Bun Rieu Recipe and Nutritional Value

Bun Rieu: The Heart and Soul of Vietnamese Noodle Soup

Bun Rieu, a traditional Vietnamese noodle soup, is a vibrant and flavorful dish that holds a special place in the hearts of food lovers across Vietnam and beyond. This delightful soup, known for its rich broth and unique combination of ingredients, represents the essence of Vietnamese culinary artistry. With its origins deeply rooted in the rural regions of northern Vietnam, Bun Rieu has evolved over centuries, reflecting the country’s diverse cultural and historical tapestry.

Historically, Bun Rieu emerged as a humble and rustic dish, often prepared by families using fresh, local ingredients. The dish’s signature component, the crab paste, was traditionally made from freshwater crabs abundant in the Vietnamese countryside. As it gained popularity, Bun Rieu began to incorporate various regional twists, showcasing the ingenuity and adaptability of Vietnamese cuisine.

Over time, Bun Rieu has become a beloved staple across the nation, celebrated for its harmonious blend of flavors and textures. From bustling street food stalls to high-end restaurants, this noodle soup continues to captivate both locals and tourists, earning its place as a quintessential part of Vietnam’s rich culinary heritage. Join us as we delve into the fascinating story of Bun Rieu, exploring its origins, key ingredients, and the secrets to its irresistible taste.

Homemade Bun Rieu Recipe

Ingredients

• Broth:
  • 200g pork bones
  • 1 liter water
  • 1 small onion, peeled and halved
  • 1 tomato, quartered
  • 1 tablespoon fish sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
• Crab Paste:
  • 100g crab meat
  • 1 egg
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
• Noodles and Garnishes:
  • 200g rice vermicelli noodles (bun)
  • 1 small tomato, diced
  • 50g tofu, cut into cubes and fried until golden
  • Fresh herbs: Vietnamese balm, perilla leaves, and cilantro, chopped
  • Bean sprouts
  • Lime wedges
  • Shrimp paste (optional)
  • Chili sauce (optional)

Instructions

Step 1: Prepare the Broth

• In a pot, bring 1 liter of water to a boil.
• Add pork bones, halved onion, and quartered tomato or radish to the pot.
• Season with fish sauce, salt, and sugar.
• Simmer for about 45 minutes to 1 hour, occasionally skimming off any foam that rises to the surface.
• After simmering, strain the broth to remove the bones and vegetables. Set aside.

Step 2: Make the Crab Paste

In a mixing bowl, combine crab meat, egg, fish sauce, sugar, salt, and ground black pepper. Mix well until it forms a paste-like consistency.

Step 3: Cook the Noodles

Cook rice vermicelli noodles according to the package instructions. Drain and rinse with cold water. Set aside.

Step 4: Prepare the Soup

• Return the strained broth to the pot and bring it back to a simmer.
• Gently add the crab paste mixture into the simmering broth by spoonfuls. Let it cook for about 5-7 minutes until the crab paste is cooked through and floats to the top.
• Add the diced tomato and fried tofu cubes to the soup. Let it simmer for another 5 minutes.

Step 5: Assemble the Dish

• Divide the cooked rice vermicelli noodles into two bowls. Ladle the hot broth, along with the crab paste, tomato, and tofu, over the noodles.
• Garnish with fresh herbs and bean sprouts. Serve with lime wedges, shrimp paste, and chili sauce on the side for additional flavoring.

Nutritional Value of Bun Rieu (per serving)

Bun Rieu, despite its seemingly light and simple ingredients and cooking method, boasts a remarkable nutritional profile. Rich in essential nutrients and moderate in fats, it stands as a wholesome breakfast choice or a beloved main course for many.

• Protein Sources: Pork bones, crab meat, egg.
• Carbohydrate Sources: Rice vermicelli noodles.
• Fat Sources: Crab meat, egg, tofu.
• Fiber Sources: Tomatoes, fresh herbs.

Tips for Adjusting Nutritional Values

1. Lower Sodium: Use low-sodium fish sauce or reduce the amount of fish sauce and salt.
2. Increase Protein: Add more crab meat or serve with a side of boiled shrimp or pork.
3. Vegetarian Option: Replace crab meat with a plant-based alternative or additional tofu.

Notes:

• Calories may vary slightly depending on the specific brands and quantities of ingredients used.
• Daily Values (% DV) are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Conclusion

Bun Rieu has garnered widespread recognition among food enthusiasts and travelers alike, earning its place as a beloved dish in Vietnamese cuisine. Its popularity extends beyond Vietnam’s borders, with many international visitors seeking out Bun Rieu as a must-try dish during their travels. As culinary appreciation grows globally, Bun Rieu is poised to continue its ascent, becoming increasingly celebrated and sought after in the culinary world. With its unique flavors, cultural significance, and versatility, Bun Rieu is well-positioned to remain a cherished dish both in Vietnam and worldwidefor years to come.

Indulge your taste buds in the exquisite flavors of Bun Rieu and experience the rich culinary heritage of Vietnam. Whether you’re exploring the bustling streets of Hanoi or savoring a bowl at your local Vietnamese restaurant, Bun Rieu promises a delightful gastronomic adventure. Don’t miss the opportunity to savor this iconic dish and immerse yourself in the vibrant tapestry of Vietnamese cuisine.

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Bun Rieu Recipe

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Noodle

Soup

Prep Time

20 minutes

Cook Time

2 hour

Servings

people MetricUS Imperial

Ingredients

Broth

• 200 gram pork bones
• 1 liter Water
• 1 small onion, peeled and halved
• 1 tomato, quartered
• 1 tbsp Fish sauce
• 1 tsp Salt
• 1 tsp Sugar

Crab Paste

• 100 gram crab meat
• 1 egg
• 1 tsp Fish sauce
• 1 tsp Sugar
• 1/4 tsp Salt
• 1/4 tsp Ground black pepper

Noodles and Garnishes

• 200 gram rice vermicelli noodles (bun)
• 1 small tomato, diced
• 50 gram tofu, cut into cubes and fried until golden
• Fresh herbs: Vietnamese balm, perilla leaves, and cilantro, chopped
• Bean sprouts
• lime wedges
• Shrimp paste (optional)
• Chili sauce (optional)

Noodle Soup Prep Time 20 minutes Cook Time 2 hour Servings people MetricUS Imperial Ingredients Broth 200 gram pork bones 1 liter Water 1 small onion, peeled and halved 1 tomato, quartered 1 tbsp Fish sauce 1 tsp Salt 1 tsp Sugar Crab Paste 100 gram crab meat 1 egg 1 tsp Fish sauce 1 tsp Sugar 1/4 tsp Salt 1/4 tsp Ground black pepper Noodles and Garnishes 200 gram rice vermicelli noodles (bun) 1 small tomato, diced 50 gram tofu, cut into cubes and fried until golden Fresh herbs: Vietnamese balm, perilla leaves, and cilantro, chopped Bean sprouts lime wedges Shrimp paste (optional) Chili sauce (optional)

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Instructions

1. In a pot, bring 1 liter of water to a boil. Add pork bones, halved onion, and quartered tomato or radish to the pot. Season with fish sauce, salt, and sugar. Simmer for about 45 minutes to 1 hour, occasionally skimming off any foam that rises to the surface. After simmering, strain the broth to remove the bones and vegetables. Set aside.

   
2. In a mixing bowl, combine crab meat, egg, fish sauce, sugar, salt, and ground black pepper. Mix well until it forms a paste-like consistency.

   
3. Cook rice vermicelli noodles according to the package instructions. Drain and rinse with cold water. Set aside.

   
4. Return the strained broth to the pot and bring it back to a simmer. Gently add the crab paste mixture into the simmering broth by spoonfuls. Let it cook for about 5-7 minutes until the crab paste is cooked through and floats to the top. Add the diced tomato and fried tofu cubes to the soup. Let it simmer for another 5 minutes.

   
5. Divide the cooked rice vermicelli noodles into two bowls. Ladle the hot broth, along with the crab paste, tomato, and tofu, over the noodles. Garnish with fresh herbs and bean sprouts. Serve with lime wedges, shrimp paste, and chili sauce on the side for additional flavoring.