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Bun Rieu - Crab Meat Noodle Soup
Vietnamese Soup!
3 qts. chicken broth, 2 qts. water
1/2 lb. Shrimp (peeled, devined and cut into small pieces)
3 1/2 oz. Crab paste (even better with real cooked crab meat)
4 large eggs
1 pkg. rice noodle (bu'n)
3 1/2 Tbls. cooking oil
1 bundle green onion (chopped)
1 medium onion (chopped)
3 cloves garlic (minced)
4 large tomatoes (each cut into quarters)
1 cup ketchup
2 tsp. salt
1/2 tsp. pepper
1/4 cup hot chili sauce
1/2 cup Vietnamese fish sauce
1/2 cup Shrimp sauce (ma'm to^m)
1 pkg of Bu'n (Vietnamese rice noodle)
1/2 lb. fresh bean sprouts
1 head green lettuce
2 Limes (cut into wedges)
1 bundle of fresh mint

 

1. In a large pot, combine 3 qts. of chicken broth with 2 qts. of water. Bring to boil. Meanwhile, peel and devine the shrimps. Chop it into small pieces. Add 1/2 tsp. pepper, 1/2 tsp. salt and sugar and mix well. Chop green onion into small pieces. Place in a bowl and set aside. Also, chop the white onion in small pieces. Cut each tomato into quarters. Mince the garlic. Clean bean sprouts and green lettuce. Cut lettuce cross-wise about 1/4 inch wide. Also cut the mints into small pieces. In a bowl, mix bean sprouts, lettuce, and mint together. Set aside.

2. When the broth boils, reduce heat to medium and add ketchup to broth. Then, in a frying pan, heat 2 Tbls. oil. When oil is hot, add garlic. Mix for 10-20 minutes and add shrimp and chopped white onion. Saute the shrimp for about 2 minutes. Place the cooked shrimp in a bowl, add eggs and crab paste and mix well. Slowly pour the shrimp mixture into the broth. Add tomatoes and turn the heat down to low. Let it cook like this for 10 minutes and then turn the heat up to high. Do not try to stir up the shrimp mixture or else it will not form nice chunky clusters. When the broth boils, it will mix everything up.

3. Mean while, cook the noodle in a boiling water for 7-10 minutes or per directions on the package. When rice noodle is cooked, add 1 tsp. of oil, stir well so the noodles don't stick. Rinse noodles with cold water and drain well.

4. When the broth returns to boil and shrimp paste floats to the surface, taste the broth to see if more salt and sugar are need. If needed, add more salt or sugar depending on your taste. Add the green onion pieces and 1/2 tsp. of oil to broth and turn off heat. Cut the lime into wedges and set aside.

5. Put the vegetable mix on a plate along with wedges of lime. Place noodles in a bowl and pour hot bu'n rieu soup into the bowl on top of noodle. Serve hot with hot chili sauce, shrimp sauce, and fish sauce if needed.


Preparation Time: Serves: 5
Recipe Origin: Vietnam
Submitted by:
Baovan Truong
Washington
United States
This recipe has been viewed 50178 times.
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