Bún Riêu (Vietnamese Crab and Tomato Soup)

By: takestwoeggsPosted: 25/10/2022 Updated: 01/12/2023
Prep 20 minutes
Cook 2 hours 30 minutes
Total 2 hours 50 minutes
Bún riêu or Vietnamese crab noodle soup is the queen of comfort Vietnamese soups and is a hidden gem worth talking about. This is my mom’s special bun rieu recipe made with a flavorful homemade tomato pork broth and topped with crab meatballs, fried tofu, and a handful of herbs.
Bún Riêu (Vietnamese Crab and Tomato Soup)

Bún riêu or Vietnamese crab noodle soup is the queen of comfort Vietnamese soups and is a hidden gem worth talking about. This is my mom’s special bun rieu recipe made with a flavorful homemade tomato pork broth and topped with crab meatballs, fried tofu, and a handful of herbs.

A bowl of Vietnamese crab and tomato soup topped with fresh herbs.

When it comes to bún riêu—if you know you know. Bun rieu or Vietnamese crab and tomato noodle soup is the ultimate comfort soup. The depth of flavors and complexity that stem from a rich tomato, pork-based soup paired with soft, melt-in-your-mouth crab meatballs and juicy fried tofu bites is the reason why it’s one of my favorites.

This Vietnamese crab soup is not as well known as pho or bun bo hue, but trust me it is just as delicious. This bun rieu recipe is my mom’s special recipe that she has been tinkering with for decades. I’m so excited to share this family recipe with you so that you can experience the comfort of a warm hug from a Vietnamese tomato noodle soup.

I’ve broken down the steps for this bun rieu cua recipe below with a section for tips and trips for extra recommendations. If you loved this comforting Vietnamese recipe, be sure to check out my bun bo hue, bun thit nuong, and thit kho recipes!

Looking down at a person eating a bowl of Vietnamese crab and tomato soup.

Why You’ll Love This Recipe

  • Bún riêu is the most comforting noodle soup that is full of umami from the pork, and crab meatballs aka the rieu.
  • This bun rieu recipe is made with relatively easy-to-find ingredients that you can source online if you do not have access to a Vietnamese market.
  • You can make this Vietnamese crab and tomato noodle soup recipe easily by following my step-by-step instructions with helpful tips and FAQ sections.
Someone lifting noodles with chopsticks from a bowl of Vietnamese bun rieu.

Kitchen Equipment

You will only need a few kitchen pantry essentials for this bún riêu recipe.

  • 8-quart stock pot: this recipe yields enough soup broth to fill an 8-quart stock pot. You can double this recipe with a large 16-quart pot if you’d like.
  • Skimmer: since this pork broth is made from scratch, you will need a soup skimmer to skim the scum off the top of the bun rieu cua.
  • Large Skillet: use a large skillet to saute the tomatoes and fried tofu
  • Mini Food Processor: this is a “like to have” not a “must have” kitchen tool. I use my mini food processor to mince my garlic and shallots quickly.
  • Mixing bowl: you will need a large mixing bowl to make your rieu, your crab meatballs.

Ingredients

The ingredients list for this bun rieu cua or Vietnamese crab soup recipe may be extensive but the depth and complexity of flavors make it worth it!

Broth

  • Pork Spare Ribs: ask your butcher to slice the spare ribs into 2-inch thick pieces. The bones from the pork ribs will create the base for your bún riêu.
  • Boneless Chicken Thighs: my mom’s secret to making a delicious broth is always adding more chicken to it for a deep, rich umami flavor.
  • Daikon: cooked sliced daikon adds a sweet natural flavor to the broth.
  • Yellow Onion: adds a sweet aromatic flavor to the broth.
  • Palm Sugar: sweetens the broth by adding hints of caramel and smokey hints of maple to the Vietnamese crab soup. You can find palm sugar at your local Asian grocery store or online.
  • Chicken Bouillon Powder: chicken bouillon powder adds additional flavors of chicken, onion, parsley, and spices to the broth.
  • Salt: adds additional seasoning to the broth.
  • Monosodium glutamate (optional): or msg boosts the flavor of food resulting in an umami taste. There’s a common misconception that MSG is bad for your health however, the FDA regards MSG as safe in moderation. It makes the bun rieu more savory and flavorful, but this is an optional ingredient.
All the ingredients labeled to make the broth for Vietnamese crab soup.

Tomato Base

  • Shallots: adds an aromatic layer to the tomato noodle soup. Be sure to saute the shallots until they are golden brown for the best flavor.
  • Roma Tomatoes: you can use any type of tomato for this Vietnamese crab soup. However, I like the tangy garden fresh tomato taste that Roma tomatoes add to the soup.
  • Fried Tofu: you can find fried tofu in the refrigerator section of any Asian grocery market. I like using ones that are bite-sized and look like little puffs.
  • Tomato Paste: this Vietnamese tomato noodle soup is known for its signature red color which comes from using tomato paste.
  • Fish Sauce: adds another umami layer to the broth. I recommend using Three crabs or Red Boat fish sauce.
  • Granulated Sugar: balances the tart flavors from the tomato and tomato paste.
All the ingredients to top off the broth base with.

Crab Meatballs (Rieu)

  • Shallot: adds aromatic flavor to the meatballs
  • Garlic: adds aromatic flavor to the meatballs
  • Crab Meat: I used canned crab meat but if you want to be extra fancy, frozen or fresh crab meat works as well.
  • Crab Paste with Soya Oil: crab paste with soya oil is the main ingredient that gives bun rieu its signature flavor. You can find this crab paste with soya oil at any Vietnamese grocery store or online!
  • Tomato Paste: adds a hint of tomato tanginess to the meatballs
  • Ground Pork: is the “meat” part of the crab meatballs. It helps the crab bind together into balls
  • Eggs: the eggs are the binding ingredient for the crab meatballs. Most recipes only ask for 1-2 eggs but they end up with broken meatballs.
All the ingredients to make Vietnamese crab meatballs.

Serve

Below are the type of noodles and fresh herbs and vegetables that you can choose from to top your bowl of bun rieu cua.

  • Vermicelli rice noodles
  • Bean Sprouts
  • Thai Basil
  • Mint
  • Vietnamese perilla (tia to)
  • Vietnamee balm (Kinh gioi)
  • Limes
All the fresh herbs and noodles to serve with Vietnamese crab and tomato soup.

Substitutions and Additions

Not many substitutions or additions can be made to this recipe if you are going for an authentic bun rieu bowl. However, I’ve listed a few alternatives below.

  • Brown sugar: if you cannot easily find palm sugar, you can substitute it for brown sugar instead.
  • Medium Soft Tofu: instead of canned crab, you can use drained medium soft tofu. It will yield the same soft and tender meatball.
  • Shrimp: I have seen some recipes add shrimp to add to the bowl for more protein.

How to Make Bún Riêu

For Vietnamese soup, this bun rieu recipe is really straightforward and easy to make. I recommend reading the instructions through once before you begin.

Broth

  1. Blanch the pork. In a medium-sized pot, add the washed pork ribs, chicken, and enough water to cover them. Bring the water to a boil, then drain the water and rinse off the pork and chicken.
Blanching the pork and chicken in a large pot of water.
  1. Make the broth. In a large 7 qt pot, add the blanched pork ribs, chicken thighs, daikon, yellow onion, palm sugar, and chicken bouillon powder. Then fill enough chicken stock to reach the brim of the pot leaving about 1 inch at the top.
  2. Cook the broth. Bring the pot to a boil on high heat. Then when it reaches a boil lower the heat to medium-high heat and simmer for 2 hours. Skim the scum off the top of the broth. After 1 hour removes the pork ribs and set them aside. Then lower the heat to medium-low. After 2 hours remove the daikon, onion, and chicken thighs and throw them away.
  3. Saute the tomatoes. While waiting for the broth to simmer, add 2 tablespoons of olive oil in a large skillet on medium-high heat and saute the minced shallots until translucent about 1 minute. Then add the tomatoes and 1/3 remaining tomato paste. Saute the tomatoes until they soften, about 2-3 minutes until the tomatoes soften.
  4. Saute the tofu. Then toss in the fried tofu, fish sauce, and sugar. Mix to combine and continue cooking for another 2 minutes.
Sautering the tomatoes and tofu in a large skillet.
  1. Add to the broth. Add the tomato mixture and the pork ribs into the soup pot and bring the soup to a boil.

Crab Meatballs (Rieu)

  1. Pulverize the shallots and garlic. In a food processor, grind 2 shallots and garlic until pulverized.
  2. Mix the rieu together. In a large mixing bowl, mix together the shallots, garlic, crab, shrimp paste, 2/3 can tomato paste, ground pork, and eggs. Mix until combined.
Vietnamese crab meatball mixture in a large mixing bowl.
  1. Cook the rieu. Once the soup is at a boil, spoon large 1-2 inch dollops of the rieu into the soup. Then cook the rieu for an additional 10 minutes. Skim the scum off the top of the broth.
  1. Taste to finish. Once the rieu has cooked, taste the broth to see if you need added salt or fish sauce.
  2. Serve. Serve with vermicelli noodles, bean sprouts, limes, and Vietnamese herbs. Enjoy!
Up close of a bowl of Vietnamese Bun Rieu.

Tips for the Best Bun Rieu

  • Par boil the pork for a clean broth. This is a crucial step in getting a clean clear broth. To do this, simply cover the pork with water in a pot, bring it to a boil, and then drain and rinse the pork.
  • Skim the scum. Parboiling removes the first layer of impurities from the broth, the remaining will rise to the surface as the broth begins to boil. Once the broth starts to boil, use a skimmer to skim the top layer of scum from the soup.
  • Saute the shallots for the tomatoes until caramelized. Make sure the shallots are caramelized before adding the tomatoes. This adds an additional layer of depth and flavor to the broth.
  • Simmer the pork ribs until tender. When I say “simmer,” I mean the broth to have a few medium-sized bubbles around the edges of the pot. Be careful to not have a roaring boil where the soup is splattering everywhere, but also do not have the heat too low to have no bubbles at all reach the surface.
  • Taste to finish! As Gordon Ramsy always says, “taste everything.” The final dish will be as good as it tastes! So if it is a little bland, add a little salt or if it needs a little more umami, add a teaspoon of fish sauce. A recipe can only take you so far, trust your instincts to make the final touches.

Storage Instructions

You can store this bun rieu recipe in soup containers or large mason jars separate from the vermicelli noodles in the refrigerator for up to 5 days.

Alternatively, you can store this bun rieu cua in freezer-safe containers in the freezer for up to 3 months.

To reheat, simply heat the soup in a pot until it reaches a gentle simmer.

Frequently Asked Q’s & A’s

What is bún riêu?

Bun rieu is a Vietnamese vermicelli noodle soup that is made with pork-based broth and has tomatoes, onions, crab meatballs, and fried tofu. It is typically served with a plate of fresh bean sprouts and Vietnamese herbs.

What does bun rieu taste like?

Bun rieu is a delicious, savory, and umami-packed Vietnamese noodle soup. It has sweet notes from the daikon, yellow onion, and palm sugar, umami notes from the pork ribs, chicken powder, tomato paste, and fish sauce, and a tart finish from the Roma tomatoes.

What does bún mean in Vietnamese?

Bún translates into noodles in English.

What does riêu mean?

Rieu refers to the large crab meatballs in the soup that are made with crab meat and eggs. Rieu in Vietnamese roughly translates to sea foam. Since the crab meatballs are really soft and tender, they tend to break apart and float to the top of the soup similar to sea foam.

Is bún riêu gluten free?

Yes! the vermicelli noodles and all the ingredients to make this Vietnamese crab soup are gluten-free.

What is MSG?

MSG or monosodium glutamate is a food additive derived from glutamic acid that naturally occurs in many foods like tomatoes and cheese. MSG enhances the savory aspects of umami. You can find MSG in canned chicken noodle soup, Doritos, and Konbu.
MSG has been recognized by the FDA as safe since 1958. It has only gotten a bad reputation due to racism and questionable research from the 1960s that characterized Asian food as “exotic,” “bizarre,” and “excessive.”
But to each their own, I like adding MSG because it takes my bun rieu from 0-100. You can omit it if you’d like just substitute it with more salt or chicken bouillon powder.

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Recipe

Up close of a bowl of Vietnamese Bun Rieu.

Bún Riêu (Vietnamese Crab and Tomato Soup)

5 from 2 votes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Bún riêu or Vietnamese crab noodle soup is the queen of comfort Vietnamese soups and is a hidden gem worth talking about. This is my mom’s special bun rieu recipe made with a flavorful homemade tomato pork broth and topped with crab meatballs, fried tofu, and a handful of herbs.
Servings: 6 servings
Print Recipe

Ingredients

Broth

Tomato Base

  • 2 shallots minced
  • 7 Roma tomatoes wedge cut
  • 8 oz fried tofu
  • 3 tablespoons (2 oz) tomato paste
  • cup fish sauce
  • 2 tablespoon granulated sugar

Crab Meatballs (Rieu)

  • 1 shallot
  • 2 cloves garlic
  • 1 can (6 oz) crab meat
  • 1 can (7 oz) crab paste with soya oil
  • ½ cup (4 oz) tomato paste
  • 1 ½ lb ground pork
  • 6 large eggs

Serve

Instructions

Broth

  • Blanch the pork. In a medium-sized pot, add the washed pork ribs, chicken, and enough water to cover them. Bring the water to a boil, then drain the water and rinse off the pork and chicken.
  • Make the broth. In a large 7 qt pot, add the blanched pork ribs, chicken thighs, daikon, yellow onion, palm sugar, and chicken bouillon powder. Then fill enough chicken stock to reach the brim of the pot leaving about 1 inch at the top.
  • Cook the broth. Bring the pot to a boil on high heat. Then when it reaches a boil lower, the heat to medium-high heat and simmer for 2 hours. Skim the scum off the top of the broth. After 1 hour remove the pork ribs and set aside. Then lower the heat to medium-low. After 2 hours remove the daikon, onion, and chicken thighs and throw away.
  • Saute the tomatoes. While waiting for the broth to simmer, in large skillet on medium high heat, add 2 tablespoons of olive oil and saute the minced shallots until translucent about 1 minute. Then add the tomatoes and 1/3 remaining tomato paste. Saute the tomatoes about 2 minutes until the tomatoes soften.
  • Saute the tofu. Then toss in the fried tofu, fish sauce, and sugar. Toss to combine and continue cooking for another 2 minutes.
  • Add to the broth. Add the tomato mixture and the pork ribs into the soup pot and bring the soup to a boil.

Crab Meatballs (Rieu)

  • Pulverize the shallots and garlic. In a food processor, grind 2 shallots and garlic until pulverized.
  • Mix the rieu together. In a large mixing bowl, mix together the shallots, garlic, crab, shrimp paste, 2/3 can tomato paste, ground pork and eggs. Mix until combined.
  • Cook the rieu. Once the soup is at a boil, spoon large 1-2 inch dollops of the rieu into the soup. Then cook the rieu for an additional 10 minutes. Skim the scum off the top of the broth.
  • Taste to finish. Once the rieu has cooked, taste the broth to see if you need added salt or fish sauce.
  • Serve. Serve with rice noodles, fresh herbs, a squeeze of lime and enjoy!

Notes

  • Par boil the pork for a clean broth. This is a crucial step in getting a clean clear broth. To do this, simply cover the pork with water in a pot, bring it to a boil and then drain and rinse the pork.
  • Skim the scum. Parboiling removes the first layer of impurities from the broth, the remaining will rise to the surface as the broth begins to boil. Once the broth starts to boil, use a skimmer to skim the top layer of scum from the soup.
  • Saute the shallots for the tomatoes until caramelized. Make sure the shallots are caramelized before adding the tomatoes. This adds an additional layer of depth and flavor to the broth.
  • Simmer the pork ribs until tender. When I say “simmer,” I mean the broth to have a few medium-sized bubbles around the edges of the pot. Be careful to not have a roaring boil where the soup is splattering everywhere, but also do not have the heat too low to have no bubbles at all reach the surface.
  • Taste to finish! As Gordon Ramsy always says, “taste everything.” The final dish will be as good as it tastes! So if it is a little bland, add a little salt or if it needs a little more umami, add a teaspoon of fish sauce. A recipe can only take you so far, trust your instincts to make the final touches.
  • Storage: You can store this bun rieu recipe in soup containers or large mason jars separate from the vermicelli noodles in the refrigerator for up to 5 days. Alternatively, you can store this bun rieu cua in freezer-safe containers in the freezer for up to 3 months. 

Nutrition:

Calories: 2112kcal | Carbohydrates: 54g | Protein: 127g | Fat: 151g | Saturated Fat: 48g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 59g | Trans Fat: 1g | Cholesterol: 776mg | Sodium: 3500mg | Potassium: 2497mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1507IU | Vitamin C: 33mg | Calcium: 244mg | Iron: 9mg

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