Vietnamese bún riêu

Name: Vietnamese bún riêu
Prep time: 15 min
Total time: 15 min
Yield: 6 people
Cuisine: Vietnamese
Ingredients: 10 oz rice vermicelli; 8 oz crab meat; 8 oz ground pork; 1 egg; 1 can (14 oz) diced tomatoes; 2 shallots, chopped; 2 cloves garlic, minced; 8 cups fish stock or water; 2 tbsp fish sauce; 8 oz tofu, cubed; 2 cups bean sprouts; 1 cup mixed mint and cilantro; for serving lime wedges

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Bún riêu is a tangy Vietnamese tomato crab noodle soup with herbs and rice vermicelli, light yet full of flavour.

Serves: 6 people

Preparation time: 15 min

Ingredients

rice vermicelli – 10 oz
crab meat – 8 oz
ground pork – 8 oz
egg – 1
diced tomatoes – 1 can (14 oz)
shallots, chopped – 2
garlic, minced – 2 cloves
fish stock or water – 8 cups
fish sauce – 2 tbsp
tofu, cubed – 8 oz
bean sprouts – 2 cups
mint and cilantro – 1 cup mixed
lime wedges – for serving

Method

1. Mix the crab meat with the pork and egg into a loose mixture.
2. Cook the shallots and garlic in a little oil, add the tomatoes and simmer for 10 minutes.
3. Pour in the stock and bring to a gentle boil, then spoon in the crab mixture in small clusters so it poaches.
4. Add the tofu and fish sauce and simmer briefly.
5. Serve over cooked vermicelli with bean sprouts, herbs and lime.