Crab Noodle Soup Recipe

(Bun Rieu)

Ingredients : Serves 6

1 kg

1 kg

50 g

1/2 teaspoon

1 tablespoon

3 cloves

2

1 tablespoon

2 pieces

1 tablespoon

1 teaspoon

2 tablespoon

1 tablespoon

1 kg

For garnishing

1

1 sprig

1

1

50 g

2-3 sprigs

2-3 leaves

2

Mud crabs

Pork bones

Dried shrimps

Salt, or to taste

Cooking oil

Garlic, peeled and crushed

Large tomatoes, each cut into wedges

Annatto seed oil

Firm bean curd, cut into small cubes and fried

Tamarind pulp

Sugar

Fish sauce

Fine shrimp paste

Fresh rice vermicelli

Spring onion, chopped

Coriander (cilantro) leaves

Banana but, outer layers removed, yellow centre shredded

Red chili, thingly sliced

Bean sprouts

Mint leaves

Thai parsley leaves

Limes, cut into wedges

Fermented anchovy paste

• Pound crabs with some salt then mix with 2 liters water.

• Strain to get liquid then stir residue into another 2 liters water. Strain once more and discard residue.

• Pour strained water into a large pot. Add pork bones and dried shrimps.

• Bring to the boil and add salt to taste. Leave to boil for 1 hour 20 minutes then strain stock.

• Heat oil in a pan and stir fry garlic and tomatoes. Combine with annatto seed oil and pout into stock.

• Add fried bean curd and tamarind pulp. Season with sugar, fish sauce, shrimp paste and salt.

• Divide rice vermicelli equally into 6 serving bowls.

• Pour stock over and garnish with spring onion.

• Serve remaining garnishes on the side.