Bún Riêu Instant Pot (Vietnamese Pork & Crab Noodle Soup

subheading: Broth for 8-quart (15 cups of broth):

Option 1: Using homemade chicken broth that you cooked ahead of time. Here is my post of homemade broth using IP: Chicken Broth with IP

Option 2: Using store bought chicken broth. It tends to be high in sodium so I’d recommend to dilute with water (half broth, half water).

Option 3: Using traditional pork broth. About 2 lbs of pork bones (washed, parboiled on stove top for 5 to 10 minutes, rinsed well), and 1 large onion.

7 tbsp of Quoc Viet Bun Rieu Soup Base

about 2 tbsp size of rock sugar

subheading: Toppings:

4 to 6 tomatoes (sliced into large chunks)

1 shallot (thinly sliced)

fried tofu (I usually purchase mine fresh at the grocery store, but you can buy frozen ones as well. How much to put depends on your love for fried tofu.)

subheading: The Rieu:

1 lb of ground pork

½ cup of dried shrimps (soaked in warm water for 10 minutes or more. Chopped with a food processor.) OR ⅓ cup of crab meat

1 jar of Crab Paste with Soya Bean Oil (7 oz)

1 tsp of Shrimp Paste (Mam Tom)

¼ tsp of fresh ground pepper

4 medium size eggs

subheading: Garnishes and Others:

Rice noodle/vermicelli (cooked according to packaging instructions, flushed with cold water, squeezed out excess water, drained)

sugar, salt, mushroom seasoning

chopped green onion and cilantro

split water spinach (rau muong che)

bean sprout

Vietnamese herbs such as mint, kinh giới (Vietnamese Balm), Tía tô (perilla)

- Shrimp Paste (Mam Tom) serve on the side

sliced fresh chili

lime wedges

Directions at katiestestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer