Vietnamese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bún Riêu (Crab Noodle Soup)
A tangy Vietnamese crab noodle soup built on a tomato-and-crab broth, with fried tofu, ground pork, egg, and rice vermicelli, finished with shrimp paste and fresh herbs.
Contains common allergens
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Instructions
6 steps- 1
Make Crab Paste: In a bowl, thoroughly mix the canned minced crab, ground pork, and beaten eggs. Set aside.
- 2
Cook Tomatoes: In a large soup pot, heat a little oil and sauté the tomato wedges until they soften and release their red juices.
- 3
Prepare Broth: Pour the broth into the pot with the tomatoes. Dissolve the shrimp paste in a little water and add the clear liquid to the pot. Bring to a gentle boil.
- 4
Drop Crab Mixture: Using a spoon, gently drop dollops of the crab-pork-egg mixture into the gently boiling broth. Do not stir immediately. Let them cook and float to the top like soft meatballs.
- 5
Add Tofu: Add the fried tofu cubes to the broth. Reduce heat and simmer gently for 10 minutes. Season with fish sauce to taste.
- 6
Serve: Place cooked rice vermicelli in bowls. Carefully ladle the hot broth, tomatoes, crab meatballs, and tofu over the noodles. Serve with a platter of fresh herbs and a small side of extra shrimp paste.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving790
Calories
81 g
Protein
20 g
Carbs
42 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Bún riêu is a Vietnamese noodle soup built around a light, tangy broth and a crab mixture that cooks into tender rafts or dumplings. Older versions often center on small field crabs pounded for their meat and shell flavor; this home version uses canned seasoned crab paste to make that character more practical in a North American kitchen.
Listahan note
This version prioritizes the two things that make bún riêu feel distinct: tomato-bright broth and soft crab-pork-egg pieces that float gently instead of breaking apart. The fried tofu and fresh herbs keep each bowl from tasting heavy.
Technique cues
- Keep the broth at a gentle boil when dropping in the crab mixture. A rolling boil can break the dollops apart before the egg has time to set.
- Saute the tomatoes until they slump and stain the oil red; that step gives the broth color and sweetness before any seasoning goes in.
- Add the herbs at the table, not in the pot. Perilla, mint, and shredded water spinach should taste fresh and snappy against the hot broth.
Kitchen flow
- Parallel prep
- Start boiling the rice vermicelli while the broth comes up to a simmer, then rinse and drain the noodles before the crab mixture goes in.
- Make-ahead
- Prepare the broth with tomatoes and tofu ahead, then reheat gently and drop in the crab mixture shortly before serving.
- Leftover move
- Keep noodles separate from the soup, then build a fresh bowl with reheated broth, tofu, tomatoes, and herbs.
- Cleanup rhythm
- Wash the crab-mixture bowl as soon as the dollops are in the pot, then clear the noodle pot while the soup finishes its final simmer.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Minced crab in spices (gia vị nấu bún riêu)
Crab flavor base
Purpose: It gives the soup its savory crab backbone and helps form the soft floating pieces in the broth.
Handling: Mix it thoroughly with the ground pork and eggs so the crab is evenly distributed before spooning.
Adaptation: Plain canned crab can be used with extra seasoning, but the broth will taste less like a classic bún riêu shortcut.
Ground pork
Body for crab mixture
Purpose: It gives the crab dollops enough structure to hold together while keeping them tender.
Handling: Mix gently but completely with the crab and eggs; overworking can make the pieces dense.
Adaptation: A smaller amount of ground pork makes a lighter raft, while omitting it gives a looser, more delicate texture.
Eggs, lightly beaten
Binder
Purpose: Egg helps the crab and pork mixture set into soft curds that rise to the surface.
Handling: Beat before adding so there are no streaks of white in the crab mixture.
Adaptation: Using one less egg makes the pieces softer and more fragile; using an extra egg makes them firmer.
Tomatoes
Broth brightness
Purpose: Tomatoes give bún riêu its red-orange color and a tart-sweet edge that balances the crab and pork.
Handling: Cut into wedges and cook until softened before adding the broth.
Adaptation: Good canned whole tomatoes can work when fresh tomatoes are flat, but crush them lightly and simmer a little longer.
Firm tofu
Soup garnish and texture
Purpose: Fried tofu soaks up broth while adding a chewy, lightly crisp contrast to the noodles.
Handling: Cube and fry before adding so the tofu holds its shape in the soup.
Adaptation: Store-bought fried tofu puffs are a faster option and absorb the broth more deeply.
Vietnamese shrimp paste (mắm tôm)
Fermented seasoning
Purpose: A small amount gives the broth the deep, funky note that makes bún riêu taste complete.
Handling: Dissolve it in a little water and add the clearer liquid to the pot for smoother seasoning.
Adaptation: Use less for a milder broth, then adjust at the table with a small side dish for people who want more.
Technique notes
- Use a wide spoon to drop rounded portions of the crab mixture into different parts of the pot so they do not merge into one mass.
- Do not stir right after adding the crab mixture. Wait until the pieces float and look set around the edges before nudging the broth.
- Taste the broth after the tofu simmers, because fried tofu absorbs seasoning and can soften the tomato acidity.
Ingredient swaps
- Weeknight shortcut
- Use store-bought fried tofu and boxed pork or chicken broth, then spend the saved time on simmering the tomatoes properly.
- Milder shrimp paste path
- Start with half the mắm tôm in the pot and serve the rest on the side so each bowl can be adjusted at the table.
- No pork variation
- Leave out the ground pork and add another beaten egg to help the crab mixture set; the pieces will be softer and less meaty.
- Noodle backup
- Use thin rice noodles if bún is hard to find, but rinse them well so they do not cloud the broth.
Serve alongside
- Gỏi cuốn with herbs
- Vietnamese pickled carrots and daikon
- Crisp cucumber with lime and salt
- Fried shallot greens
- Iced jasmine tea
- Fresh lime soda
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the broth, crab pieces, tofu, and tomatoes in a sealed container for up to 3 days, with noodles and herbs stored separately.
- Reheat the soup gently on the stovetop so the crab pieces warm through without breaking apart, then ladle over fresh or reheated noodles.
- Freeze the broth and tofu without noodles or herbs for up to 2 months; thaw overnight and reheat gently before assembling bowls.
Equipment
- Large soup pot
- Mixing bowl
- Wide spoon
- Fine-mesh strainer
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