Bún Riêu
Bún riêu is a beloved Vietnamese noodle soup, especially popular for its tangy tomato broth that distinguishes it from the more famous pho.
A tangy Vietnamese crab and tomato noodle soup, its broth given body by a light, custardy crab and egg mixture — vibrant, sour and deeply savoury.
Ingredients
Method
Mix crab meat with beaten egg.
Bring stock to a gentle simmer, then pour in the crab-egg mixture in a thin stream, letting it set into soft curds.
Add tomatoes and tamarind or lime juice, simmering a further 10 minutes.
Serve ladled over rice vermicelli noodles with fresh herbs.
Pour the egg mixture in slowly and let it set undisturbed to form soft curds rather than scrambled bits.
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