Bun Rieu Cua

Ingredients

• 400 g dried rice vermicelli (bun)
• 1.5 litres pork bone stock
• 1 x 100 g tin minced crab in spices (gach cua), or 200 g fresh crab meat
• 200 g raw shrimp, shelled
• 150 g minced pork
• 3 eggs
• 6 ripe tomatoes, cut into wedges
• 200 g firm tofu, cut into 3 cm cubes
• 3 tbsp neutral oil
• 4 shallots, finely chopped
• 3 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 1 tsp annatto seeds
• 3 tbsp fish sauce
• 2 tbsp tamarind concentrate
• 1 tbsp sugar
• 1 tsp shrimp paste (mam tom), plus more to serve
• 1 tsp ground black pepper
• 200 g bean sprouts
• 1 small banana blossom, finely shredded (optional)
• 1 large handful perilla, Vietnamese balm and spearmint
• 2 limes, cut into wedges
• 2 red chillies, sliced

Before you cook

• Blitz the shrimp to a coarse paste in a food processor and tip it into a bowl.
• Add the minced pork, the tinned crab, the eggs, 1 tbsp of the fish sauce, the shrimp paste and the black pepper to the bowl, then stir until it is completely combined.
• Cut the tomatoes into wedges and the tofu into 3 cm cubes.
• Shred the banana blossom and drop it into cold water with a squeeze of lime.
• Pick the herbs and wash the bean sprouts.

Steps

1. Heat 2 tbsp of oil in a small pan over low heat, add the annatto seeds and swirl for 2 minutes until the oil is red.
2. Strain the red oil into a bowl and discard the seeds.
3. Fry the tofu cubes in the remaining 1 tbsp of oil over medium-high heat for 5 minutes until golden on all sides, then set them aside.
4. Add the chopped shallots and garlic to the same pan and fry for 2 minutes until fragrant.
5. Add half the tomato wedges and the tomato paste, then cook for 4 minutes until the tomatoes collapse.
6. Pour the 1.5 litres of pork stock into a large pot and bring it to a bare simmer.
7. Tip the cooked tomato mixture into the stock.
8. Turn the heat to its lowest setting so the surface barely trembles.
9. Drop the crab and shrimp mixture into the pot in large spoonfuls without stirring.
10. Let the spoonfuls poach undisturbed for 8 minutes until they set into soft floating curds.
11. Gently push the curds to one side and add the remaining tomato wedges and the fried tofu.
12. Stir in the tamarind concentrate, the sugar and the remaining 2 tbsp of fish sauce.
13. Simmer for 5 more minutes, then taste and add more tamarind if you want it sharper.
14. Drizzle the reserved annatto oil over the surface for colour.
15. Cook the rice vermicelli in boiling water according to the packet, then drain and rinse it under cold water.
16. Divide the noodles between four deep bowls.
17. Ladle the broth over, sharing out the crab curds, tofu and tomato evenly.
18. Top each bowl with bean sprouts and shredded banana blossom.
19. Scatter the perilla, Vietnamese balm and spearmint over the top.
20. Serve with lime wedges, sliced chilli and a small dish of shrimp paste for stirring in at the table.