Sunday, October 14, 2012

Bun Rieu


12 cups of pork (pork broth recipe here) or chicken stock
can of 14 oz of crab meat paste in spices ( we like Lee Brand)
4 eggs, beaten
1 cup of crab meat, either fresh or canned/frozen drained
1/4 lb of ground pork
1/2 tbs of fish sauce
1/2 tbs of sugar
1 tbs of finely chopped shallots
1 tsp of ground pepper
1/2 tsp of of fine shrimp paste
2 tablespoon of dried shrimp (soaked in warm water)---optional...I dont add the dry shrimp cuz hubby doesnt like the smell 
7 cloves dice garlic 4 medium to large ripe tomatoes (quartered)
10 medium sized fried tofu (halved)
1 bunch of green onion--chopped...use as garnish
1 bunch of cilantro...or other asian herbs...I also used mint..and lettuce 1 packet of vermicelli noodles
1 t of shrimp thom...very salty so be careful 
tomato paste...if u want the red color ...

A small food chopper will work nicely here. 
Cook the vermicelli noodles and set aside. At the same time add pork or chicken stock into large pot and bring to boil.

In the meantime, make the crab mixture. Combine ground pork, crab, can of crab meat in spices, shallots, fine shrimp paste, fish sauce, dice garlic,  pepper, and sugar. Add the beaten eggs and mix well. When the stock comes to a boil, slowly add this crab mixture into stock. Now add the tomatoes and tofu and bring to boil again. Finally, season stock with additional salt or fish sauce. Mix in tomato paste if u want more of the red color 
garnish with green onion/cilantro...bean sprout..lettuce ...
Add vermicilli noodles to bowl and ladle on the bun rieu.


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