VIETNAMESE CRAB NOODLE SOUP (Bun Riêu)

SERVES – 6-8 Bowls

PREP TIME- 30 minutes

COOK TIME- 45 minutes

If there’s one dish that instantly brings the Sunny Seafood family together, it’s our Mama J’s Bun Rieu. This fragrant Vietnamese crab and tomato noodle soup has been passed down through generations, and no one makes it quite like her. The rich broth, the delicate crab and pork mixture, the tang of tomatoes, and the fresh herbs all simmer into a bowl that tastes like home.

For Mama J, Bun Rieu isn’t just food—it’s storytelling. It’s the memory of bustling weekend markets, the sound of laughter echoing through the kitchen, and the comfort of knowing that no matter how far we travel, one spoonful can transport us back to her table.

Today, we’re sharing her family recipe so you can experience the same warmth and tradition. It’s bold, a little tangy, perfectly hearty—and, just like Mama J herself, full of love.

Ingredients

For the Broth

• 8 litres of chicken broth/stock (we made our own stock by boiling chicken but if you don’t have time pre made bought stock is fine)

• 2 tablespoons fish sauce

• 1 tablespoon chicken bouillon powder

• 2 tablespoons rock sugar or granulated sugar

• 2 tablespoons of dried shrimp soaked in water & drained

• 2-3 Sunny Supreme Dried Squid (Kho Muc Dt) lightly scorch over open flame; this intensifies the natural umami flavour.

• 1 tablespoon shrimp paste with Soy bean Oil

• 1 tablespoon Fine shrimp paste

• 1 Sunny Supreme Aged Ginger or fresh knob of ginger

• 2 unpeeled onions lightly scorched over open flame

• 3 Sunny Supreme Frozen Red Shallots (of fresh)

• 1kg ripe red tomatoes, quartered

• 1 teaspoon salt

For the Crab Meatballs (Riêu)

• 500gm ground chicken

• 1pk of Sunny Seafood crabmeat

• 1pk of Sunny Seafood Mince crab (Cua dong Xay)

• ¼ cup dried shrimp (rehydrated in hot water)

• 1 Small Jar of crab paste

• 4 Free Range eggs

Noodles

• 1pk of Sunny Supreme dried vermicelli rice noodles (900gm)

Additional Toppings (Optional)

• 1pk of Sunny Supreme fried tofu

• 1pk of Sunny Seafood fish tofu 500gm

• 1pk fresh bean sprouts (To Serve optional)

• 1 bunch assorted vegetables (purple perilla, Thai basil, mint)

• 1/2 cabbage shredded

• 1-2 Red Chillis (sliced thinly) to serve

• lime/lemon wedges

• chopped scallions/Spring Onion

• coriander to garnish (Optional)

Instructions

1. Dried shrimp – Soak in hot water for 10 minutes, drain, then mince in a food processor and put aside.

2. Dried Squid – The dried Squids needs to be lightly scorched over open flame; this intensifies the natural umami flavour. Put this aside.

3. In a small pot boil the Mince crab with 2 cups of water for 5 minutes – After cooking strain the liquid into a bowl. Discard the crab and keep the liquid, put aside for later.

3. Make the crab mixture – Drain the Sunny Seafood crab meat and fry in a pan with Sunny Supreme diced garlic, let sit to cool. In the food processor, combine ground chicken, dried shrimp (minced), crab paste, fried crab meat, and eggs. Blend until fully combined add to a container and let sit in the freezer for 30 minutes (this mixture should be moist but not runny). By doing this it will help with the meat balls holding their shape when added to the broth.

4. Build the broth made from scratch or store bought – From scratch- In a large stockpot, add 8 litres of water and boil, add washed chicken bones, drain the shrimp and fry in a pan and add to stock, add 2 whole scorched onions, fish sauce, bouillon powder, and rock sugar, dried squids and mince crab liquid. Bring to a boil, then reduce to a gentle simmer. Simmer for 30 minutes, occasionally scooping out all the impurities that form at the top of the pot and discard. This stock will reduce down to 6 litres after cooking. If you don’t have time to cook the stock from scratch replace with store bought chicken stock.

5. Sauté aromatics – In a skillet over medium-high heat, add oil, Sunny Supreme shallots sliced & Garlic diced (Defrosted), and shrimp paste oil and fine shrimp sauce. Sauté for about 2 minutes until fragrant and translucent. Add tomatoes and a pinch of salt to the same skillet. Cook for 2–3 minutes until slightly softened but still holding their shape. Stir the tomato mixture into the simmering broth.

6. Add the crab meatballs (when ready to serve) – Scoop about 1½ tablespoons of the crab mixture and gently drop into the broth. Repeat with remaining mixture, making sure the sizes are even for uniform cooking. Simmer for 10–15 minutes or until the meatballs are fully cooked. Add the Sunny Supreme fried tofu puffs and fried fish tofu. Taste and adjust seasoning as needed by adding more shrimp paste/Fine Shrimp paste (optional) and fish sauce.

7. Assemble and serve – Add cooked vermicelli noodles to bowls, ladle the hot broth and crab meatballs & fried tofu over the top, and garnish with your favourite toppings.

From Our Table To Yours......Enjoy!

Mama J

XX

To watch how to make click HERE