Bun Rieu

Name: Bun Rieu
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 1.5 L tomato broth; 200 g crab paste; 400 g rice vermicelli; 2 tomatoes; 1 block tofu; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Bun Rieu is a beloved dish that hails from the northern regions of Vietnam, where it is a staple in the repertoire of local crab noodle shops. This home-cooked version captures the essence of those bustling eateries, with a focus on generous seasoning and a welcoming table. The recipe has been passed down through generations, reflecting the way Vietnamese family cooks bring it to life, sharing a meal that is as much about the experience as it is about the flavors.

Expect a bowl of Bun Rieu to offer a rich tomato broth, infused with the distinct taste of crab paste, each spoonful carrying the subtle brininess of the sea. The tender rice vermicelli and soft tofu provide a comforting counterpoint, while the tomatoes add a burst of freshness. Adjust the fine sea salt to your liking, ensuring each bite is perfectly balanced, embodying the warmth and generosity of a Vietnamese home-cooked meal.

Ingredients

1.5 Ltomato broth
200 gcrab paste
400 grice vermicelli
2tomatoes
1 blocktofu
to tastefine sea salt

Method

Begin by heating a large pot over medium heat. Add a tablespoon of oil and swirl to coat the bottom. Once the oil is shimmering, add the crab paste, stirring continuously to prevent sticking. Cook until the paste becomes fragrant and slightly darker in color, about 2-3 minutes.
Slice the tomatoes into wedges and add them to the pot. Stir gently to coat them with the crab paste. Allow the tomatoes to cook until they start to soften and release their juices, which will take about 5 minutes. This step helps build a rich base for the broth.
Pour in the 1.5 L of tomato broth. Stir to combine with the crab paste and tomatoes. Bring the mixture to a gentle simmer, ensuring that the flavors meld together. The broth should take on a reddish hue and a slightly thicker consistency.
While the broth simmers, cut the tofu block into bite-sized cubes. Carefully add the tofu to the pot, allowing it to absorb the flavors of the broth. Simmer for another 10 minutes, or until the tofu is heated through and tender.
Cook the rice vermicelli according to package instructions in a separate pot. Once cooked, drain and rinse under cold water to stop the cooking process. This ensures the noodles remain firm and do not become mushy when added to the soup.
Taste the broth and adjust the seasoning with fine sea salt as needed. The broth should be savory with a hint of sweetness from the tomatoes. If desired, add a splash of lime juice or a sprinkle of fresh herbs to enhance the flavor.
To serve, place a portion of rice vermicelli into each bowl. Ladle the hot broth over the noodles, ensuring each bowl gets a generous amount of tomatoes and tofu. Serve immediately, allowing everyone to enjoy the Bun Rieu while it's hot and aromatic.