and top with green onion, cilantro and yellow onion.

Summarized from Vicky Pham's video. Watch it for the details.

More recipes with

GarlicOnionEggTomatoGingerScallionLimeShrimp