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Vietnamese Crab Noodle Soup Recipe (Bún Riêu)

This comforting Vietnamese Bún Riêu recipe features a rich and flavorful tomato broth filled with savory crab, shrimp, and pork riêu. Made with dried shrimp, fish sauce, and optional shrimp paste for extra umami, this noodle soup is topped with fresh green onions and a squeeze of lime for a bright, delicious finish. Perfect for a cozy homemade Vietnamese meal.
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Ingredients

  • Noodles & Toppings:
  • Rice vermicelli noodles cooked according to package instructions
  • Lime wedges
  • Green onions sliced
  • Tomato Broth:
  • 1 shallot minced
  • 4 cloves garlic minced
  • 5 tomatoes cut into wedges
  • 1 tablespoon ketchup
  • ¼ cup dried shrimp
  • 2 cups warm water for soaking dried shrimp
  • 6 cups water
  • 2 tablespoons fish sauce
  • 1 tablespoon shrimp paste optional
  • 1 tablespoon chicken powder
  • 2 teaspoons sugar or rock sugar
  • Crab Shrimp & Pork Riêu Mixture:
  • ½ lb ground pork
  • ½ lb shrimp peeled and deveined
  • 1 can minced crab meat drained well
  • 1 can minced crab in spices
  • 2 large eggs
  • 1 shallot minced
  • 1 tablespoon fish sauce
  • 2 teaspoons MSG
  • ½ tablespoon chicken powder

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!