I can eat Bun Rieu every week but my husband is not such a HUGE FAN …so every chance I get to make it…I would make a HUGE POT and freeze some of the broth so I can have it for the next few days ūüėČ
1 bag of rice vermicelli ( about 10 oz)
1 gallon water
1 lb pork tips
1/4 cup dried shrimp (soak in water so that it can get soft)
4 roman tomato or 2 regular tomato (sliced)
1/2 cup sliced green onion (green part)
4 oz ground pork
1 small can crab paste (Asian Market–they sale in can or jar…and shrimp or carb flavor)
1 TBS fish sauce
1 TBS sugar
1 tsp fine shrimp sauce (man tom–shrimp paste–Asian Market)
4 eggs beaten
** You can also buy this bun rieu flavoring and add some in your broth to make the broth more FLAVORFUL. Sometimes I would add 1 tablespoon in my broth to to deepen the bun rieu flavor…this is strictly optional.
***cooked TOFU (optional)
chopped cilantro
sliced green onion
fresh chili
chili sauce
herbs of your choice
Cook vermicelli noodle according to package. Then drain and set aside.
In a large stock pot pour in the gallon water and add in the pork tips (making the pork stock). ¬†If you don’t want to make your own stock…you can use ready made stock (chicken or pork–optional)
Cook stock for about 1 hrs …remember to skim off all the froth and fat off the top.
In a mixing bowl combine the ground pork, crab paste, fish sauce, shrimp sauce (man tom), dried shrimp and sugar. COMBINE then add the 4 beaten eggs and MIX in blender. ¬†Pause about 4 times…DON’T over PUREE!!!
Next pour the ground pork mixture into the boiling pork stock pot. I usually SPOON in the ground meat mixture so that it makes these balls/patty shape. ¬†Season with more fish sauce and sugar to taste!!! ¬†Right before you turn off the stove…add in your sliced TOMATO and cooked tofu. Serve immediately over a bowl of vermicelli noodles. Garnish with sliced green onion, cilantro, basil, mint, chili, and squeeze some lemon or lime over. ENJOY!!!!
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