February 2, 2017

Vietnamese Crab & Tomato Soup “Bún riêu”

Vietnamese Bún riêu is a tomato and crab soup with rice noodles. It’s one of my favorites, and is so much easier to cook than it looks.

Here’s my version of the traditional dish, using extra tomatoes, pork, crab & shrimp meatballs and soft tofu.


As always, start organized. Get your mise en place in order.

Slice 4 plum tomatoes into eighths, 3 beefsteak tomatoes into quarters. Slice tofu. Peel and dice shrimp. Boil noodles. Set all aside as your beautiful mise en place.


Bring 5 32oz Chicken Stock to a boil. Add 2 tsp shrimp paste.


Mix 1.5 lb ground pork, 1lb crabmeat, 1 14 oz Minced crab in spices can, 4 eggs, 2 tsp shrimp paste, 1/2 lb diced shrimp, 1 tsp salt, 1 tsp pepper, 1 tbsp fish sauce.

Using an ice cream scooper, scoop one meatball mix scoop at a time and slowly dip into boiling broth. About two seconds later, turn the scoop while still submerged and allow the ball to fall into the broth.

About halfway through, add the larger tomato slices into the broth. Finish meatballing then add the rest of the tomatoes. Stir. Add tofu. Add half of your bean sprout supply. Stir then simmer. Taste in about 10 minutes and add fish sauce or shrimp paste as needed.

To serve, add noodles in your bowl. Pour broth over, adding meatballs, tofu and tomatoes equally.
Top with raw bean sprouts and chopped green onion. Add Mam tom if you’re feelin crazy.


Slurp up and take a nap. Enjoy!


Vietnamese Crab and Tomato Soup (Bún riêu)
Vietnamese soup with pork-crab-shrimp meatballs and tofu in a spicy, savory tomato soup served with rice noodles.
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
  1. 4 plum tomatoes, sliced into eighths
  2. 3 beefsteak tomatoes, quartered
  3. 15.5 oz box of soft tofu, sliced into small cubes
  4. 1/2 lb raw shrimp, peeled, diced
  5. 1 bag of thin rice vermicelli noodles
  6. 160 oz chicken stock (or 5 boxes of 32 oz)
  7. 4 tsp shrimp paste
  8. 1.5 lb ground pork
  9. 1 lb crabmeat
  10. 14 oz minced crab in spices
  11. 4 eggs
  12. 1 tsp salt
  13. 1 tsp pepper
  14. 1 tbsp fish sauce
  15. 1 bag bean sprouts
  16. green onions for garnish
  17. fine shrimp sauce (mam tom) as condiment
Mise en place
  1. Slice plum tomatoes into eighths
  2. Slice beefsteak tomatoes into quarters
  3. Slice tofu into cubes
  4. Peel, dice raw shrimp
  5. Boil and drain noodles
  1. Boil chicken stock in a large stock pot. Add 2 tsp shrimp paste.
  1. In a large mixing bowl, add ground pork, crabmeat, minced crab in spices, 2 tsp shrimp paste, shrimp, salt, pepper, fish sauce. Mix.
  2. Using an ice cream scooper, scoop one scoopful of mixture and slowly dip into the boiling chicken stock. Leave submerged for 2 seconds (scoop facing upwards), then turn wrist allowing meatball to fall into the broth. Repeat for half of meatball mixture.
  3. Add beefsteak tomato into broth.
  4. Finish adding meatballs to broth, followed by adding plum tomatoes and tofu. Stir. Add half bag of bean sprouts. Stir. Simmer for 10 minutes. Add fish sauce and/or shrimp paste to taste.
  1. Add a small handful of noodles to bowl. Pour broth over, add equal amounts of meatballs, tofu and tomatoes. Garnish with green onion and raw bean sprouts. Add a small scoop of Mam Tom optional.
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