Bún Riêu

Method

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1. Beat the crab meat, eggs, minced pork, 1 tbsp of the fish sauce and the pepper together. Set aside.

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2. Fry the annatto seeds in the oil for 1 minute until it runs orange, then strain the seeds out.

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3. Fry the shallots in the annatto oil for 4 minutes, then add the tomatoes and cook 5 minutes.

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4. Pour in the stock, add the tamarind, sugar and remaining fish sauce and bring to a simmer.

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5. Turn the heat down so the broth is barely moving.

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6. Pour the crab mixture in slowly across the surface.

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7. Leave it completely alone for 2 minutes, until it rises and sets into soft clouds.

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8. Push the clouds gently to one side and add the tofu puffs. Simmer 3 minutes.

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9. Soak or boil the vermicelli as the packet directs and divide between bowls.

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10. Ladle the broth over, lift the crab clouds on top, and serve with herbs, beansprouts and lime.

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Chef’s Tips

• Pour the crab mixture in and do not touch it.
• A bare simmer — a rolling boil breaks the clouds up.
• Annatto for the colour, strained out after a minute.

Common Substitutions & Variations

• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Perilla leaves
• Shrimp paste on the side
• Lime and chilli

Storage & Reheating

The broth keeps 3 days refrigerated. Make the crab clouds fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.