Thursday, April 21, 2011

Bun Rieu - Crab Cake Vermicelli Noodle Soup (Lent Friendly)

Sorry for posting this up when Lent is about to end. I promise you won't notice a big difference from the traditional recipe, so feel free to use this recipe year round. I actually prefer the meatless version of Bun Rieu, so I have an excuse to LOAD up on seafood. When I was younger, I was not a fan of pork products so my mom usually makes meatless Bun Rieu anyways.

I buy canned crab meat in the refrigerated seafood section at Costco or Meijer, I prefer Costco crab meat even though it is more expensive. Believe me they are good right out of the can!

Usually we use pork neck bones to make the broth but dried prawns will work just fine. Ground pork is usually added to the "rieu" to glue all the wet ingredients together but ground dried prawns actually does a better job. I also listed V8 vegetable juice as an ingredient but you definitely can leave that off. I actually bought a case of it from Costco thinking it was something else so I'm just trying to get rid of it in my cooking. The vegetable juice add a really nice color to my broth and an extra umphh of tomato flavor. Try this recipe out and see if anybody can tell a difference, my boyfriend sure didn't!

Ingredients
1/2 lb of shrimp with head
2 cups of dried prawns (tom kho)
1/2 can of crab meat
2 eggs
1 jar of crab paste in soy bean oil (cach cua)
4-5 large tomatoes
1/2 can of V8 vegetable soup (optional)
shrimp paste (mam tom)
salt
sugar
mushroom seasoning
black pepper
green onions
water

1. Soak dried prawns in warm water until it is more tender to use. Peel the shrimp but leave the head intact.
2. Fill 6 quart pot with water and add 1/2 of the dried prawns rough chopped. Let the dried prawns simmer in the water until tender.
3. Add 1/2 teaspoon of salt, 1/2 tablespoon of sugar, 1/2 tablespoon of mushroom seasoning to
the broth, 1 tablespoon of the crab paste in soy bean oil, 1/2 a can of V8 vegetable juice.
4. With a food processor, finely mince the other half of the dried prawns, and shrimp with head.
5. Place the minced prawned and shrimp in a mixing bowl, add the crab meat, the rest of the crab paste from the jar, 2 eggs, 1 teaspoon of shrimp paste, and a couple dash of black pepper. Mix thoroughly until it become a uniform mixture.

6. Transfer some broth into a small pot and add 1/2 tablespoon of shrimp paste. Let the broth boil until the shrimp paste completely dissolve. Transfer back to the original pot.
7. Bring pot to a boil and then add small amount of the seafood mixture into the pot.
8. Cut the tomatoes into big chunks. Add to the pot.
9. Do one last tasting, add nuoc mam or sugar if needed.
10. Garnish your bowl with green onions and serve, enjoy!

11 comments:

Kim said...

One of my favorite Vietnamese recipes. It's a comfort food, just like a few others that I go to.
My wife has been making this for me for I guess 35 years. What a nice blog you have. Thanks.

Thuy said...

Thank you and to many more bowls of Bun Rieu :)

Royal Matcha Green Tea said...

Hi Thuy!
Great blog. My favorite Vietnamese dish is the beef noodles soup at my local Vietnamese restaurant. But will try out your crab cake vermicelli noodle. It looks very appetizing. I'm sure it will goes well with green tea, my favorite beverage. Thanks.

xnikkix said...

whenever i can find some crab meat at costco - will have to try to make this. Maybe i can just buy lump crab meat elsewhere because cannot find it at costco in az.

Thuy said...

Thanks :)

To Nikki,

Any lump crab meat will do just fine, I just like the ones from Costco. It's not a Costco brand but Chicken of the Sea, you can find a pretty large can of it in the refrigerated seafood section. I usually only use half of the can and freeze the other half for later use.

Anonymous said...

I'm in Northern CA and I use all the same ingredients for Lent version of bun rieu. However, my children prefer the fluffy rieu so I blend the ingredients in the blender w/some water. I shall try Lent-bun rieu this Friday with V8...very interesting idea Thuy! I enjoyed your blog!

Thuy said...

Thank you :)

Nancy said...

I can going to try to make this this weekend, thanks for sharing!

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Shelby Travers said...

Hi Thuy! I was just curious, is it necessary to keep the shrimp heads on?

Shelby Travers said...

Hi Thuy! I was just curious, is it necessary to keep the shrimp heads on?