Cooking crab broth vermicelli (bún riêu) with PorKwan crab seasoning and fresh noodles is very simple and convenient. First, soak fresh Bamboo Tree noodles in boiling water for about 3 minutes, then drain and rinse with cold water. Next, stir-fry chopped shallots and stir-fry tomatoes until softened, then add the broth to the pot. When the broth boils, add the box of PorKwan crab seasoning to give the broth a rich flavor. The riêu mixture is made with minced meat, crushed dried shrimp and eggs, and then added to the soup to be cooked. Finally, add fried tofu and season to taste. The final crab broth vermicelli has a delicious crab flavor, typical of Vietnam , and is easy to make at home.
What is bún riêu (vermicelli with crab broth)?
Bun rieu ( crab broth vermicelli ) is a traditional Vietnamese noodle dish, featuring a freshwater crab-flavored broth, accompanied by ingredients such as tomatoes, tofu, and crab rieu. Crab rieu is a mixture of ground crab meat, often combined with eggs and meat to create a creamy, chewy texture. The broth has a slight acidity from the tomatoes and fermented rice vinegar (or tamarind), and is served with rice noodles, fresh vegetables such as water hyacinth stems, banana blossoms, and sometimes mắm tôm (fermented shrimp paste) to add a more pronounced flavor. This dish reflects the richness of Vietnamese cuisine, combining the sweetness of the crab with the refreshing acidity of the broth.
How to make crab broth vermicelli
Ingredients needed to cook crab broth vermicelli
- Crab seasoning for Por Kwan crab broth vermicelli: 1 box
- Bamboo Tree Fresh Noodles: 500g
- Tomatoes: 3-4, quartered
- Tofu: 2 pieces, diced and fried
- Shallots: 2, finely chopped
- Dried shrimp: 50g, soaked in warm water until softened
- Minced pork: 200g (optional)
- Eggs: 2
- Broth: 1.5 liters (can be made with pork bones or water)
- Other seasonings: fish sauce, sugar, salt, pepper
Instructions for cooking vermicelli in crab broth
Preparation of ingredients:
Soak fresh Bamboo Tree noodles in boiling water for about 3 minutes, drain and rinse with cold water to firm up the noodles.
Cut the tofu into cubes and fry until golden brown.
Wash and cut the tomatoes into quarters.
Soak dried shrimp in warm water to soften, then grind or puree.
Preparation of the riêu:
Mix the ground pork, crushed shrimp, 2 eggs and a pinch of salt in a bowl. Mix well until smooth.
Click here to buy crab seasonings for cooking crab broth noodles .
Cooking the broth:
Brown the shallots in a pan with oil, then add the tomatoes and sauté until soft. Add a pinch of fish sauce and sugar to soften the tomatoes.
Pour 1.5 liters of broth into the pan and bring to the boil.
Once the broth is boiling, add the can of Por Kwan crab seasoning. Stir well so that the seasoning dissolves into the broth.
Cooking the riêu:
When the broth starts to boil again, use a spoon to add portions of the riêu mixture to the pot. Let it cook over low heat until the riêu floats and is cooked.
Finalization:
Add the fried tofu pieces to the broth and simmer for another 5 minutes so the tofu absorbs the flavors.
Taste and adjust seasoning with fish sauce, salt and pepper to your preference.
Presentation:
Place the fresh Bamboo Tree noodles in a bowl, then pour the crab rieu broth over it, along with the ingredients (tomatoes, tofu, crab rieu).
Serve with fresh herbs like Thai basil, water hyacinth, mung bean sprouts or banana blossom to taste.
Remarks
- PorKwan Crab Seasoning saves time by simplifying the preparation of crab broth vermicelli, while maintaining an authentic crab flavor.
- For a richer taste, you can also prepare a side sauce using mắm tôm.
