本格的なベトナム風カニ入りヌードルスープ
(Authentic Vietnamese Crab Noodle Soup)
(0 レビュー)
材料
-
200 grams 新鮮なカニ肉
(Preferably fresh blue crab meat, lightly picked)
-
300 grams 豚のスペアリブ
(だしのベース用)
-
3 medium トマト
(くさび形に切る)
-
1 tbsp 発酵エビペースト（mắm tôm）
(Adds signature umami tang)
-
150 grams 豆腐
(Firm tofu, fried until golden)
-
400 grams 米のビーフン (bún)
(Cooked according to package)
-
2 large 卵
(Beaten, for crab roux)
-
3 small シャロット
(挽肉)
-
3 cloves ニンニク
(挽肉)
-
2 tbsp 魚醤
(味付けのために)
-
50 grams 干しエビ
(Ground into powder or finely chopped)
-
2 tbsp タマリンドペースト
(Adds sourness to soup)
-
2 stalks 青ねぎ
(飾り用に刻んだ)
-
1 cup フレッシュハーブ（ペリラ、ベトナムコリアンダー、バジル）
(Roughly chopped, for serving)
-
1 Fruit ライムのくし切り
(提供用)
-
100 grams もやし
(Rinsed and for garnish)
-
2 tbsp 油
(For frying tofu and sautéing shallots)
-
2 liters 水
(For broth)
(Preferably fresh blue crab meat, lightly picked)
(だしのベース用)
(くさび形に切る)
(Adds signature umami tang)
(Firm tofu, fried until golden)
(Cooked according to package)
(Beaten, for crab roux)
(挽肉)
(挽肉)
(味付けのために)
(Ground into powder or finely chopped)
(Adds sourness to soup)
(飾り用に刻んだ)
(Roughly chopped, for serving)
(提供用)
(Rinsed and for garnish)
(For frying tofu and sautéing shallots)
(For broth)
栄養
- 分量: 4
- 1人分の量: 1 ボウル (350g)
- Calories: 480 kcal
- Carbohydrates: 50 g
- Protein: 25 g
- Fat: 15 g
- Fiber: 6 g
- Sugar: 8 g
- Sodium: 900 mg
- Cholesterol: 120 mg
- Calcium: 120 mg
- Iron: 3.1 mg
作り方
-
1 - Prepare broth base:
Boil pork ribs in 2 liters of water for 15-20 minutes to create a light broth. Remove ribs and keep broth clear by skimming impurities.
-
2 - Prepare Crab Paste:
Mix fresh crab meat with beaten eggs and half of the minced shallots and garlic, seasoning lightly with fish sauce to form the crab paste.
-
3 - Cook Tomato Base:
In a separate pan, sauté remaining shallots and garlic with oil until golden. Add tomato wedges and cook until softened. Add fermented shrimp paste and tamarind paste; cook 3 minutes.
-
4 - Combine Crab Paste and Broth:
Add tomato base to pork broth, bring to simmer. Scoop spoonfuls of crab paste into simmering broth, forming small lumps. Gently cook until crab paste firms, about 5 minutes.
-
5 - Fry Tofu:
Cut tofu into cubes and fry in hot oil until golden on all sides. Drain on paper towel.
-
6 - Prepare Noodles and Garnishes:
Cook rice vermicelli noodles according to package instructions and drain. Arrange fresh herbs, bean sprouts, and lime wedges for serving.
-
7 - Assemble Soup Bowls:
Divide noodles into bowls. Ladle hot crab soup over noodles, adding fried tofu cubes. Garnish with spring onions and serve with fresh herbs and lime on the side.
Boil pork ribs in 2 liters of water for 15-20 minutes to create a light broth. Remove ribs and keep broth clear by skimming impurities.
Mix fresh crab meat with beaten eggs and half of the minced shallots and garlic, seasoning lightly with fish sauce to form the crab paste.
In a separate pan, sauté remaining shallots and garlic with oil until golden. Add tomato wedges and cook until softened. Add fermented shrimp paste and tamarind paste; cook 3 minutes.
Add tomato base to pork broth, bring to simmer. Scoop spoonfuls of crab paste into simmering broth, forming small lumps. Gently cook until crab paste firms, about 5 minutes.
Cut tofu into cubes and fry in hot oil until golden on all sides. Drain on paper towel.
Cook rice vermicelli noodles according to package instructions and drain. Arrange fresh herbs, bean sprouts, and lime wedges for serving.
Divide noodles into bowls. Ladle hot crab soup over noodles, adding fried tofu cubes. Garnish with spring onions and serve with fresh herbs and lime on the side.
本格的なベトナム風カニ入りヌードルスープ :の詳細
Summary
Bún Riêu is an iconic Vietnamese soup characterized by its bright tomato tang, comforting crab paste, and chewy rice vermicelli. The broth is delicately constructed from pork ribs and enriched by the fermented shrimp paste and tamarind, adding complex umami and sourness. The crab paste, mixed with eggs, forms tender lumps that float alongside fresh tomatoes and fried tofu, perfectly merging textures and flavors.
History & Cultural Significance
Bún Riêu originates from northern Vietnam but is beloved throughout the country, especially eaten as a breakfast staple or street food. Its cooked crab paste harks back to coastal Vietnamese communities relying on fresh seafood. The dish also reflects Vietnamese balance principles: harmony of sour, sweet, salty, and umami tastes in one bowl. It symbolizes simple yet sophisticated home cooking.
Unique Aspects
Unlike many soups, Bún Riêu’s distinctiveness lies in the use of fresh crab mixed into lumps (not just crab meat on top) and the tangy saturation from tamarind and fermented shrimp paste. The addition of fried tofu provides a delicate bite contrast without overpowering, making every bite multi-layered.
Tips & Notes
- Fresh blue crab or lump crab meat produces the most authentic flavor; cans can be substituted as a last resort.
- Use good-quality fermented shrimp paste sparingly—too much overpowers.
- When forming the crab lumps, do not stir violently as you want them intact.
- Serving with an array of fresh herbs and lime enhances aroma and palate freshness.
- For vegetarians, omit crab and pork, replacing with mushroom broth and tomato puree, but traditional taste shifts drastically.
Personal Thoughts
Bún Riêu brings a powerful sense of Vietnam’s coastal culinary identity into a soothing bowl. The explosion of tastes from the fermented notes, fresh seafood, tamarind sourness, and aromatic herbs create a bombshell experience of flavors. Its slightly rustic and wholesome nature reminds us of how humble ingredients can achieve profound depth. Cooking this inspires confidence to master layering flavors in Asian cuisine and appreciate the heritage that Vietnamese soups embody.
