Bun Rieu

I can eat Bun Rieu every week but my husband is not such a HUGE FAN ...so every chance I get to make it...I would make a HUGE POT and freeze some of the broth so I can have it for the next few days ;) 

INGREDIENTS: 

1 bag of rice vermicelli ( about 10 oz) 

1 gallon water 

1 lb pork tips 

1/4 cup dried shrimp (soak in water so that it can get soft) 

4 roman tomato or 2 regular tomato (sliced) 

1/2 cup sliced green onion (green part) 

4 oz ground pork 

1 small can crab paste (Asian Market--they sale in can or jar...and shrimp or carb flavor) 

1 TBS fish sauce

1 TBS sugar

1 tsp fine shrimp sauce (man tom--shrimp paste--Asian Market) 

4 eggs beaten 

***cooked TOFU (optional) 

Garnish: 

chopped cilantro

basil

green onion

lime

chili sauce

**shrimp paste (man tom) 

DIRECTIONS: 

Cook vermicelli noodle according to package. Then drain and set aside. 

In a large stock pot pour in the gallon water and add in the pork tips (making the pork stock).  If you don't want to make your own stock...you can use ready made stock (chicken or pork--optional) 

Cook stock for about 1 hrs ...remember to skim off all the froth and fat off the top. 

In a mixing bowl combine the ground pork, crab paste, fish sauce, shrimp sauce (man tom), dried shrimp and sugar. COMBINE then add the 4 beaten eggs and MIX in blender.  Pause about 4 times...DON'T over PUREE!!! 

Next pour the ground pork mixture into the boiling pork stock pot. I usually SPOON in the ground meat mixture so that it makes these balls/patty.  Season with more fish sauce and sugar to taste!!!  Right before you turn off the stove...add in your sliced TOMATO and cook tofu. 

Bun Rieu

Everytime  we go to Houston, Texas ...we alway try to stop at this Restaurant called Thien Thanh so that I can have my Bun Rieu Oc...I love bun rieu but MISTER isnt a huge fan of bun rieu because of the man thom (shrimp paste). So I usually make it at home without it and just add it to my individual bowl.  I find that bun rieu is the easiest and one of those quick soup to make that is filled with tons of flavor. I love to eat mines with lots of tofu and VEGGIES (bean sprout, rau mong, lots of basil, cilantro and  mint leaves) 

When the weather is nippy and gloomy outside I usually wipe up a pot. 

INGREDIENTS: 

1 gallon  of pork or chicken stock ( I usually use the baby pork ribs so that I can have some meat in there besides the rieu and tofu) 
1 can of 14 oz of crab meat paste in spices ( we like Lee Brand)
4 eggs, beaten
1 cup of crab meat, either fresh or canned/frozen drained
1 lb of ground pork
1 TBS of fish sauce
1 TBS of sugar
1 large onion--I used a whole one and just throw in the broth (washed and peeled)  1 tsp of ground pepper
1 TBS of of fine shrimp paste..man thom...very salty so be careful 
tomato paste...if u want the red color ...

1/4 C of dried shrimp (soaked in warm water)---optional...I dont add the dry shrimp cuz hubby doesnt like the smell 
8 cloves minced garlic 

4 large ripe tomatoes (quartered)
10 medium sized fried tofu (halved)
1 bunch of green onion--chopped

1 bunch of cilantro...or other asian herbs...I also used mint..and lettuce, bean sprout, rau muong 

1 packet of vermicelli noodles



(I used a food processor to make my crab mixture) 

Cook the vermicelli noodles and set aside. 

At the same time add pork or chicken stock into large pot and bring to boil.

In the meantime, make the crab mixture. Combine ground pork, crab, can of crab meat in spices, shallots, fine shrimp paste, fish sauce, dice garlic,  pepper, and sugar. Add the beaten eggs and mix well. I actually put it all in a food processor and pulse it a few times ...so it can mix and chopped up.  

When the stock comes to a boil, slowly add this crab mixture into stock. Now add the  quartered TOMATOES  and tofu and bring to boil again. Finally, season stock with additional salt or fish sauce. Mix in tomato paste if you  want more of the red color

Add vermicilli noodles to bowl and ladle on the bun rieu.

Garnish with sliced green onion and chopped cilantro...bean sprout..lettuce, mint, and rau muong.

ENJOY!!!