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Vietnamese Crab and Shrimp Noodle Soup
— Mother recipe · ar de en es fr it ja pt ru zh
A creamy and flavorful broth with crunchy shrimp, sea cucumber slices, and rice noodles, served with a hint of red chili pepper.
📷 SauceSupreme — CC BY 2.0 (Wikimedia Commons)
⏱️ 15 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 400g of rice noodles
- 300g of shrimp with heads
- 2 small sea cucumbers
- 1 fresh red chili pepper
- 2 tablespoons fish sauce
- 4 garlic cloves
- 50g of fried tofu cubes
- 3 kaffir lime leaves
- 2 small green onions
- 1 package of peeled and chopped tomatoes
- 600ml of vegetable broth
Method
- Heat water in a pot to cook the rice noodles according to package instructions.
- In a large pan, fry the garlic cloves and chopped red chili pepper until golden. Add fish sauce and stir for one minute.
- Add shrimp with heads and sea cucumbers into the pan, stirring well.
- Pour vegetable broth, chopped peeled tomatoes, and kaffir lime leaves into the pan. Let simmer for 15 minutes.
- Stir in cooked rice noodles and fried tofu cubes into the soup. Mix thoroughly.
- Serve immediately in four bowls, garnished with finely chopped green onions.
The story
Bún riêu is a specialty of Vietnamese cuisine believed to have originated in a small fishing village. Originally prepared with local crustaceans and sea cucumbers, it now varies by region.
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