6 people · Medium · 60 min · ₭ Average

Who wants to join me for BUN RIEU / CRAB and TOMATOES VERMICELLI NOODLE SOUP? With an extra side of rieu. Cause that’s how I rolls. SIMPLE BUT DELICIOUS. Credit IG nuocmamafoods, FB Vietnamese Soul Food

Ingredients

• 1 tablespoon of oil
• 1 teaspoon of annatto seed, fry on low heat to release all the seeds color and remove the seeds
• 4 L of water
• 1.5 Kg of pork ribs, or bone, pre boil wash and rinse
• 1 can of rieu crab, 14 oz, crab or shrimp
• 6 tomatoes, cut in 4 pieces
• 1 big onion, cut
• 2 tablespoons of fresh garlic, chopped
• ½ cup of ketchup
• fried tofu
• 12 cubes of cooked pork blood, optional
• 2 eggs, large
• 700 g of fresh minced pork
• ½ cup of dried shrimp, soaked, optional
• ½ teaspoon of ground black pepper
• 3 tablespoons of vietnamese fish sauce three crabs
• 3 tablespoons of salt
• 1 teaspoon of MSG, optional
• 1 tablespoon of sugar

Preparation

1. In a bowl mix crabs paste (rieu), eggs, ground pork, and pepper. Mix very well. Store in the refrigerator to set.

2. In a stock pot add water and pre-boil the ribs. Bring to a boil then simmer on low for 25-30 minutes. If you’re using dried shrimp add it at the same time as the ribs.

3. In the pan with the annatto oil. Add garlic, tomatoes and onion. Sautés for 3-4 minutes on medium. Add ketchup. When ribs are done simmering. Add in the sautés vegetables and tofu. Bring to a boil. Then low to simmer. Add all the rest of the ingredients. Taste and adjust.

4. While the broth is simmering. Scoop in the rieu (meat mixture) in a ball using a big spoon. Slightly lay them on top of the vegetables and tofu. This will help keep them together and slowly cook without falling apart. Do 6-8 scoops at a time only. After 2-3 minutes. Use the spoon to slightly push the meatballs down to submerge to the bottom. Continue with the next set of rieu until done.

5. Once meatballs are cooked they will float at the top. Simmering for another 4-5 minutes then shut off.

6. Enjoy!