One of my favorite Vietnamese soups is Bun Rieu. It's made with crab, shrimp & pork meatballs. I take a short cut with Cot Bun Rieu to make the broth--you can find it in Asian markets.
Next, you'll need crab in spices. You can use either this can
or 2 of these jars. Neither have much crab. You may want to add extra crab.
Make the broth then add sautéed tomatoes.
I use these Vietnamese rice vermicelli.
You'll also need herbs. I like cilantro and shiso leaves (perilla).
Finished product.
Bun Rieu
8 cups water
Cot bun rieu
8 Roma tomatoes
2 jars crab in spices
1/4 lb ground pork
1/4 lb ground shrimp
2 eggs
Deep fried tofu
Bean sprouts
Rice vermicelli
Shredded cabbage
Cilantro
Shiso leaves
Make the broth following the directions on the cot bun rieu container. Quarter the Roma tomatoes and saute in oil until soft. Add to the broth.
Combine ground pork and ground shrimp. Stir in crab in spices and add eggs. Drop by spoonfuls into the broth. Add the fried tofu and bean sprouts.
Prepare the vermicelli according to package instructions. Drain and place on sheet pan to dry.
Microwave the cabbage for 1 minute.
Add vermicelli to bowl, top with shredded cabbage. Spoon broth over noodles and add cilantro and shiso leaves.
2021 05 24
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