Bún riêu cua (Vietnamese crab noodle soup) with dried rice vermicelli

Method

1. Clean the crabs and remove the roe

   You will need: Live field crabs, basin, soft brush and colander

   Scrub mud from the crabs under running water, then remove the shells and undersides. Set the crab roe from the shells aside, discard the parts not being used, and rinse the crabs clean.

   Tip: Use only live crabs, and keep tools that touched raw crab separate.

   

2. Pound the crabs and strain the liquid

   You will need: Mortar and pestle, cleaned crabs, salt, clean water and coarse strainer

   Pound the crab bodies with a little salt until finely crushed. Add water and gently squeeze so the crab meat disperses into it. Strain through a coarse strainer, let the crab liquid settle, then pour off the liquid and leave the sediment behind. Avoid a very fine strainer, which can trap the crab meat.

   Tip: Pour off the clear liquid slowly so the sediment is not stirred back in.

   

3. Cook the crab curds

   You will need: Wide pot, strained crab liquid and salt

   Pour the crab liquid into a pot, bring it to a boil and stir in one direction until the crab curds begin to rise. Lower the heat and continue cooking until the curds are opaque and firm. Do not press or stir them vigorously, or they will break apart.

   Tip: Use the colour and firmness of the curds rather than relying on a fixed cooking time.

   

4. Cook the tomatoes

   You will need: Pan, cooking oil, shallots, reserved crab roe and tomato wedges

   Heat oil in a pan and fry the shallots until fragrant. Gently stir in the reserved crab roe. Add the tomato wedges and cook until soft and their red colour has infused the oil.

   Tip: Stir gently so the tomato pieces keep their shape when added to the pot.

   

5. Finish the broth

   You will need: Pot of crab liquid and curds, cooked tomatoes, shrimp paste, fermented rice vinegar and ladle

   Add the cooked tomatoes to the crab broth. Season with shrimp paste and gradually add fermented rice vinegar to taste. Keep the broth at a gentle simmer, then return the crab curds to the pot. If fermented rice vinegar is unavailable, tamarind can provide the sour flavour instead.

   Tip: Taste after each addition of fermented rice vinegar so its sourness does not overpower the crab.

   

6. Soften the dried rice vermicelli

   You will need: Bún khô Quê Tôi – Dried rice vermicelli, bowl of warm water, pot of boiling water and colander

   Prepare the vermicelli according to the packet instructions and taste a strand to check its softness before draining. For example, some noodles can be soaked in warm water for 10–15 minutes, boiled for 4–6 minutes, rinsed in cold water and drained.

   Tip: Do not overcook the noodles. Rinsing them in cold water and draining well helps keep the strands separate.

   

7. Assemble and serve the bún riêu

   You will need: Bowls, softened vermicelli, crab curds, tomato broth and fresh herbs

   Divide the vermicelli among bowls. Top with crab curds and tomatoes, then ladle over the hot broth. Add spring onions and fresh herbs, and serve while the noodles are still separate.

   Tip: Pour in the broth just before serving so the vermicelli does not sit in it for too long.

   

Cook the crab curds until opaque and firm; official guidance describes crab meat turning pearly or white but does not give a separate temperature or time for crab curds. Refrigerate leftovers within 2 hours at 4°C or below.