Crab Noodle Soup (Bun Rieu)

Since my Mother-in-law gave me the water spinach, I saved some of the branches and shredded into small slender slices. I decided to cook Crab Noodle Soup (Bun Rieu). This is a very good soup. This soup can be garnished with beansprout, cilantro, and shredded water spinach.

I also have other herbs in my garden and can be eaten with this soup.

Big pot of Crab Noodle Soup. Not only it's good, but the color is just beautiful.

Ingredients : Serves 6

1 can of (5.6 oz) of Minced Prawns in Spices
1 can of (5.6 oz) of Minced Crabs in Spices
Pork bones or Chicken Broth or Pork Spareribs
1 pound of ground pork
½ onion and ½ shallot
1 handful of Dried shrimps
Salt, or to taste
Cooking oil
4 gloves of Garlic, peeled and crushed
5 Large tomatoes, each cut into wedges
1 small bag of Firm bean curd, cut into small cubes
2 TB Tamarind pulp
1 TB Sugar
1 TB Fish sauce
1 ts Fine shrimp paste
1 bag Fresh rice vermicelli

Meat ingredients:
Add 1 lb of ground pork in a container.
Add 4 eggs
Add 1 can of (5.6 oz) of Minced Prawns in Spices
Add 1 can of (5.6 oz) of Minced Crabs in Spices
Add ½ chopped onions & ½ chopped shallots
Add Salt & Pepper
Mixed all together
For garnishing:Spring onion
chopped Coriander (cilantro)
leavesBanana but, outer layers removed (optional)
yellow centre shreddedRed chili, thinly sliced
Bean sprouts
Mint leaves
Thai parsley
Limes, cut into wedges
Fermented anchovy paste.
Method :Boiled 2 pounds of pork bones or pork spareribs with 2 litters of water.
Strain and discard residue.Pour strained water into a large pot.
Bring to the boil and add salt to taste.
Leave to boil for 1 hour 20 minutes then strain stock.Heat oil in a pan and stir fry garlic and tomatoes.
Combine with annatto seed oil and pout into stock.Add fried bean curd and tamarind pulp.
Season the pot with sugar, fish sauce, shrimp paste and salt.
Form the meatball mixture into dumplings with a spoon and drop them into the stock.
Add the tofuDivide rice vermicelli equally into 6 serving bowls.Pour stock over and garnish with spring onion.Serve remaining garnishes on the side.