Our bún riêu recipe is a simpler and quicker version of the classic Vietnamese noodle soup.
It's prepared with a rich tomato and mushroom stock and delicious crab paste balls.
Health
Time
50mCost
427 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
4
Bring the fish stock to a boil in a deep pot.
| Vermicelli Rice Noodles | 240g |
|---|---|
| Mint | to taste |
| Pak Choi (or Lettuce) | 100g |
| Limes | 2 |
| Beansprouts | 160g |
| Egg Whites | 2 |
|---|---|
| Shredded Crab Meat | 200g |
| Potato Starch | 6tbsp |
| Shrimp Paste (optional) | 2tsp |
| Fish Stock | 1L |
|---|---|
| Rapeseed Oil | 1tbsp |
| Onion | 1 |
| Garlic Clove | 1 |
| Fresh Chillies | 4 |
| Paprika | 1tsp |
| Tomatoes | 6 |
| King Oyster Mushrooms | 250g |
In a skillet, sizzle the oil with chopped onions, minced garlic, sliced chillies, and paprika.
| Vermicelli Rice Noodles | 240g |
|---|---|
| Mint | to taste |
| Pak Choi (or Lettuce) | 100g |
| Limes | 2 |
| Beansprouts | 160g |
| Egg Whites | 2 |
|---|---|
| Shredded Crab Meat | 200g |
| Potato Starch | 6tbsp |
| Shrimp Paste (optional) | 2tsp |
| Fish Stock | 1L |
|---|---|
| Rapeseed Oil | 1tbsp |
| Onion | 1 |
| Garlic Clove | 1 |
| Fresh Chillies | 4 |
| Paprika | 1tsp |
| Tomatoes | 6 |
| King Oyster Mushrooms | 250g |
Then, add halved tomatoes and diced mushrooms and stir-fry the vegetables for 10 minutes.
| Vermicelli Rice Noodles | 240g |
|---|---|
| Mint | to taste |
| Pak Choi (or Lettuce) | 100g |
| Limes | 2 |
| Beansprouts | 160g |
| Egg Whites | 2 |
|---|---|
| Shredded Crab Meat | 200g |
| Potato Starch | 6tbsp |
| Shrimp Paste (optional) | 2tsp |
| Fish Stock | 1L |
|---|---|
| Rapeseed Oil | 1tbsp |
| Onion | 1 |
| Garlic Clove | 1 |
| Fresh Chillies | 4 |
| Paprika | 1tsp |
| Tomatoes | 6 |
| King Oyster Mushrooms | 250g |
Now, add the vegetables to the pot of boiling stock and simmer for a further 10 minutes.
| Vermicelli Rice Noodles | 240g |
|---|---|
| Mint | to taste |
| Pak Choi (or Lettuce) | 100g |
| Limes | 2 |
| Beansprouts | 160g |
| Egg Whites | 2 |
|---|---|
| Shredded Crab Meat | 200g |
| Potato Starch | 6tbsp |
| Shrimp Paste (optional) | 2tsp |
| Fish Stock | 1L |
|---|---|
| Rapeseed Oil | 1tbsp |
| Onion | 1 |
| Garlic Clove | 1 |
| Fresh Chillies | 4 |
| Paprika | 1tsp |
| Tomatoes | 6 |
| King Oyster Mushrooms | 250g |
Meanwhile, whisk the egg whites with potato starch in a bowl. Then, add the crab meat, making sure it's thoroughly drained, and the shrimp paste, and mix all into a thick paste.
| Vermicelli Rice Noodles | 240g |
|---|---|
| Mint | to taste |
| Pak Choi (or Lettuce) | 100g |
| Limes | 2 |
| Beansprouts | 160g |
| Egg Whites | 2 |
|---|---|
| Shredded Crab Meat | 200g |
| Potato Starch | 6tbsp |
| Shrimp Paste (optional) | 2tsp |
| Fish Stock | 1L |
|---|---|
| Rapeseed Oil | 1tbsp |
| Onion | 1 |
| Garlic Clove | 1 |
| Fresh Chillies | 4 |
| Paprika | 1tsp |
| Tomatoes | 6 |
| King Oyster Mushrooms | 250g |
Shape the crab paste into bite-sized balls, add them to the tomato broth, and cook for 10 minutes.
| Vermicelli Rice Noodles | 240g |
|---|---|
| Mint | to taste |
| Pak Choi (or Lettuce) | 100g |
| Limes | 2 |
| Beansprouts | 160g |
| Egg Whites | 2 |
|---|---|
| Shredded Crab Meat | 200g |
| Potato Starch | 6tbsp |
| Shrimp Paste (optional) | 2tsp |
| Fish Stock | 1L |
|---|---|
| Rapeseed Oil | 1tbsp |
| Onion | 1 |
| Garlic Clove | 1 |
| Fresh Chillies | 4 |
| Paprika | 1tsp |
| Tomatoes | 6 |
| King Oyster Mushrooms | 250g |
Meanwhile, cook the noodles in boiling water for 3 minutes, then drain them under cold water, and divide among serving bowls.
| Vermicelli Rice Noodles | 240g |
|---|---|
| Mint | to taste |
| Pak Choi (or Lettuce) | 100g |
| Limes | 2 |
| Beansprouts | 160g |
| Egg Whites | 2 |
|---|---|
| Shredded Crab Meat | 200g |
| Potato Starch | 6tbsp |
| Shrimp Paste (optional) | 2tsp |
| Fish Stock | 1L |
|---|---|
| Rapeseed Oil | 1tbsp |
| Onion | 1 |
| Garlic Clove | 1 |
| Fresh Chillies | 4 |
| Paprika | 1tsp |
| Tomatoes | 6 |
| King Oyster Mushrooms | 250g |
Pour a few ladles of tomato broth in each bowl and top with the crab balls. Serve with a side bowl of mint leaves, shredded pak choi, lime wedges, and beansprouts.
| Vermicelli Rice Noodles | 240g |
|---|---|
| Mint | to taste |
| Pak Choi (or Lettuce) | 100g |
| Limes | 2 |
| Beansprouts | 160g |
| Egg Whites | 2 |
|---|---|
| Shredded Crab Meat | 200g |
| Potato Starch | 6tbsp |
| Shrimp Paste (optional) | 2tsp |
| Fish Stock | 1L |
|---|---|
| Rapeseed Oil | 1tbsp |
| Onion | 1 |
| Garlic Clove | 1 |
| Fresh Chillies | 4 |
| Paprika | 1tsp |
| Tomatoes | 6 |
| King Oyster Mushrooms | 250g |
{{percentage}}% OFF. Use code {{code}}
{{/ items}} {{^ items}} {{/ items}}