Dinner

Vietnamese Crab Noodle Soup (Bun Rieu) Recipe

Name: Vietnamese Crab Noodle Soup (Bun Rieu) Recipe
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Cuisine: Vietnamese
Ingredients: 2 (8-ounce) packages rice noodles; 1 1/2 pounds pork neck bones; 2 pounds head-on shrimp; 3 tablespoons seasoned crab paste; 3 tablespoons sugar; 2 tablespoons kosher salt; 1 tablespoon freshly ground black pepper; 1 tablespoon tamarind powder; 2 teaspoons shrimp paste; 4 large tomatoes, quartered; 2 pounds peeled shrimp (from the broth); 5 large eggs; 1 white onion, half chopped, half thinly sliced; 2 shallots, chopped; 1 bunch scallions, chopped and divided; 3 tablespoons seasoned crab paste; 1 1/2 teaspoons sugar; 1 teaspoon shrimp paste; 1 pound lump crab meat; 1/2 pound ground pork; 1 teaspoon kosher salt; 1/2 cup water; Fried tofu (optional); Chopped cilantro, for garnish; Chile sate (spicy chili oil), for garnish; Bean sprouts, for garnish; Limes, cut into quarters, for serving

ByMaya Arden November 29, 2025November 29, 2025

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Introduction

Bun Rieu is a vibrant Vietnamese crab noodle soup known for its rich, tangy broth and delicate seafood flavors. This dish combines tender pork bones, fresh shrimp, and crab meat with rice noodles for a comforting and aromatic meal that’s perfect any time of year.

A white bowl filled with a noodle soup dish, showing three main layers: at the bottom are white rice noodles submerged in a light reddish broth, the middle layer has golden-brown fried tofu pieces and crumbled cooked eggs scattered throughout, and the top layer is garnished with fresh green cilantro and thin light green onion slices. The soup has hints of red oil floating on the surface. A pair of dark brown chopsticks rest across the bowl's top edge, and a white soup spoon is placed beside the bowl. In the background, a small white bowl contains fresh green herbs and a lime wedge, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (8-ounce) packages rice noodles
1 1/2 pounds pork neck bones

2 pounds head-on shrimp
3 tablespoons seasoned crab paste

3 tablespoons sugar
2 tablespoons kosher salt

1 tablespoon freshly ground black pepper
1 tablespoon tamarind powder
2 teaspoons shrimp paste

4 large tomatoes
2 pounds peeled shrimp (from the broth)
5 large eggs

1 white onion, half chopped, half thinly sliced
2 shallots, chopped
1 bunch scallions, chopped and divided

3 tablespoons seasoned crab paste (for meatballs)
1 1/2 teaspoons sugar (for meatballs)
1 teaspoon shrimp paste (for meatballs)

1 pound lump crab meat
1/2 pound ground pork
1 teaspoon kosher salt (for meatballs)

1/2 cup water
Fried tofu, chopped cilantro, chile sate, bean sprouts, and limes, for serving (optional)

Instructions

Step 1: In a large pot, cook the rice noodles in boiling water until al dente. Drain and rinse with cold water. Set aside.

Step 2: Place pork neck bones in a large stockpot. Fill with water and bring to a boil for a few minutes, then discard the water. Add 5 quarts of fresh water and boil for at least 1 hour to develop the broth.
Step 3: Peel the shrimp, reserving the peeled shrimp for later. Add shrimp heads and shells to the broth and continue boiling for about 20 minutes until the broth turns red. Remove shells and bones from the pot.
Step 4: Stir in crab paste, sugar, salt, black pepper, tamarind powder, and shrimp paste. Cut tomatoes into quarters and add them to the broth. Keep simmering while preparing meatballs.

Step 5: In a food processor, purée peeled shrimp, eggs, chopped white onion, shallots, one-third of the chopped scallions, crab paste, sugar, shrimp paste, and water to a smooth paste.
Step 6: Gently fold in lump crab meat and ground pork until the mixture is uniform.
Step 7: Form the mixture into meatballs by hand and gently lower them into the boiling broth. Add fried tofu if desired. Meatballs are cooked when they float to the surface.

Step 8: Divide noodles into serving bowls. Ladle hot broth with tomatoes and meatballs over the noodles. Garnish with chopped cilantro, chile sate, bean sprouts, remaining scallions, and thinly sliced white onion. Serve with lime wedges for squeezing over.

Tips & Variations

Use fresh tamarind pulp instead of powder for a more natural tangy flavor.
Substitute pork neck bones with pork ribs if unavailable.

Add a dash of fish sauce to the broth for extra umami depth.
Include fried tofu for a vegetarian-friendly protein option within the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep noodles separate from broth to prevent them from becoming soggy. Reheat broth and meatballs gently on the stove, then add noodles and fresh garnishes before serving.

How to Serve

A white bowl filled with a rich, reddish-orange broth holds several layers: a base of thin white noodles at the bottom, chunks of golden-brown fried tofu sitting on the surface, and scattered pieces of scrambled yellow egg mixed with green herbs. On top, there are fresh green cilantro leaves and translucent slices of white onion. Resting across the bowl are a pair of black chopsticks, and beside the bowl, a white spoon lies on a white marbled surface. In the background, a small white bowl contains sliced lime and fresh green herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Bun Rieu broth in advance?

Yes, the broth can be made a day ahead and refrigerated. This actually helps deepen the flavors. Reheat gently before adding the meatballs and noodles.