Recipe Level: Advanced
Prep time: 30 mins
Cook time: ~20-30 mins (depending on how much stuff you add)
Serves: 4-6 (If you have a 6QT IP)
Overall time needed: 60 mins
Bun Rieu is a Vietnamese Crab Noodle Soup featuring a tomato soup base and crab/egg/ground pork mixture. My recipe is not exactly authentic as I like to add more ingredients over the course of many years and modified the original recipe to my bf’s own tastes and preferences.
1/2 lb pork
Vermecelli Rice Noodles (The Bun)
6 plum tomatoes (on vine preferred but pick the freshest from market)
2 cans Prawns in Minced Spices (see photos on left)
1 Can REAL Crab Meat (Costco has a pretty fresh selection)*
2 cans chicken stock or 1/2-1 qt Chicken Stock from carton
2 eggs (per every 1/2 lb pork, more egg if you like the Rieu to be fluffier)
Handful of dried scallops and dried prawns* (super expensive so you can omit if you like)
If you are going to include these, please wash+soak them overnight in a bowl of water. Do NOT toss out the water when cooking and save it for the stock.
1 lb Shrimp (we use Tiger Shrimp for texture)
Shrimp Paste - absolutely required!
* Denotes optional additions to the recipe and not required but better to have for flavor.
Also, these options are not always fresh in the local market for us so we include when the picks are good. Remember, I live in NYC and I don’t get to the grocery market until after work around 7-8PM when it’s almost closing time…so I’m usually left with bad picks during the week.
In your IP, fill 1/4 of it with water and toss in the dried scallops+prawns that you’ve painstakingly soaked overnight. Add your chicken stock and close the lid. Set to ‘Pressure Cook’ at low pressure level for 15 mins.
While the base of your stock is cooking, start prepping your tomatoes by washing and cutting them into wedges
Clean, de-vein your shrimp, and butterfly them after removing the shells. Save the shells and shrimpheads if applicable as this will serve as part of the stock base after.
In a separate pot, boil water and toss in all the shrimp heads and shells. Let it simmer for about 10 mins. You can use the steamer on top of this pot to cook your shrimp if you wish. The shell stock should be timed to finish right when your IP stock is finished. Take out the shrimp after steaming for about 8 mins or less depending on how big your shrimps are in size. Shrimp cooks really fast so be careful not to overcook! They are done when they form a C shape and turn red.
Use the QPR method on your stock when it is done. Remove the shrimp shells from your other pot and pour in the shell stock base into the IP base. Add in your tomato wedges and set to soup mode for 10 mins.
Prep the Rieu in a separate bowl. Start by adding the ground pork, flatten with spoon, then add the crab meat, 2 cans of prawn spices, and mix well. Then add in two tablespoons of fish sauce and the two eggs. Continue mixing.
When your IP is done again, use QRP and then start to ladle in the Rieu mixture one spoon at a time using the soup spoon as the mold (see photo on left)
The tedious part is here! Drop in your Rieu mixture into the IP one by one until you have no more mixture left. At this time, your IP should look almost complete. Take care to not add in too much that would exceed the max IP level.
You’ll need to set the IP back on the soup level again at low pressure for 15 mins. Make sure your steam valve is reset as well so the pot can pressurize
In a seperate pot, boil water to cook the rice noodles. You’ll want your rice noodles firm so cook until soft but then pour out into a metal strainer when complete and run them through cold water to stop the cooking process. They should still have a sort of spring to them!
Start prepping all your other "‘toppings’ like the bean sprouts, chives, and so on. The bean sprouts can be blanched and the chives can be left raw as topping. All other ingredients should be boiled or blanched before adding as a topping to your bowls
When the timer goes off on your IP, use the QPR and open lid to check on the Rieu. The Rieu should be yellow in color and floating. Add in 3 tablespoons of fish sauce to the stock but taste as you go to make sure it is not too salty.
Prep your bowls in this order: noodles on bottom, raw chives on top, tofu, and shrimp. Add one teaspoon of fish sauce (or two if you want more sodium) into your bowl before pouring the soup. Finally, take another teaspoon to add the shrimp paste to your bowl and mix. Don’t forget the shrimp paste!
Ladle soup with Rieu into bowls, sprinkle any other toppings such as fried shallots, and enjoy!