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  • Writer's pictureKevin Dam

"Delicious and Authentic: How to Make Bún Riêu Cua, a Vietnamese Crab Noodle Soup"

Dish name: Bún Riêu Cua (Vietnamese Crab Noodle Soup)

  • Cuisine: Vietnamese

  • Preparation time: 1 hour

  • Yield: Serves 4-6

  • Ingredients:

  • 200g dried rice vermicelli

  • 300g crab meat or minced crab

  • 3 tomatoes, quartered

  • 5 cups chicken or pork stock

  • 300g fried tofu, cut into bite-sized pieces

  • 2 eggs

  • 1 cup fresh water spinach (morning glory), cut into 2-inch lengths

  • 1 bunch fresh cilantro, chopped

  • 2 tablespoons fish sauce

  • 1 tablespoon tamarind paste

  • 1 teaspoon sugar

  • Salt and pepper to taste

  • Lime wedges, fresh herbs (perilla, Vietnamese balm), thinly sliced onions, and red chili pepper for garnish


  1. Soak the rice vermicelli in warm water for about 20 minutes, then cook according to the package directions. Drain and set aside.

  2. In a large pot, heat up the chicken or pork stock to a simmer.

  3. In a separate bowl, mix together the crab meat, eggs, salt, and pepper. Once combined, form the mixture into small meatballs and drop them into the simmering stock.

  4. Add the tomatoes, tamarind paste, fish sauce, and sugar to the pot. Let it simmer for 15 minutes.

  5. Meanwhile, pan-fry the tofu until golden brown and add it to the soup during the last 5 minutes of simmering.

  6. Blanch the water spinach in boiling water for 30 seconds, then remove and set aside.

  7. To serve, place some rice vermicelli into a bowl. Add the blanched water spinach and ladle the hot soup over the noodles, ensuring to include crab meatballs and tofu.

  8. Top with fresh herbs, thinly sliced onions, and a squeeze of lime. Add red chili pepper to taste.

Here is an image of what Bún Riêu Cua might look like:

Bún Riêu Cua

Enjoy your meal.

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