What You’ll Need for Bún Riêu
Bún Riêu requires a variety of fresh ingredients to bring out its full flavor. Here’s a list of what you’ll need for this dish:
Ingredients
- For the Broth:
- 1 lb pork bones (optional, for a richer broth)
- 4 large ripe tomatoes, quartered
- 1 tablespoon annatto oil (for color)
- 1 large onion, halved
- 2 cloves garlic, minced
- 1 teaspoon fish sauce (for seasoning)
- Salt and sugar to taste
- Water (about 8-10 cups)
- For the Crab Paste Mixture:
- 1 can (6-8 oz) crab paste or crushed crab meat (available at Asian stores)
- 1/2 lb ground pork or shrimp (optional, to add more protein)
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fish sauce
- For the Toppings:
- 1 package firm tofu, cut into cubes and lightly fried
- Fresh herbs like perilla, cilantro, and Thai basil
- Bean sprouts
- Lime wedges
- Chili paste or fresh red chilies (for heat, optional)
- For the Noodles:
- 1 package (500g) dried vermicelli noodles (Bún)
Step 1: Prepare the Broth
The broth is the heart of Bún Riêu, and it’s where the distinct flavors come together. Using pork bones or a simple vegetable stock as the base will add depth to your broth.
- Blanch the Bones (Optional):
- If using pork bones, blanch them in boiling water for 5 minutes to remove impurities, then rinse them well.
- In a large pot, add 8-10 cups of water and the pork bones, then bring to a boil.
- Reduce the heat and let the bones simmer, skimming off any scum that rises to the top.
- Add Tomatoes and Aromatics:
- Heat a small amount of annatto oil in a separate pan (this oil gives a vibrant red-orange color to the broth).
- Sauté the onions and tomatoes in the annatto oil until the tomatoes soften. Add this mixture to the pot with the bones.
- Add fish sauce, salt, and sugar to taste, and continue simmering for 30-45 minutes to allow the flavors to develop.
Step 2: Prepare the Crab Paste Mixture
The crab paste mixture is what gives Bún Riêu its signature taste. This mixture combines canned crab paste with ground meat for a unique flavor and texture.
- Combine the Ingredients:
- In a mixing bowl, add the canned crab paste, ground pork or shrimp (if using), and one egg.
- Season the mixture with fish sauce, salt, and pepper. Mix well until combined.
- Form Crab Dumplings:
- Using a spoon, gently form small dumplings or lumps with the crab mixture.
- Carefully add these dumplings to the simmering broth and let them cook for about 10-15 minutes until they float to the surface, indicating they’re done.
Step 3: Prepare the Tofu and Vermicelli Noodles
Adding tofu and noodles to the soup completes the base of Bún Riêu. Here’s how to prepare them:
- Fry the Tofu:
- Cut the firm tofu into small cubes.
- In a pan, heat a small amount of oil and lightly fry the tofu cubes until golden brown on all sides. Set aside for topping.
- Cook the Vermicelli Noodles:
- Bring a pot of water to a boil and cook the vermicelli noodles according to the package instructions, usually 3-5 minutes.
- Drain the noodles and rinse them with cold water to prevent sticking.
Step 4: Finalize the Broth and Adjust Seasonings
The key to a delicious Bún Riêu is a well-balanced broth. Once the crab paste dumplings are cooked, taste the broth and adjust the seasoning as needed.
- Season to Taste:
- Add more fish sauce, salt, or sugar to taste. Some people like a bit more acidity, so you can add a touch of tamarind paste or a squeeze of lime.
- Continue simmering for another 10 minutes to let all flavors meld.
- Add Fried Tofu:
- Once the broth is seasoned to your liking, add the fried tofu cubes into the pot, allowing them to soak up some of the soup flavor.
Step 5: Assemble and Serve
With all components prepared, it’s time to assemble and serve your Bún Riêu.
- Prepare the Bowls:
- In each serving bowl, place a generous amount of vermicelli noodles.
- Ladle the hot broth over the noodles, including a few crab dumplings, tofu cubes, and tomato pieces.
- Add Fresh Toppings:
- Garnish each bowl with fresh herbs, bean sprouts, and lime wedges. If you enjoy a bit of spice, add some chili paste or fresh chili slices.
- Serve immediately, allowing diners to mix in the fresh toppings for added flavor and aroma.
Tips for Making the Perfect Bún Riêu
- Use Fresh Ingredients: Fresh herbs and ripe tomatoes make a big difference in the flavor of Bún Riêu.
- Adjust Seasoning to Your Taste: Bún Riêu should be tangy and savory, but adjust the fish sauce, salt, and sugar based on your preference.
- Experiment with Protein: Traditional Bún Riêu uses crab paste, but you can experiment with ground pork or even shrimp for variation.
- Customize with Toppings: Feel free to add other toppings like sliced jalapeños, shredded lettuce, or additional types of herbs to make the dish uniquely yours.
Frequently Asked Questions (FAQs)
Q: Can I make Bún Riêu vegetarian?
Yes! You can replace the pork bones with vegetable broth and skip the crab paste. Instead, use tofu, mushrooms, and additional seasonings to mimic the savory flavors.
Q: Where can I find crab paste?
Crab paste is typically available at Asian grocery stores or online. Look for "canned crab paste with soybean oil" for the best results.
Q: Can I make Bún Riêu in advance?
While you can prepare the broth ahead, cook the noodles just before serving, as they can become mushy if left in the soup for too long.
To Sum UP
Making Bún Riêu at home may seem like a complex task, but with a step-by-step approach, it’s achievable and rewarding. This Vietnamese Vermicelli Noodle in Tomato Soup is a flavorful, hearty dish that brings together savory crab paste, fresh herbs, and soft vermicelli noodles in a rich tomato broth. Perfect for family gatherings or a cozy night at home, Bún Riêu offers a taste of Vietnamese culture right from your kitchen.
Here are some delicious food and drinks to try when ordering from PHO restaurants in Toronto:
Rare Beef and Beef Ball (Phở Tái, Bò Viên)
Udon Noodle Soup with Crab Meat (Bánh Canh Cua)
House Special Beef Noodle Soup (Phở Đặc Biệt)
Spicy Hue Vermicelli Noodle in Soup (Bún Bò Huế)
Grilled Pork Chop on Rice (Cơm Sườn)
Vegetarian Deep Fried Spring Roll (Chả Giò CHAY)
