How to Make Vietnamese Bún Riêu (No Egg)
Why You’ll Love This Recipe
Bún Riêu (Vietnamese Crab Noodle Soup) — A rich and tangy Vietnamese noodle soup with a crab and tomato broth. It classically has crab, tomatoes, and sometimes eggs, but this version is entirely egg-free while still delivering the proper flavors. A balance of savory, sour and subtly sweet, with plenty of fresh ingredients and umami-rich seasonings.
Ingredients
For the Broth:
6 cups vegetable broth
3 medium tomatoes, quartered
1 medium onion, quartered
2 tablespoons annatto oil (for color and flavor)
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon fermented tofu (to add umami depth)
2 tablespoons soy sauce or vegan fish sauce
1 tsp sugar (or to taste)
1 teaspoon salt (or to taste)
1 teaspoon black pepper
1 block firm tofu, diced
1 tablespoon tamarind paste (acidity)
1 t chili flakes (optional for heat)
For the Noodles and Toppings:
8 oz. rice vermicelli noodles (bún)
1 cup bean sprouts
½ cup chopped green onions
½ cup fresh cilantro
1 small bunch Thai basil
1 small bunch mint leaves
1 small lime, cut into wedges
Sliced chili (optional, to spice)
Step-by-Step Instructions
Step 1: Prepare the Broth
In a large pot over medium heat, add the annatto oil. Once hot, add the onions and sauté, followed by the garlic and ginger until fragrant (2 minutes or so).
Add the tomatoes and cook until they soften and begin to release their juices.
Add the vegetable broth and bring to a gentle simmer.
Add the fermented tofu, soy sauce, sugar, salt and black pepper, and stir. Simmer the broth for 15 to 20 minutes to meld the flavor.
Step 2: Prepare the Tofu
In the meantime, pan-fry the tofu cubes in vegetable oil until golden brown on all sides.
Leave the crispy tofu in the broth to soak up the flavor.
Step 3: Cook the Noodles
Prepare the rice vermicelli noodles according to package directions.
Drain and rinse under cold water to keep from sticking.
Step 4: Assemble the Bowl
Funnel the cooked noodles into serving bowls.
Ladle hot broth over noodles, with plenty of tomatoes and tofu.
Garnish with bean sprouts, green onions, cilantro, Thai basil and mint.
Serve with lime wedges and sliced chili for heat.
Tips for the Best Bún Riêu
Use fermented tofu to mimic the umami depth that crab paste adds.
Tweak the acidity by adding more or less tamarind paste to your taste.
And for a more robust broth, add a splash of mushroom broth or a spoonful of miso paste.
Add more toppings shape with extra veggies like shredded cabbage or mushrooms.
Health Benefits of This Dish
Antioxidants and vitamin C in tomatoes.
Tofu is a great plant-based protein source.
Herbs such as basil and cilantro support digestion while adding freshness.
Rice vermicelli noodles are gluten-free and easily digestible.
Frequently Asked Questions
Can I Save Leftover Bún Riêu?
Yes! The broth should be kept separate from the noodles. Store the broth in an airtight container in the refrigerator for up to 3 days. Reheat, and serve over fresh noodles when ready to eat.
Can I Make This Soup Spicy?
Absolutely! More fresh chilies, chili oil or another spoonful of chili flakes to taste.
Final Thoughts
Rinse your taste buds with this egg-free Vietnamese Bún Riêu a flavorful, comforting dish that can be enjoyed any time of year. It’s loaded with umami, fresh herbs and nourishing elements that make each spoonful a pleasure. Try this recipe and have a taste of authentic Vietnamese food making at home!
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