30 Minute Bún Riêu (Vietnamese Crab and Tomato Noodle Soup)

Bowl of bun rieu with vegetables, herbs, and lime toppings.

30 Minute Bún Riêu (Vietnamese Crab and Tomato Noodle Soup)

Course: Main Course

Cuisine: Vietnamese

Prep Time: 8

Cook Time: 22

Total Time: 30

Servings: servings

Calories: 560kcal

Author: Quynh Nguyen

This shortcut bún riêu delivers all the classic flavors of Vietnamese crab noodle soup in about 30 minutes. A savory tomato broth, fluffy crab meatballs, and rice vermicelli come together for a comforting, customizable bowl that’s perfect for busy weeknights.

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Equipment

Food Processor

Ingredients

Broth

3 cups chicken broth
4 quarts water
2 tablespoons fish sauce
1 tablespoon mushroom or chicken bouillon powder
2 tablespoons rock sugar or granulated sugar
1 tablespoon vegetable oil
1 teaspoon shrimp paste oil or paprika
3 shallots or 1 small onion, finely diced
4 tomatoes, quartered
1 teaspoon salt

Crab Meatballs (Riêu)

1 pound ground pork
½ pound prawn or shrimp, peeled
¼ cup dried shrimp, soaked in hot water
1 cup lump crabmeat (packed in water)
1 cup shrimp paste
½ cup crab paste
3 eggs

Noodles

1 pound dried rice vermicelli noodles

Optional Toppings

Fried tofu
Bean sprouts
Thai basil, mint, purple perilla
Morning glory (rau muong) or shredded cabbage
Lime wedges
Chopped scallions or cilantro

Instructions

Prep the Crab Mixture

Soak dried shrimp in hot water for 10 minutes. Drain and finely mince using a food processor.
In the same processor, puree the fresh shrimp until smooth.
In a large bowl, combine ground pork, pureed shrimp, minced dried shrimp, shrimp paste, crab paste, lump crabmeat, and eggs. Mix until fully combined. Set aside.

Build the Broth

In a large stockpot, combine chicken broth, water, fish sauce, bouillon powder, and sugar. Bring to a boil, then lower to a gentle simmer.

Cook Aromatics and Tomatoes

Heat vegetable oil in a skillet over medium heat. Add shrimp paste oil (or paprika) and shallots. Cook for about 2 minutes until fragrant and softened.
Add tomatoes and salt. Cook for 2–3 minutes until slightly softened but still holding their shape. Transfer everything into the simmering broth.

Cook the Crab Meatballs

Scoop about 1½ tablespoons of the crab mixture and gently drop it into the broth. Repeat until all the mixture is used.
Simmer gently for 10–12 minutes, without stirring too much, until the meatballs are cooked through and floating. Taste and adjust seasoning if needed.

Assemble and Serve

Cook rice vermicelli noodles separately according to package instructions. Drain well.
Divide noodles into bowls. Ladle hot broth, crab meatballs, and tomatoes over the top.
Add desired toppings and serve hot with lime on the side.

Notes

Sautéing the tomatoes in shrimp or crab paste oil gives the broth its signature color and depth.
Avoid stirring after adding the crab mixture so the meatballs stay light and fluffy.
Cook noodles separately to keep the broth clear.
Taste the broth before serving and adjust with fish sauce or sugar as needed.

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