Bun Rieu Cua (Vietnamese Crab Noodle Soup) is difficult to find outside of the country, though it’s considered a Vietnam delicacy to many. However, this noodle soup was once considered a commoner’s dish. During the 19th century, majority of families in Vietnam were in the fishing industry. After a long day, the fishermen only had the unwanted, damage seafood available.
For quick meals, fishermen often mashed together the seafood remnants, namely blue shell crabs and shrimp. They would then stir fry it with crab roe, fish sauce and tomatoes. The simple crab cake dish was served with veggies and rice. Overtime, they add water to make a crab soup broth and replace rice with noodles.
For those who got the chance to try and love this dish, like our customers on our Hanoi Cooking Class, this is a recipe to cook the dish at home.
INGREDIENTS FOR FOUR
Meat & broth
- 2 cups of chicken stock
- 10 cups of water
- ½ cup of dried shrimp
- 1 tsp of salt
- ½ tbsp of sugar
- 2 tbsp of fish sauce
- ½ lb lump crab meat
- ½ lb shrimp
- 7 oz crab paste with soya bean oil
- 2 eggs
- ½ tsp of black pepper
- 1 garlic clove
- 2 tbsp of shallot
- 5 firm tomatoes
- 1 tsp of salt
Noodle & Garnish
- ½ lb dried rice vermicelli
- ½ black pepper
- 4 oz fried tofu
- Bean sprouts
- Water spinach
- Perilla leaves
- Lime wedges
- In a large pot, add 16 oz of chicken stock, 10 cups of water. Set on medium heat. Wash the ½ cup of dried shrimp and add to the pot. Add 1 tsp of salt and ½ tbsp of rock sugar. Keep on medium heat.
- Slice the 5 tomatoes into quarters. Mince the garlic clove and shallots. In a pan on high heat, sauté the garlic and shallots. Add 7 oz of crab paste with soya bean oil. Add the tomatoes. Add 1 tsp of salt, 1 tsp of sugar, and ½ tsp black pepper. Sauté for 2 minutes. Take off the heat and set aside.
- Ground the ½ lb of shrimp into a paste of skip altogether if you do not have shrimp. In a bowl, add the ½ tsp lump of crab meat, grounded shrimp, 2 tbsp of fish sauce, ½ tbsp of sugar, and 1 tsp of salt.
- In a skillet, add the crab mixture and heat for 2 minutes. Carefully move the crab mixture to a bowl and try to keep the crab mixture set as one lar piece.
- In a small bowl, scramble 2 eggs. Pour the mixture over the crab mixture in the bowl. Set the crab mixture bowl in the fridge to let cool and gel for 20 minutes.
- Cook noodle according to package directions. Drain under cold water. Set a side.
- For the broth, add the sauteed tomatoes mixture. Turn to low heat.
- Take the crab mixture bowl and scoop large chunks of crab mixture and gently place the chunks into the pot. Continue until there is no more crab mixture. Turn to medium heat and once all the crab chunks have floated, the soup is read. In a serving bowl, add noodles. Ladle the soup into the bowl. Ensure you add the tomatoes and crab chunk. Serve with all the garnished together.