Pork, crab and noodle soup recipe (bun rieu)
- Cuisine: Vietnamese
Ingredients6 litres Chicken stock
150g pork mince
200g tin crab mince
400g tin crab meat in spices
200g fresh crab meat
200g dried shrimps, blended
3 tbsp fish sauce
6 Tomatoes, chopped into large chunks
8 Spring onions
1 packet of lightly fried fresh bean curd (tofu)
3 tbsp tomato paste
180g Tamarind – soaked overnight in water or cooked for 10 min in water
1 tbsp sugar
450g pack Vermicelli noodles
PreparationPlace the pork mince into a large bowl. Add all the crab meat, the dried shrimps
12 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.
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.
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