I’ve grown up eating Vietnamese food all my life. I was blessed to be born to Chinese parents who grew up in Vietnam, so you can say I got the best of both worlds. Both parents cooking Chinese and Vietnamese food. It’s not surprising that one of my favorite comforts is bun rieu. It is a vietnamese noodle dish that is centered more on tomato, shrimp and depending on the family it can also involve pork and other meats. Bun Rieu is often more sweet and light when compared to it’s famous earthy counterpart Pho Bo (a.k.a. beef noodle soup).
Here is my mom’s Easy Bun Rieu. It doesn’t require too many complicated ingredients and it’s can all be done in half a day (minus some night before preparations), which can’t be said for many other noodle soups if you want to do it the “right” way. As many of you may be familiar with home cooking, this recipe is guerrilla style – measurements are from the gut. This one is “easy” Bun Rieu because it’s basically a “dump” and “forgetaboutit” stew.
Dried Shrimp, Soaked Overnight, Drained, Food Processed and liquid saved
Tomatoes, cut into chunks of your size preference
Chunk crab meat
Jar crab paste
Season with salt to taste
Directions (Michelle Guerilla Style, a.k.a, describing with no finesse at all):
Dump your broth, liquid from shrimp and some water in the pot
Dump your cut tomatoes into the pot
Bring to boil
While waiting for soup to boil, stir fry dry your ground shrimp so that it can soak up your beaten egg (Makes it pretty and floaty shrimp)
Dump your lump crab, crab paste, and shrimp/egg mixture into the pot
Let it rip for 3 hours
Season to taste
Enjoy with rice noodles, your favorite herbs, and yummy shrimp paste