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Bun Rieu {Vietnamese Crab and Tomato Noodle Soup}

Bun Rieu {Vietnamese Crab and Tomato Noodle Soup}

Recipe by LoCourse: Main


Prep time


Cooking time




  • Broth:
  • 8 cups chicken or pork broth

  • 1 large shallot, thinly sliced

  • 3 cloves garlic, minced

  • 1 tablespoon fish sauce

  • 1 tablespoon granulated sugar

  • 2 teaspoons tamarind soup mix

  • 1 teaspoon Korean red chili powder or paprika

  • 4 each Roma tomatoes, quartered

  • 6 ounces deep fried tofu cubes

  • 1 bunch scallions (white part only), cut into 2-inch long pieces

  • 1 teaspoon fine shrimp sauce (mam tom)

  • 3 tablespoons canola oil

  • Rieu:
  • 7 ounces crab paste with soya oil

  • 1 bunch scallions (green part only), cut into 2 inch long pieces

  • 2 tablespoons dried shrimp, soaked in warm water for 15 minutes and drained

  • 4 eggs

  • To Serve:
  • vermicelli rice noodles, cooked according to package

  • romaine lettuce, shredded

  • fine shrimp sauce (mam tom)

  • lime wedges

  • Garnish:
  • green onions, chopped

  • cilantro, chopped

  • shallots, thinly sliced


  •  Saute garlic, white parts of scallions, and shallots in a pot with 3 tablespoons of canola oil for a couple minutes, or until shallots are somewhat translucent.
  • Add red chili powder or paprika and saute for 30 seconds to a minute. You don’t want the chili to burn.
  • Add broth, fish sauce, tamarind soup baste, sugar, tomatoes, fried tofu, and fine shrimp sauce and bring to a boil.
  • In a bowl, crack the eggs and mix with the crab paste with soya oil, dried shrimp, and green parts of scallions and add the egg and crab mixture to broth.
  • Simmer the broth for thirty minutes.
  • Ladle the broth over the cooked vermicelli noodles and garnish with the chopped scallions, cilantro, and shallots.
  • Serve with the shredded romaine, lime wedges, and fine shrimp sauce on the side.