Bún riêu

lisa eats Bún riêu 7

Can you tell I used 7 tomatoes in this soup??? This Vietnamese meat rice vermicelli soup, called Bún riêu is my all-time favourite! I crave this every season. What am I saying? I crave it every single day! I mean, you can’t go wrong with a healthy bowl of tomato soup, which honestly doesn’t even taste like tomatoes at all. The meatballs run the show here. Ever used shrimp and crab paste in your recipes? Well, these are the ingredients that make the meatballs and the soup taste sooooooo amazing! I can’t even explain… You’ve got to try it! Or maybe I’ll invite you over for dinner one day. The best part about this recipe is, although you spend about an hour cooking, this large pot of soup will last you for the entire week!

Ingredients:

lisa eats Bún riêu ingredients

  • 4 litres water
  • 7 tomatoes
  • 1 lb shrimp
  • 1-2 sprigs of scallions
  • 1 tbsp dried shrimp
  • 2 eggs
  • 2 tbsp fried onions
  • 1 pack vermicelli rice noodles
  • 1 lb ground pork
  • 1 small jar of crab paste
  • 1 small jar of shrimp paste
  • 1 clove garlic
  • 1 tbsp fish sauce
  • 1 tsp garlic powder
  • 1 tsp cornstarch
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp black pepper

Instructions:

  1. Cook the vermicelli until soft in a large pot, drain, and rinse with cold water. Set aside.

lisa eats Bún riêu 2

2. Wash and cut all the tomatoes into wedge sizes. In a large pan over medium high heat, add 1 tablespoon of olive oil, then cook the washed dried shrimp, minced garlic, and tomato wedges. Add 1 teaspoon of fish sauce and cook for about 5 minutes. At this point, most of the juices from the tomatoes will come out.

lisa eats Bún riêu 4

3. Fill a large pot ¾ full of water and bring to a boil. Add the tomatoes and dried shrimp that you just cooked in the pan. Allow this tomato soup to cook for about 30 minutes over medium heat.

lisa eats Bún riêu

4. In the meantime, prepare the meatballs. In a large bowl, add the ground pork, 2 eggs, crab paste, shrimp paste, half of the chopped scallions, half of the fried onions, salt, black pepper, cornstarch, and garlic powder.

lisa eats Bún riêu 6

5. Mix everything together very well. (This is how I work out my arms 💪).

lisa eats Bún riêu 5

6. In a pan over medium heat, add 1 teaspoon of olive oil and cook the shrimp with the dried onions.

lisa eats Bún riêu 3

7. Use 2 large spoons to shape the meatballs to your desired size and add them into the large pot of soup. Do not turn off the heat yet.

lisa eats Bún riêu 10

8. Once you’ve added all the meatballs, turn the heat to high then allow it to simmer until the meatballs are fully cooked. Time varies depending on size of meatballs. Season the pot of soup with salt to taste and don’t forget to add the teaspoon of turmeric.

lisa eats Bún riêu 9

9. Place the vermicelli, cooked shrimp, chopped scallions, and fried onions in a bowl, then add the tomato soup with meatballs on top.

lisa eats Bún riêu 8

This bowl of Bún riêu looks spicy doesn’t it? It isn’t, though. Add a chili pepper to your soup if you want it to be a bit spicy. It may seem like a lot of work at first, but it really isn’t. It’s almost the same amount of work as making spaghetti and meatballs from scratch. It is definitely worth it since it will last you a week and it is healthy! I hope you give this dish a try – it is my absolute favourite! ❤


Bún riêu

Servings: 10

Prep Time: 10 mins                    Cook Time: 40 mins               Total Time: 50 mins

Ingredients

  • 4 litres water
  • 7 tomatoes
  • 1 lb shrimp
  • 1-2 sprigs of scallions
  • 1 tbsp dried shrimp
  • 2 eggs
  • 2 tbsp fried onions
  • 1 pack vermicelli rice noodles
  • 1 lb ground pork
  • 1 small jar of crab paste
  • 1 small jar of shrimp paste
  • 1 clove garlic
  • 1 tbsp fish sauce
  • 1 tsp garlic powder
  • 1 tsp cornstarch
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  1. Cook the vermicelli until soft in a large pot, drain, and rinse with cold water. Set aside.
  2. Wash and cut all the tomatoes into wedge sizes. In a large pan over medium high heat, add 1 tablespoon of olive oil, then cook the washed dried shrimp, minced garlic, and tomato wedges. Add 1 teaspoon of fish sauce and cook for about 5 minutes. At this point, most of the juices from the tomatoes will come out.
  3. Fill a large pot ¾ full of water and bring to a boil. Add the tomatoes and dried shrimp that you just cooked in the pan. Allow this tomato soup to cook for about 30 minutes over medium heat.
  4. In the meantime, prepare the meatballs. In a large bowl, add the ground pork, 2 eggs, crab paste, shrimp paste, half of the chopped scallions, half of the fried onions, salt, black pepper, cornstarch, and garlic powder.
  5. Mix everything together very well.
  6. In a pan over medium heat, add 1 teaspoon of olive oil and cook the shrimp with the dried onions.
  7. Use 2 large spoons to shape the meatballs to your desired size and add them into the large pot of soup. Do not turn off the heat yet.
  8. Once you’ve added all the meatballs, turn the heat to high then allow it to simmer until the meatballs are fully cooked. Time varies depending on size of meatballs. Season the pot of soup with salt to taste and don’t forget to add the teaspoon of turmeric.
  9. Place the vermicelli, cooked shrimp, chopped scallions, and fried onions in a bowl, then add the tomato soup with meatballs on top.
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11 comments

  1. I am going to make this but I have a few questions: How much water (or how large of a pot)? Should the crab paste have soya bean oil? I can’t find any without the soya bean oil. You mention washed dried shrimp, do you just rinse the dried shrimp under cold water or do you soak them. In the sauce pan with the tomato wedges, washed dried shrimp, minced garlic, etc, do you add all of this to the large pot filled 3/4th with water (my first question) or do you drain and just add the solids? Thanks

    Liked by 1 person

    • Thank you for the questions and attempting to make this!
      1) fill your large pot 3/4 full (leaving room to add the meatballs at the end)
      2) soya bean oil is fine for the crab paste!
      3) soak the dried shrimp for 5-10 minutes then rinse with cold water
      4) yes, add all of it, including the water that comes out of the tomatoes! This gives the flavors in the soup!

      I’m going to update my recipe to make it clearer and easier to follow. Sorry for any confusion. Please let me know if you have any more questions and show me how it turns out! I’d love to see!

      Like

      • Thanks for al of the answers but how large is a “large pot”? Just trying to get a feel for how much water is required for the recipe. The amount of water will make a big difference in the flavor of the soup.

        Liked by 1 person

      • So the only Shrimp paste I could find is actually Shrimp Sauce (Finely Ground) or Mam Tom Thuong Hang. The only size they have is 12oz. The Crab paste is 7oz. Obviously these are strong very strong flavors so I will need to know how much to use of each. A “small can” is not a good measurement. Thanks

        Liked by 1 person

      • 7oz is perfect! (Of each)
        Also, you can always add more water towards the end when you taste the broth and decide you may need to adjust the flavor by adding more fish sauce or more water.

        Like

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