Bun Rieu Cua
Bún Riêu Cua - Kirsti’s Crab and Tomato Soup
6-7 Servings
From the kitchen of
Kirsti Mach
For Noodles (Bun) * 1 bag of noodles * 1 pot of boiling water
For Broth * 1.5 tablespoons vegetable oil * 1.5 tablespoons fish sauce * 1.5 teaspoons “Fine shrimp sauce” (mam tom) * 1.5 tablespoons “Tamarind soup mix” * 1 bunch scallions (sliced lengthwise, white part only) * 6 medium tomatoes (quartered, seeds removed) * 10 cups water or pork stock, or chicken stock
For Crab Mixture (Riêu) * 1 teaspoon vegetable oil * 2 5.6 ounce cans “Minced crab in spices” (gia vi nau bun rieu) * 1 bunch scallions, chopped (green part only) * 4 eggs (beaten) * 3 cloves garlic (minced)
Served with * Romaine or iceberg lettuce, shredded and bean sprouts. * Fine shrimp sauce (mam tom) * Lime wedges
To cook Noodles
1) Boil one pot of water on high.
2) When water is once boiled then add one bag of noodles in.
3) Let noodles cook for 2-5 minutes on medium-high, remember to stir the noodle to avoid the noodle sticking to the pot.
4) After 2-5 minutes, place a draining basket in the sink to poor the noodles in.
5) Drain the boiled water and rinse with cold water, after rinsed with cold water rinsed again with warm water to keep warmth in the noodles.
6) After rinsed drain water and then pour noodle into a big bowl to be ready to be served after the Broth and Crab mixture is made.
To Cook Broth and Crab Mix
1)In a big pot on medium-high heat pour 1 teaspoon of vegetable oil in and 3 cloves of minced garlic in and cook until its golden brown.
2) Put in the 6 quartered medium tomatoes in and cook until the tomatoes are soft.
3) While the tomatoes are cooking for 2-5 minutes, make the broth or use 10 cups of pork or chicken stock.
4) If not, to make the broth boil another pot of 10 cups of water.
5) After water has boiled turn off the heat and add
1.5 tablespoons fish sauce
1.5 teaspoons “Fine shrimp sauce”
6-7 Servings
From the kitchen of
Kirsti Mach
For Noodles (Bun) * 1 bag of noodles * 1 pot of boiling water
For Broth * 1.5 tablespoons vegetable oil * 1.5 tablespoons fish sauce * 1.5 teaspoons “Fine shrimp sauce” (mam tom) * 1.5 tablespoons “Tamarind soup mix” * 1 bunch scallions (sliced lengthwise, white part only) * 6 medium tomatoes (quartered, seeds removed) * 10 cups water or pork stock, or chicken stock
For Crab Mixture (Riêu) * 1 teaspoon vegetable oil * 2 5.6 ounce cans “Minced crab in spices” (gia vi nau bun rieu) * 1 bunch scallions, chopped (green part only) * 4 eggs (beaten) * 3 cloves garlic (minced)
Served with * Romaine or iceberg lettuce, shredded and bean sprouts. * Fine shrimp sauce (mam tom) * Lime wedges
To cook Noodles
1) Boil one pot of water on high.
2) When water is once boiled then add one bag of noodles in.
3) Let noodles cook for 2-5 minutes on medium-high, remember to stir the noodle to avoid the noodle sticking to the pot.
4) After 2-5 minutes, place a draining basket in the sink to poor the noodles in.
5) Drain the boiled water and rinse with cold water, after rinsed with cold water rinsed again with warm water to keep warmth in the noodles.
6) After rinsed drain water and then pour noodle into a big bowl to be ready to be served after the Broth and Crab mixture is made.
To Cook Broth and Crab Mix
1)In a big pot on medium-high heat pour 1 teaspoon of vegetable oil in and 3 cloves of minced garlic in and cook until its golden brown.
2) Put in the 6 quartered medium tomatoes in and cook until the tomatoes are soft.
3) While the tomatoes are cooking for 2-5 minutes, make the broth or use 10 cups of pork or chicken stock.
4) If not, to make the broth boil another pot of 10 cups of water.
5) After water has boiled turn off the heat and add
1.5 tablespoons fish sauce
1.5 teaspoons “Fine shrimp sauce”