krishanneelay
This recipe has been forked 1 time
Originally from trudy

Mom’s Bún Riêu Cua

1 lb. Vietnamese vermicelli noodle
3 tbsp. roast chicken base 
½ cup dry shrimp
3 egg white
7 oz. spicy crab paste
8 oz. fresh or can lump crabmeat
4 big tomatoes
24 oz. fried tofu
1 tsp. tamarind soup mix
1 tbsp. Fish sauce
2-3 pieces of rock sugars
Pinch of salt
Pinch of Black pepper 
Assorted Vietnamese Vegetables: bean sprout, baby lettuce, water spinach stems, lime, and herbs (mint and/or cilantro)


  1. Wash all the vegetables and place into the dish and set aside.
  2. Cook the vermicelli noodle in boiling water for 12 minutes. When done cooking, drain and rinse under running cold water to remove excess starch. Drain completely and place in the microwave for 2 minutes then put aside.
  3. Soak dry shrimp in hot water for 5 minutes then drain the water from the dry shrimp into a pot.  
  4. Using a food processor, pulse the shrimp into little pieces for about 45 seconds.
  5. In a large bowl, mix the dry shrimp, spicy crab paste, lump crab meat and eggs white all together. Season with a pinch of salt and black pepper.
  6. Bring 8 cups of water and the roast chicken base in the pot to a boil. Then add tamarind soup mix to the soup. Let the soup boil for a few minutes.
  7. Cut the fried tofu into small pieces and then add them into the soup. Let it simmer for 5 minutes.
  8. Cut the tomatoes into half and then thirds and put into the soup, seasoning with salt, fish sauce and pieces of rock sugar to taste.
  9. Wait for the soup to boil again then turn the heat down to medium and slowly scoop the crabs meat mixture into the soup one scoop at the time. The crab mixture is done when it floats up to the surface after a couple of minutes.
  10. For assembly, place the noodles into a bowl, then pour the soup over the noodles along with tofu, crab meat mixture, and tomatoes. It can be served with your choice of vegetables.