Authentic Bun Rieu Cua Recipe
This recipe is a little bit labor intense and takes a while to finish. The end result will bring you such a rich flavorful soup. Also, make sure to buy a lot of veggie and herbs in order to enjoy the soup to the fullest.
- 1 lb pork bones
- 1 lb pork ham hocks
- 1 package ground whole crab (thit cua dong xay san) optional
- 6 bulb shallot minced
- 1 hand full garlic minced
- 5 Thai chilies optional
- 2 tsp ground annatto seed or ground paprika
- 1 lb tomatoes quartered
- 1 lb ground pork
- 8 oz dried shrimp finely chopped
- 1 tbsp minced crab paste
- 2 tsp shrimp paste
- 4 tbsp fish sauce
- 1 tbsp sugar
Raft 2 (Rieu):
- 2 egg whites
- 1 lb shrimp finely minced
- 8 oz ground pork
- 3 tbsp minced crab paste
- 2 tbsp fish sauce
- 2 tbsp corn starch or tapioca starch
Sides (amount based on your own references):
- water spinach
- banana flower
- shiso leaves
- basil & mint leaves
- lime cut into wedges
- shrimp paste
- Thai chilies
- bean sprout
- Vermicelli (bun)
In a stockpot, bring water to boil then add pork bones & ham hocks. Simmer for an hour.
If using ground whole crab, in a medium mixing bowl, dissolve the crab mixture into 4 cup of water, Strain and discard any left over crab pieces. Let the new crab water sit for a while.
After an hour, remove pork bones but keep pork ham hocks inside the pot. If using ground whole crab, carefully pout the crab water into the pot.
Making raft 1:
When waiting for the pork bones and ham hocks to cook, in a large sauteed pan, add 2 tbsp of veggie oil, followed by shallot, garlic, ground annatto seed, Thai chilies then saute for few minutes.
In a medium mixing bowl, combine the rest of the ingredients in raft 1 and mix well. Then add this mixture in the sauteed pan above.
Stir and saute until ground pork are completely cooked.
Turn off the heat. Add this mixture to the stock pot (after already discarded pork bones) and simmer for another 15 minutes.
Making raft 2 (rieu):
In a medium mixing bowl, combine all ingredients in raft 2, mix well.
Make sure the temperature of the stockpot is at simmer (do not let it boil). Then using a spoon and gradually add one spoon of the raft 2 mixture into the stockpot. Rafts (rieu) will be floating on the liquid's surface when they are done cooking.
Simmer for another 15 minutes after spoon all the raft 2 mixture into stockpot. Adjust seasoning with fish sauce or salt. The soup is ready to eat at this point.
In a biggest dinner bowl, put vermicelli in then ladle the Crab Consomme soup together with ham hocks, tomatoes, rafts. Don't forget to add a little bit amount of each sides into the bowl to experience Bun Rieu to the fullest. Enjoy!