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Vietnamese

Bún Riêu Cua (Vietnamese Crab Tomato Noodle Soup)

A Vietnamese crab tomato noodle soup with rice vermicelli, tofu, crab, dried shrimp, herbs, and a bright savoury broth.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Bún Riêu Cua (Vietnamese Crab Tomato Noodle Soup)

1 hr 5 mintotal

55 min hands-on10 min hands-off

Prep 25 min · Cook 40 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Fifty minutes. The broth carries the time; the noodles and garnishes are assembled at the end while it simmers.

Method

  1. Heat neutral oil in a small pan, add annatto seeds, and cook briefly until the oil turns orange-red. Strain out the seeds.

  2. In a soup pot, cook garlic and onion in the colored oil until aromatic.

  3. Add tomatoes and cook until they soften slightly but still hold their shape.

  4. Pour in the stock, then add dried shrimp, shrimp paste, fish sauce, sugar, and salt. Simmer gently to build the broth.

  5. Add tofu cubes and crab meat. Simmer briefly until the tofu is hot and the crab flavor has blended into the broth.

  6. Place cooked rice vermicelli in bowls and ladle the hot crab tomato broth over it.

  7. Finish with bean sprouts, mint, coriander, and lemon wedges. Serve immediately.

How to tell it's done

The broth should be bright and savoury, the tomatoes soft but intact, and the noodles tender but separate.

Getting it right

Tip

Do not hard-boil after adding crab meat; gentle simmering keeps the broth clean and the seafood sweet.

What to serve it with

Serve with extra herbs, bean sprouts, chilli, and lemon so each bowl can be adjusted at the table.

Common mistakes

The broth is cloudy and muddy.
Keep it at a bare simmer and skim the surface. Bún riêu should be clear and orange-red under a raft of crab and tomato — boiled hard, the tomato breaks up and the whole pot goes murky.
The shrimp paste overwhelms everything.
Start with less than the recipe says and taste after it has simmered a few minutes. Mắm tôm varies enormously in strength between brands, and it should sit underneath the crab rather than on top of it.

Substitutions

  • Use fresh Crab Meat for best flavor; canned crab can be used only after checking salt and additives.
  • Dried Shrimp and Shrimp Paste both contain shellfish and should remain marked for allergen review.
  • Use firm Tofu so it holds its shape in the soup.
  • Fish Sauce contains fish and is important to the broth; replacing it changes the dish profile.

Storing and reheating

The broth keeps three days in the fridge and freezes for two months — that is the part worth making ahead. Cook noodles and prepare herbs fresh for each bowl; vermicelli left in soup swells and turns to paste.