If you're craving a deeply satisfying and aromatic bowl of soup with a bold, umami-packed broth and tender bits of crab, Vietnamese Crab Noodle Soup—locally known as Bún Riêu Cua—is calling your name. This dish is a staple in many Vietnamese households and street stalls, often enjoyed as a comforting breakfast or lunch. What sets it apart is the rich, tangy tomato broth, the airy crab-and-egg mixture that floats like dumplings, and the fresh herbs that finish the dish. Think of it as somewhere between a traditional seafood bisque recipe and a light noodle soup—but with its own unique flair and punch of flavor.
It’s also a perfect gateway dish for anyone who loves crab stew recipes, creamy crab soup, or is on the lookout for new seafood soups and stews to try at home. The deep savory flavor paired with vermicelli noodles and aromatic herbs makes this one of the most craveable bowls in Vietnamese cuisine.
Vietnamese Crab Noodle Soup (Bún Riêu Cua)
Prep Time 25 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Dinner, Lunch, Main Course, Soup
Cuisine Vietnamese
Large stock pot For simmering the broth. A heavy-bottomed pot retains heat best.
Fine mesh strainer or skimmer To remove impurities and foam from the broth.
Mixing bowls For combining the crab mixture and prepping herbs.
Noodle strainer or colander To cook and drain the vermicelli noodles.
Soup ladle For serving the soup cleanly.
For the Broth
- 1.5 lbs pork neck bones or pork ribs adds body and richness to the broth
- 1 onion halved
- 2 medium tomatoes quartered
- 1 tbsp annatto seeds or annatto oil for color
- 1 tbsp shrimp paste mắm tôm
- Salt to taste
- Fish sauce to taste
- 6 cups water
For the Crab Mixture
- 1/2 lb fresh or canned lump crab meat
- 3 eggs
- 1 tbsp fish sauce
- 1/2 tsp white pepper
- 1/2 cup minced shallots
- 2 tbsp minced dried shrimp optional, but adds great depth
- 1 tbsp cornstarch
For the Bowl
- 1 lb dried or fresh rice vermicelli noodles
- Fresh herbs: mint Thai basil, culantro (optional), cilantro
- Bean sprouts
- Shredded lettuce or thinly sliced cabbage
- Lime wedges
- Chopped green onions
- Fried shallots
- Fresh chili slices or chili garlic sauce
Make the Broth
Start by rinsing your pork bones or ribs under cold water. Blanch them in boiling water for 3–5 minutes to remove impurities, then drain and rinse again.
In a clean stockpot, add the blanched pork bones, onion halves, and 6 cups of water. Bring to a boil, then reduce to a simmer and cook uncovered for 45 minutes. Skim off any foam or scum that rises to the top.
Add tomatoes, shrimp paste, and annatto oil to the pot. Simmer for another 15 minutes to let the flavors meld. Season with salt and fish sauce to taste.
Prepare the Crab Mixture
While the broth is simmering, combine lump crab meat, eggs, fish sauce, white pepper, minced shallots, and cornstarch in a bowl. If you’re using dried shrimp, blend or finely mince them before mixing them in.
Pour the crab mixture slowly into the simmering broth by the spoonful. It will float and puff up like small clouds as it cooks—almost like crab omelets in your soup. Let them cook undisturbed for about 10 minutes.
Cook the Noodles
Cook the vermicelli noodles according to package instructions. Drain and rinse with cool water to stop the cooking. Set aside.
Assemble Your Bowl
In a large soup bowl, add a generous handful of vermicelli noodles. Top with a few ladles of broth, making sure to scoop in some of the crab mixture and tomato chunks.
Garnish with fresh herbs, shredded lettuce, bean sprouts, green onions, fried shallots, and chili slices. Squeeze a bit of lime over the top for brightness.
Pairings
Because this soup already packs a punch in terms of flavor, it pairs well with lighter, fresh sides and drinks:
- Vietnamese iced coffee (Cà Phê Sữa Đá): The bitterness and sweetness of condensed milk coffee contrast beautifully with the savory soup.
- Crispy spring rolls (Chả Giò): A crunchy side dish that adds texture and flavor.
- Pickled vegetables: Like pickled daikon and carrots (đồ chua) to cut through the richness.
- Jasmine tea: A calming, fragrant choice to balance the meal.
If you're serving this at a gathering or want to round out the meal, consider a shrimp soup recipes easy like tom yum as a contrasting starter. Or, for a creamy option, a small bowl of crab bisque soup or cream of crab soup Maryland style makes a luxe accompaniment.
FAQs
1. Can I use crab paste or imitation crab instead of lump crab meat?
While lump crab meat offers the best flavor and texture, you can use crab paste in a pinch to flavor the broth. Imitation crab is not recommended for the crab mixture, as it won’t set properly when cooked.
2. Can I make this a vegetarian or vegan version?
Yes! Replace the pork bones with a vegetable broth base, and use tofu or plant-based crab alternatives. You can create a similar crab-like texture with mashed tofu, mushrooms, and seaweed flakes.
3. What type of noodles should I use?
Look for medium rice vermicelli noodles (often labeled as bún on packages). If you can’t find them, thin rice noodles like those used in pad Thai can work, though they have a slightly different texture.
4. Can I freeze the leftovers?
The broth freezes well, but it’s best to store the noodles and herbs separately. The crab mixture may change texture slightly upon reheating, but it’s still delicious.
5. How does this compare to a crab bisque recipe?
Bún Riêu Cua is lighter than a traditional creamy crab bisque recipe best known in Western cuisine. It’s tomato-based and brothier, but both highlight the sweet, delicate flavor of crab. If you love dishes like shrimp bisque soup or cream of crab soup Maryland style, this is a lighter but equally flavorful Southeast Asian counterpart.
