Vietnamese Crab Noodle Soup Recipe (Bún Riêu)

This Vietnamese Crab Noodle Soup (Bún Riêu) is one of my all-time favorite Vietnamese comfort foods. Tender rice vermicelli noodles soak up a sweet, tangy, and deeply umami-rich tomato broth, while fluffy crab, shrimp, and pork meatballs add the perfect bite of savory seafood flavor. Unlike traditional versions that simmer pork bones for hours, this shortcut recipe skips the bones without sacrificing flavor, making it easy to prepare in under an hour. If you are craving a comforting bowl of authentic Vietnamese noodle soup with bright tomato flavors and plenty of seafood flavors, this homemade Vietnamese crab noodle soup (Bún Riêu) recipe is for you.

Why You’ll Love This Bún Riêu Recipe

Rich, flavorful broth. Simmering sweet tomatoes with aromatics, dried shrimp, and seasonings creates a deeply rich and savory broth with just the right amount of brightness.

Tender homemade riêu. The combination of ground pork, shrimp, crab, and eggs creates soft, fluffy meatballs that soak up the delicious broth.

Easy to make at home. Using canned crab meat keeps this recipe approachable while still delivering authentic flavor.

Origin

Bún Riêu is a traditional Vietnamese noodle soup that originated in Northern Vietnam. It features a light, tomato-based broth and a flavorful seafood riêu, which was traditionally made with fresh freshwater crab. Today, there are many regional and homemade variations of the dish, including versions that use canned crab meat for convenience and affordability while still delivering the signature savory flavor.

Ingredients

• Rice vermicelli noodles, cooked according to package instructions
  • Base of the soup
• Lime wedges
  • Heps brighten the broth
• Green onions
  • Adds a fresh finishing touch

Broth

• 1 shallot, minced
  • Aromatic base
• 4 cloves garlic, minced
  • Aromatic base
• 5 tomatoes, cut into wedges
• 1 tablespoon ketchup
  • Enhances the tomato flavor and adds sweetness
• ¼ cup dried shrimp
  • Adds a deep umami flavor
• 2 cups warm water (for soaking dried shrimp)
  • Flavorful shrimp broth
• 6 cups water
  • Broth base
• 2 tablespoons fish sauce
  • Classic Vietnamese umami seasoning
• 1 tablespoon shrimp paste (optional)
  • Adds a bold punch
• 1 tablespoon chicken powder
  • Build the broth base
• 2 teaspoons sugar or rock sugar
  • Balances the acidity

Crab, Shrimp & Pork Riêu Mixture

• ½ lb ground pork
  • Adds richness and helps bind with the shrimp
• ½ lb shrimp, peeled and deveined
  • Adds seafood flavor
• 1 can minced crab meat, drained well
  • Adds authentic crab flavor
• 1 can minced crab in spices
  • Adds extra crab seasoning and flavoring
• 2 large eggs
  • Helps bind the mixture
• 1 shallot, minced
  • Fragrant aromatic
• 1 tablespoon fish sauce
  • Adds classic Vietnamese flavors to the meat mixture
• 2 teaspoons MSG
  • Helps season the meat mixture
• ½ tablespoon chicken powder
  • Gives it more depth

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Add dried shrimp to a bowl and soak in 2 cups of warm water for about 15–20 minutes until softened. Reserve the soaking liquid for the broth.

Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

In a food processor, add the shrimp, softened dried shrimp, and shallot. Pulse until finely minced.

In a large bowl, combine the shrimp mixture, ground pork, canned crab meat, canned crab in spices, and eggs. Add fish sauce, MSG, and chicken powder.

Mix everything together until well combined. Cover and set aside while preparing the broth.

Heat a large pot over medium heat and add a little neutral oil. Add the shallot and garlic, then sauté until fragrant.

Add the tomatoes and cook for 8–10 minutes until softened and beginning to break down.

Stir in the ketchup and cook for another minute.

Add the reserved dried shrimp soaking liquid, then add the remaining cups of water.

Season the broth with fish sauce, shrimp paste (if using), chicken powder, and sugar. Simmer for about 20 minutes to allow the flavors to develop.

Using a spoon, scoop portions of the crab, shrimp, and pork mixture into the simmering broth.

Cook for an additional 10 minutes, or until the riêu is fully cooked and floats to the top.

Add cooked rice vermicelli noodles to a bowl. Ladle the tomato broth and riêu over the noodles.

Top with green onions and serve with lime wedges.

Enjoy your homemade Vietnamese Bún Riêu!

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Vietnamese Crab Noodle Soup Recipe (Bún Riêu) Tips

Simmer gently. Once you add the riêu to the broth, keep it at a gentle simmer rather than a rolling boil to help the meatballs stay tender and intact.

Avoid stirring too much. After spooning the riêu into the broth, let it cook undisturbed until it firms up.

Use ripe tomatoes. Ripe tomatoes create a sweeter, more flavorful broth.

Storage Tips

Refrigerator: Let the broth cool and then store the broth and noodles separately in airtight containers for up to 4 days.

Freezer: Let the broth cool and freeze in an airtight container for up to 3 months. Warm broth over medium heat on the stovetop until it reaches a gentle simmer.

Frequently Asked Questions

Can I make Bún Riêu without shrimp paste?

Yes! Shrimp paste adds an authentic depth of flavor, but you can leave it out if you prefer a milder broth or can’t find it.

Can I use fresh crab instead of canned crab?

Absolutely. Fresh crab is the traditional choice for Bún Riêu and offers the best flavor. However, canned crab is a convenient, budget-friendly option.

What noodles are used for Bún Riêu?

Bún Riêu is traditionally made with thin rice vermicelli noodles.

What toppings go well with Bún Riêu?

Popular toppings include green onions, cilantro, Thai basil, bean sprouts, water spinach (rau muống), lime wedges, and sliced chili peppers.

Why is my broth cloudy?

A slightly cloudy broth is completely normal because the riêu releases proteins as it cooks. Avoid stirring the soup too much after adding the riêu to help the pieces stay intact.

Ingredient Substitutions

Rice Vermicelli Noodles → Fresh rice noodles or thin rice sticks

Ground Pork → Ground chicken

Canned Crab Meat → Fresh crab

Dried Shrimp → Omit or add extra fish sauce/chicken powder for more umami

Ketchup → Tomato paste

Fish Sauce → Soy sauce (will have a slightly different flavor)

Shrimp Paste → Omit for a milder broth

Rock Sugar → Granulated sugar or brown sugar

MSG → Salt

Lime Wedges → Lemon wedges

What to Serve with Bún Riêu

Fresh Chili or Chili Oil → Adds a spicy kick that pairs perfectly with the sweet and tangy broth.

Fried Tofu → A popular addition that soaks up the flavorful broth while adding a crispy, hearty texture.

Vietnamese Pork Sausage (Chả Lụa) → Adds extra protein and a savory bite that complements the crab and shrimp flavors.

Common Mistakes When Making Bún Riêu

Not soaking the dried shrimp → Dried shrimp adds a deep seafood flavor to the broth.

Adding the riêu before the broth is ready → The broth should already be seasoned and flavorful before adding the meat mixture. The riêu cooks quickly.

Skipping the tomato cooking step → Cooking the tomatoes until softened helps develop their natural sweetness and creates a richer broth.

If you enjoyed this Vietnamese crab noodle soup recipe, you might also like my quick laksa noodles recipe or my chicken rotisserie pho recipe.

Quick Laksa Noodles

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