There’s something incredibly nostalgic about a big, steaming bowl of bún riêu. This is one of those soups that feels like a warm hug—comforting, deeply flavorful, and packed with textures that keep you coming back for just one more spoonful. The broth is rich and tomatoey, the crab meatballs are light yet satisfying, and the fried tofu adds a soft, spongy bite that soaks up all that goodness. When my kitchen smells like bún riêu simmering away, I know I’m in for something special. If you’ve never tried it, you’re in for a delicious surprise.
Why You’ll Love This Recipe
Bún riêu hits all the right notes—it’s tangy, savory, and incredibly satisfying. The crab meatballs are delicate and packed with umami, and the broth is the kind that warms you all the way through. What I love most about this dish is how humble it is. You don’t need fancy ingredients—just some fresh herbs, good tomatoes, and a bit of patience while that broth does its magic. Even better, it’s a great way to stretch crab meat and make it the star of a hearty, comforting soup.
This is one of those meals that makes a quiet weekend feel a little more special. I usually make a big pot and store portions for easy weeknight dinners too.
Kitchen Equipment
You won’t need anything fancy here—just the basics:
- 8-quart stock pot: This is your main pot for the broth. If you’ve got a bigger family or want leftovers, double up and go for a 16-quart.
- Skimmer: Trust me, skimming off the scum makes your broth clean and beautiful.
- Large skillet: For sautéing those tomatoes and tofu.
- Mini food processor: Not essential, but a great time-saver for prepping garlic and shallots.
- Large mixing bowl: You’ll need this for mixing the crab meatball mixture.
Ingredients
Broth
- Pork spare ribs (cut into 2-inch pieces): The base of a deeply savory broth.
- Boneless chicken thighs: Adds richness and body. My mom always said chicken makes any soup better—and she’s right.
- Chicken stock: I use low-sodium so I can control the saltiness.
- Daikon: Naturally sweetens the broth.
- Yellow onion: Adds gentle aromatics.
- Palm sugar: For a subtle smoky sweetness. Brown sugar works in a pinch.
- Chicken bouillon powder: Boosts flavor.
- Salt: Season to taste.
- MSG (optional): Totally up to you. I use it for that extra depth.
Tomato Base
- Shallots: Saute until golden—they add so much flavor.
- Roma tomatoes: Tangy and bright.
- Fried tofu: These little puffs are my favorite—they soak up all the broth.
- Tomato paste: For richness and that signature red color.
- Fish sauce: Adds that unmistakable Vietnamese umami.
- Granulated sugar: Helps balance the acidity of the tomatoes.
Crab Meatballs (Riêu)
- Shallots & garlic: Aromatics that give the meatballs flavor.
- Crab meat: I often use canned, but fresh or frozen works too if you want to treat yourself.
- Crab paste with soya oil: This is non-negotiable—it gives the dish its unique taste.
- Tomato paste: Ties the crab mixture into the tomato broth.
- Ground pork: Helps bind everything together.
- Eggs: Go a little heavier here to avoid the meatballs breaking apart.
To Serve
- Vermicelli rice noodles
- Bean sprouts
- Thai basil, mint, perilla, Vietnamese balm
- Fresh lime wedges
Substitutions and Additions
- Palm sugar: Use brown sugar if that’s what you’ve got.
- Medium-soft tofu: A good sub for crab if you want a vegetarian version.
- Shrimp: Add extra protein and a seafood twist.
How to Make Bún Riêu
Step 1: Make the Broth
- Blanch the meat: Add pork ribs and chicken to a pot, cover with water, bring to a boil, then drain and rinse everything well. This step makes the broth clean and clear.
- Build the broth: Add blanched meats, daikon, onion, palm sugar, and bouillon to your large pot. Pour in chicken stock and water until you’re an inch from the top.
- Simmer away: Bring to a boil, then lower to medium-high and simmer for 2 hours. Skim regularly.
- After 1 hour, remove the ribs and set aside. After 2 hours, discard the daikon, onion, and chicken thighs.
Step 2: Saute Tomato Base
- In a skillet, sauté shallots until golden, then add tomatoes and some tomato paste. Cook until tomatoes break down.
- Toss in the tofu, fish sauce, and sugar. Cook a few more minutes until everything’s cozy.
Step 3: Add to the Broth
- Return pork ribs to the pot.
- Stir in the tomato-tofu mixture.
- Bring the soup to a boil again.
Step 4: Make the Crab Meatballs
- Blitz shallots and garlic in a food processor.
- In a bowl, mix them with crab meat, crab paste, tomato paste, pork, and eggs.
- Drop spoonfuls into the boiling broth and simmer for 10 minutes.
- Skim again if needed and taste to adjust seasoning.
Tips for the Best Bun Rieu
- Parboil for clarity: Never skip blanching the pork—it keeps the broth beautiful.
- Skim often: It’s a bit of work, but it makes a big difference in flavor and appearance.
- Caramelize the shallots: Don’t rush this. A little extra time gives the soup so much depth.
- Watch your simmer: You want a gentle bubbling, not a rolling boil.
- Taste as you go: Trust your palate. Adjust salt, fish sauce, or even a touch of sugar to balance it all out.
Storage Instructions
This soup stores beautifully. I keep the broth and noodles separate so they don’t get soggy.
- Fridge: Store in airtight containers for up to 5 days.
- Freezer: Freeze the broth (without herbs or noodles) for up to 3 months.
- Reheating: Bring it to a gentle simmer on the stove. Don’t microwave the noodles—those get mushy.
Bún Riêu (Vietnamese Crab and Tomato Soup)
Bún riêu, a comforting Vietnamese crab noodle soup, is a hidden gem that's worth every spoonful. This version comes from my mom’s cherished recipe, featuring a rich homemade tomato and pork broth, crowned with tender crab meatballs, crispy fried tofu, and a medley of fragrant herbs.
Ingredients
Broth
- 5 lbs pork spare ribs cut in 1 inch pieces and washed
- 2 ½ lbs boneless chicken thighs about 4 pieces
- 8 cups chicken stock low sodium
- 1 daikon cut into 2 inch pieces
- 1 yellow onion cut in half
- 3 (48 g) palm sugars pieces
- 3 tablespoons chicken bouillon powder
- 2 teaspoons salt
- 1 teaspoon monosodium glutamate
Tomato Base
- 2 shallots minced
- 7 Roma tomatoes wedge cut
- 8 oz fried tofu
- 3 tablespoons (2 oz) tomato paste
- ⅓ cup fish sauce
- 2 tablespoon granulated sugar
Crab Meatballs (Rieu)
- 1 shallot
- 2 cloves garlic
- 1 can (6 oz) crab meat
- 1 can (7 oz) crab paste with soya oil
- ½ cup (4 oz) tomato paste
- 1 ½ lb ground pork
- 6 large eggs
Serve
- 1 pack vermicelli rice noodles
- Bean Sprouts
- Thai Basil
- Mint
- Vietnamese perilla
- Limes
Instructions
- Blanch the pork by adding the washed pork ribs and chicken into a pot with water to cover. Bring it to a boil, then drain and rinse the meat.
- To make the broth, place the blanched pork ribs, chicken thighs, daikon, yellow onion, palm sugar, and chicken bouillon powder in a large pot. Pour in the chicken stock and enough water to nearly fill the pot, leaving an inch from the top.
- Bring to a boil over high heat, then reduce to medium-high and simmer for 2 hours. Skim off the scum as it forms. After an hour, remove the pork ribs and set aside. Reduce to medium-low. After 2 hours, discard the daikon, onion, and chicken thighs.
- While the broth simmers, sauté shallots in olive oil until translucent, about 1 minute. Add tomatoes and a portion of the tomato paste. Sauté until the tomatoes soften, about 2 minutes.
- Add in the fried tofu, fish sauce, and sugar. Stir and cook for another 2 minutes.
- Transfer the tomato and tofu mixture along with the pork ribs into the broth pot. Bring the soup back to a boil.
- To make the crab meatballs, pulverize shallots and garlic in a food processor.
- In a bowl, combine the shallots, garlic, crab, crab paste, remaining tomato paste, ground pork, and eggs. Mix well.
- Once the soup is boiling, spoon 1–2 inch portions of the crab mixture into the pot. Cook for 10 minutes and continue skimming the broth.
- Taste the broth and adjust with fish sauce or salt if needed.
- Serve hot with rice noodles, fresh herbs, and lime.
Notes
- Parboiling the pork helps ensure a clear broth. Simply boil the meat in water, then drain and rinse it.
- Skimming helps remove impurities that rise as the broth boils.
- Sauté the shallots until caramelized for a deeper flavor base.
- Maintain a gentle simmer so the ribs become tender without making the soup too cloudy.
Taste your broth before serving. Add salt or fish sauce as needed for a balanced final flavor. - To store, keep the soup separate from noodles in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 2445Total Fat: 174gSaturated Fat: 52gTrans Fat: 1gUnsaturated Fat: 88gCholesterol: 925mgSodium: 4269mgCarbohydrates: 40gFiber: 7gSugar: 15gProtein: 184g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
What is bún riêu?
It’s a tomato-based Vietnamese noodle soup made with pork broth, crab meatballs, tofu, and fresh herbs.
What does it taste like?
It’s rich, slightly tangy from the tomatoes, sweet from the daikon and onions, and deeply savory thanks to the crab and fish sauce. Every spoonful hits a different note.
What does “bún” mean?
Bún refers to the rice vermicelli noodles used in this soup.
And “riêu”?
Riêu means the soft crab mixture that forms meatballs and floats to the top like sea foam. It’s what makes this soup so unique.
Is this gluten-free?
Yes! As long as your fish sauce and bouillon powder are gluten-free, the rest of the ingredients are naturally so.
Do I have to use MSG?
Not at all. I use it because it adds another layer of savoriness, but you can leave it out and just add a little more salt or bouillon.
Let me tell you, this dish reminds me of rainy weekends at home when we’d all gather around the table, quietly slurping away while the windows fogged up. It’s not just a recipe—it’s a whole experience. Make a big batch, share it with people you love, and don’t be surprised when they ask for seconds.
Try other recipes:
