Recipe for bun rieu, a special Vietnamese dish

Bun Rieu, one of the famous food in Vietnam

Originally from northern Vietnam, it is a soup that has become national, which warms for sure, the heart of its tart and crab flavors. You had better try it when doing an excursion in Hanoi.

Literally bún riêu cua means soup of rice vermicelli (bún) slightly acid (riêu) and crab (cua). The crab incorporated in this soup can be freshwater crab, crab rice paddy, gray crab, or even cake!

As usual, in the north of the country soup is more sober: only the addition of fermented rice juice gives it a taste a little more acidic. In the south, by tradition, abundance is de rigueur! Between rice vermicelli, crabmeat, tomato quarters, ground pork, cubes of boiled pork blood ... In short, the list is even longer, I'll give you the details.

The longest preparation of this dish, is the meat of crabs as Miss Tam specifies in its recipe. For convenience, you can buy this ready-made dough or bouillon cubes in Asian grocery stores.

You can also discover other delicious varieties, such as those with snails (bún riêu óc), shrimp and pork (bún riêu tôm thịt) or recently, with beef (bún riêu bò) - Vietnam original Travel.

Ingredients

For 6 persons :

3 liters of water

2 broths of poultry cubes

1 can of crab special bun rieu

2 shallots

3 crushed garlic cloves

4 tablespoons of nuoc mam

1 tablespoon shrimp paste

2 tablespoons palm sugar

1 pinch of salt

3 tomatoes

Ingredients for the filling:

1 pack of vermicelli Bun rieu

1 can of crab in crumbs nature

250 g chopped pork loin

2 eggs

200 g of bean sprouts

1/4 mint boot

Chive

Coriander

Cheerful Ngo

Cha lua (optional Vietnamese sausage)

Red pepper (optional)

Lime or yellow

Preparation time: 20 min

Cooking time: 120 min

Rest: 0 min

Total time: 140 min

Steps

1) Heat a pot of water (3 liters) with broth cubes.

In a frying pan fry the chopped shallots and crushed garlic with a little oil.

Peel the tomatoes and cut them lengthwise.

Add the tomatoes to the pan. Sprinkle with pepper and salt.

2) Pour the whole can of special crab bun rieu, and mix.

Add all to the broth (in the pot).

While stirring, add the nuoc mam, sugar and shrimp paste.

It must be simmering 2 hours (the best is to eat it the next day).

3) Pour the natural crab can into the ground pork container, add 2 eggs and mix well. Add 3 stems chopped chives, pepper and salt.

4) When the broth is ready, gradually add the stuffing by molding oval balls with a spoon. Do it as you go for the right number of people (2-3 meatballs per person).

5) Cook the vermicelli (well about ten minutes) to wash the herbs, the soya.

Rinse the vermicelli with water.

6) Put the bowls: put the vermicelli in each bowl, 2-3 crabballs, tomatoes, chives, then soy, mint and sprinkle with broth. Some slices of cha lua if you like that.

Serve with coriander leaves, chopped pepper, gay ngo leaves and some lime wedges.

Enjoy your meal!