Estimated Servings: 4
Step 1: Make the "Riêu"
½ cup peeled and deveined shrimp
½ cup lump crab meat
½ cup ground pork
2 large eggs
1 tablespoon chopped shallot
½ teaspoon chopped garlic
½ teaspoon black pepper
½ tablespoon sugar
5.6 ounces prawns in spices
Add all of the ingredients in this step into a bowl, mix them well, and set them aside.
***If you do not have or cannot find minced prawns in spices here's the
recipe:
2 tbsp. water
2 tbsps. ground dried prawns
3 tbsps. vegetable oil
1 tbsp. chopped onion
1 tbsp. sugar
1 tsp. soy bean paste
1 tsp. chili paste
1 tsp. salt
Combine ingredients in a food processor and blend them up.
Step 2: Cook the Broth
2 tbsp. water
2 tbsps. ground dried prawns
3 tbsps. vegetable oil
1 tbsp. chopped onion
1 tbsp. sugar
1 tsp. soy bean paste
1 tsp. chili paste
1 tsp. salt
Combine ingredients in a food processor and blend them up.
Step 2: Cook the Broth
6 cups water
3 cups chicken broth
1 tablespoon salt
2 tablespoons tamarind liquid
½ ounce ginger
½ small peeled onion
1 ½ tablespoons sugar
1 ½ tablespoons fish sauce
3 roma tomatoes
1 teaspoon paprika
2 teaspoons cooking oil (vegetable or canola oil)
In a large pot add water and chicken broth, and turn your heat on high. Cut a slit on the ginger and microwave the ginger and onion for about a minute or until aromatic. In the meantime, cut all of your tomatoes into wedges (quarters) and set aside. To give the broth a red color, mix the paprika and oil together to dissolve and microwave it for about 20 to 30 seconds or until it warms up. Make sure to put plate over oil to avoid splatter. Once the broth comes to a boil, add in the salt, sugar, tamarind liquid, ginger, and onions, and turn your heat down to medium. Then add your meat/egg mixture ("rieu") and cook the broth for 15 to 20 min. or until you see the meat/egg mixture float to the top of the broth. Finally, add in the fish sauce, tomatoes, and paprika oil to the broth, turn the heat on high and cook the broth until it comes back to a boil. Then turn off the heat.
Step 3: Prepare the Noodles
1 package vermicelli noodles
8 cups water
Bring water to a boil and cook the noodles according to the directions on the package. Then rinse and drain the noodles and set them aside.
Step 4: Assemble the Dish
Chopped scallions
Bean sprouts
Lettuce
Perilla leaves
Mint
Lime wedges
Jalapeno slices
Make sure your vegetables are washed and clean. To assemble the dish, add some noodles to a bowl. Then add the meat and tomatoes, and ladle enough broth to cover the noodles making sure to get the red portion of the broth. Top it off with ground black pepper, chopped green onions, and the herbs and vegetables. Before you eat, squeeze in some lime juice.
3 cups chicken broth
1 tablespoon salt
2 tablespoons tamarind liquid
½ ounce ginger
½ small peeled onion
1 ½ tablespoons sugar
1 ½ tablespoons fish sauce
3 roma tomatoes
1 teaspoon paprika
2 teaspoons cooking oil (vegetable or canola oil)
In a large pot add water and chicken broth, and turn your heat on high. Cut a slit on the ginger and microwave the ginger and onion for about a minute or until aromatic. In the meantime, cut all of your tomatoes into wedges (quarters) and set aside. To give the broth a red color, mix the paprika and oil together to dissolve and microwave it for about 20 to 30 seconds or until it warms up. Make sure to put plate over oil to avoid splatter. Once the broth comes to a boil, add in the salt, sugar, tamarind liquid, ginger, and onions, and turn your heat down to medium. Then add your meat/egg mixture ("rieu") and cook the broth for 15 to 20 min. or until you see the meat/egg mixture float to the top of the broth. Finally, add in the fish sauce, tomatoes, and paprika oil to the broth, turn the heat on high and cook the broth until it comes back to a boil. Then turn off the heat.
Step 3: Prepare the Noodles
1 package vermicelli noodles
8 cups water
Bring water to a boil and cook the noodles according to the directions on the package. Then rinse and drain the noodles and set them aside.
Step 4: Assemble the Dish
Chopped scallions
Bean sprouts
Lettuce
Perilla leaves
Mint
Lime wedges
Jalapeno slices
Make sure your vegetables are washed and clean. To assemble the dish, add some noodles to a bowl. Then add the meat and tomatoes, and ladle enough broth to cover the noodles making sure to get the red portion of the broth. Top it off with ground black pepper, chopped green onions, and the herbs and vegetables. Before you eat, squeeze in some lime juice.
I’ve always used your recipe to make bun Rieu. Thank you.
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