Bun Rieu

Ingredients

Pork bones

500 grams

Water

3 liters, for broth

Crab meat

200 grams

Shrimp

100 grams, peeled and deveined

Tomatoes

3 medium, diced

Tofu

200 grams, cut into cubes

Fish sauce

3 tablespoons

Crab paste

2 tablespoons

Shrimp paste

1 tablespoon

Lemongrass

2 stalks, bruised

Vermicelli noodles

200 grams

Chili peppers

2, sliced

Fresh herbs (cilantro, mint, basil)

1 cup, mixed

Bean sprouts

1 cup

Lime

2, cut into wedges

Instructions

1. In a large pot, add the pork bones and cover with 3 liters of water. Bring to a boil, then reduce the heat to a simmer for about 30 minutes to create a flavorful broth.
2. After 30 minutes, remove the pork bones from the broth and set them aside. Add the crab meat, shrimp, diced tomatoes, tofu, fish sauce, crab paste, lemongrass, and shrimp paste to the broth. Simmer for an additional 15 minutes to blend the flavors.
3. While the broth is simmering, prepare the toppings. In a separate pot, blanch the bean sprouts in boiling water for 1 minute. Drain and set aside.
4. Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water to stop the cooking process, then set aside.
5. To serve, divide the cooked vermicelli noodles among bowls. Ladle the hot broth with crab and tomato over the noodles. Top with blanched bean sprouts, fresh herbs, and sliced chili peppers. Serve with lime wedges on the side for an extra burst of flavor.
6. Enjoy the delicious Bun Rieu, savoring the complexity of flavors and textures in each bite!