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- Cuisine: Vietnamese
Ingredients
6 litres Chicken stock150g pork mince
200g tin crab mince
400g tin crab meat in spices
200g fresh crab meat
200g dried shrimps, blended
3 tbsp fish sauce
12 eggs
6 Tomatoes, chopped into large chunks
8 Spring onions
1 packet of lightly fried fresh bean curd (tofu)
3 tbsp tomato paste
Oil
180g Tamarind – soaked overnight in water or cooked for 10 min in water
1 Lemon
1 tbsp sugar
450g pack Vermicelli noodles
1 Lettuce
Preparation
Place the pork mince into a large bowl. Add all the crab meat, the dried shrimps12 eggs and fish sauce. Mix well.
In a very large saucepan, bring the chicken stock to the boil. One spoonful at a time, scoop the pork and crab mixture into the stock. When the meat rises to the surface of the stock, add the tomatoes and sliced bean curd.
In a separate small saucepan, heat a splash of olive oil and 3 tablespoons of tomato paste and stir for a couple of minutes. Pour over the top of the soup to add colour. Place the pre soaked tamarind paste into a strainer over the soup. Pour a couple of spoonfuls of the hot broth through the sieve to help release the flavour from the pulp.
Add the chopped spring onions, juice of the lemon and sugar.
To serve:
Soften the Vermicelli noodles in hot water and place a handful into individual soup bowls. Pour the soup over the noodles. Top with thinly sliced lettuce.
If you enjoyed this Pork, crab and noodle soup recipe (bun rieu) then browse more Vietnamese recipes and our most popular hainanese chicken rice recipe.
Vietnamese Restaurants
Displaying 10 of 273 Vietnamese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Le Bich | Balmain | |
| 2. | Thy Thy 1 | Richmond | |
| 3. | Kinh Do | Macquarie | |
| 4. | Pho Phu Quoc | Dickson | |
| 5. | Tu Do | O'Connor | |
| 6. | Phi Yen | Northbridge | |
| 7. | Viet Hoa | Perth | |
| 8. | Vietnam Restaurant | Pennington | |
| 9. | Green Papaya | East Brisbane | |
| 10. | Binh Minh | Richmond |
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