Bun Rieu Recipes

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Bun Canh Do Bien Recipe (Vietnamese Crab Noodle Soup) Recipe

The idea of eating hot soup during May sounds strange to many people. But in tropical countries, consuming hot broth at any time of the day (even for breakfast!) is normal. Odd as it is, hot liquid on a hot day does seem to help your body stay cool. With this factoid and the heat spike we've been experiencing in the Bay Area, I prepared bún canh đồ biển

It has a sweet, red-colored broth (I used annatto seed oil to color it). The soup is fairly soft in texture: round, thick noodles are used and cá hồng (red snapper), crab meat, shredded lettuce, bean sprouts and sugar snap peas are added at the last minute. 


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Canh Bun Recipe (Vietnamese Soup) Recipe

Canh bún is a simplified version of bún riêu. It has a similar, red-colored sweet broth except it doesn't contain tomatoes. The soup is also softer in texture; round, thick noodles are used and fried tofu pieces and rau muống (pea shoot tendrils) are added at the last minute. 

Traditionally, pork is used for canh bun but I prefer cooking with veal instead. You could stick to the more authentic version or use other meat and add riêu (crab morsels) as well. 


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Bun Rieu Cua Recipe (Vietnamese Crab Noodle Soup) Recipe

This soup, called bún riêu, is typical Vietnamese comfort food. It's paired with the usual Vietnamese aromatic herbs and topped with other vegetables and fried tofu for a complete meal.

Just thinking about this seafood dish makes my mouth water! Tomorrow, my cousin Tri and his wife Tran are coming over to greet us for the Lunar New Year. So I spent today making a delicious, though a tad time-consuming (but oh-so worth it) soup dish for them. Bún riêu cua is a briny crab rice noodle soup garnished with feathery-like crab cakes in tomato and fermented shrimp (called mắm tôm) broth. Once you're ready to serve, shredded lettuce and mint finish the dish for added crunch along with lime and a drizzle of nuoc mam. 



If you love crab, this dish is ideal for you. If not, you could always try the veggie version (bún riêu chay) I make for the rest of my family members who are vegetarian. Either way, what a great way to start the year!


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Bun Rieu Chay Recipe (Vietnamese Vegetarian Vermicelli Rice Noodle Soup) Recipe

Bún riêu cua is traditionally a vermicelli rice noodle soup made with tomato broth, meat, crab and shrimp paste. I'm not a very big fan of the meat flavors with shrimp paste so I usually make it meatless, using a paste of soybeans (and add the crab separately). The visuals and texture resemble the crab patties and the broth has the same fragrance from the sweet tomatoes.

The soup is typical Vietnamese comfort food. It's paired with the usual Vietnamese aromatic herbs and topped with other vegetables and fried tofu for a complete meal.


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