Learn how to cook authentic Hanoi style Bun Rieu Cua with savory freshwater crab paste clouds, tangy tomato broth infused with rice vinegar, fried tofu, and fresh herbs.
Add 1/2 tsp salt to the strained crab liquid. Heat over medium heat, stirring gently in one direction until rich crab paste floats and forms fluffy solid clouds. Scoop out gently.
Sauté minced shallots with lard/oil, add golden crab roe until fragrant for natural color. Briefly stir-fry tomato wedges.
Pour sautéed tomatoes and crab roe into the crab broth. Add strained shrimp paste liquid, fermented rice vinegar, seasoning powder, and fried tofu cubes. Simmer gently.
Place scalded rice noodles into bowls. Top with crab paste clouds, golden tofu, and pork sausage. Ladle hot tomato-crab broth over noodles. Garnish with scallions and herbs.
Q: Can I substitute canned crab paste?
A: Yes, canned minced crab in oil can be used as a convenient alternative if fresh field crabs are unavailable.
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