Bun rieu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat up pan with oil and garlic, cook the crab until warm about 5 minutes. Put crab meat into a bowl with the rieu and about 4 to 5 eggs. Mix until incorporated. Add black pepper to taste (about quarter tsp)

Step 2

In a large stock pot, put in chicken stock and water.

Step 3

Use same pan from crab to heat more oil and char the green onions. Once charred, add to stock

Step 4

Do same with tomatoes. Add about 1/4 tsp salt and 1 tsp sugar while sauteing. Add to stock

Step 5

Brown tofu in oil with a little bit of salt. Add to stock

Step 6

Wait until stock boil at medium heat, gently slide in the crab mixture, DO NOT STIR! Reduce heat to medium low. Cooked crab with egg will float.

Step 7

Add fish sauce, 1 tsp at a time and a pinch of salt to adjust saltiness of soup

Step 8

Bring 6 quarts of water to boil, salted. Add rice sticks and cook el dante. Drained.

Step 9

To serve: put noodles in a bowl. Spoon soup over. Garnish with bean sprouts, cilantro, lemon or lime, shredded cabbage or shredded banana palm, scirracha