Easy Delicious Bun Rieu Cua (Vietnamese Crab Noodle Soup)

Easy Delicious Bun Rieu Cua (Vietnamese Crab Noodle Soup)

Course: Entree, Noodle Soup
Cuisine: Vietnamese
Prep Time: 20 minutes
Cook Time: 15 minutes
Soak dried shrimp: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Marvellina
Rice vermicelli noodles served in savory rich broth with tomato and umami-packed crab, dried shrimp, and egg mixture and fresh herbs. This is an easy version but still an incredibly tasty bun rieu cua
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  • 1 lb dried rice vermicelli noodle
  • 8 cups chicken broth bone broth if it's available
  • 8 roma tomatoes cut in wedges
  • 12 oz fried tofu puffs

Annatto Scallion oil:

Crab meat mixture:




Make annatto scallion oil (can be prepared few days ahead):

  • Pour oil and annatto seeds in a medium-size skillet. Cook over medium heat until the color of the oil starts to pick up the orange hue from the seeds, about 5 minutes. Turn off the heat. Strain the oil into a heat-proof container, discard the seeds. Add the chopped green onions (you will hear sizzle). Let it cool down and then cover and store at room temperature for about 4 days. Keep in refrigerator for up to 1 month

Cook rice noodles:

  • Cook the rice vermicelli noodles according to instruction and set aside

Prepare crabmeat mixture:

  • Soak the dried shrimp in hot water until softened, about 15 minutes. Discard water and place the shrimp in mini food processor and finely chop them. You can chop them with a knife too
  • In a large mixing bowl, add chopped dried shrimp, crab meat lumps, eggs, crab meat paste. Stir to mix everything

Prepare the broth:

  • Bring the broth to a boil and then add seasonings. Have a taste to your liking. Add tomato quarters and lower the heat to let it gently simmer for about 1 minute. Add the fried tofu. Cut large pieces into smaller piece with kitchen shears

Put everything together:

  • Use a ladle or big spoon and spoon the crabmeat mixture into the broth above. Continue to do so until you run out of the crab meat mixture. They will sink to the bottom and float to the top once cooked. Have a taste and adjust by adding more fish sauce, and/or sugar. It should be savory with just a hint of sweetness


  • Portion the cooked noodle into an individual serving bowl. Ladle the crab meat, tomatoes, fried tofu puffs and hot broth over the noodles generously. Drizzle some annatto scallion oil over the noodles. Serve with fresh Vietnamese balm leaves, tia to, bean sprouts, lime wedges, and shrimp paste on the side. Serve immediately