Spicy Vietnamese Bun Rieu Soup
A flavorful and spicy Vietnamese bun rieu soup made with a rich pork and crab stock, topped with crispy pork rinds and fresh herbs.
Ingredients
- ●2 pounds Pork bones
- ●1 cup Crab shells
- ●2 tablespoons Spicy chili sauce
- ●2 teaspoons Fermented shrimp paste
- ●1 package Bun noodles
- ●2 tablespoons Rieu paste
- ●1 cup Pork rinds
- ●1/4 cup Fresh cilantro
- ●4 Lime wedges
- ●to taste Salt
Instructions
- 1
In a large stockpot, combine pork bones, crab shells, and 4 cups of water. Bring to a boil over high heat, then reduce heat to low and simmer for 1 hour.
- 2
Strain the stock through a fine-mesh sieve into a clean pot, discarding the solids.
- 3
Add spicy chili sauce, fermented shrimp paste, and rieu paste to the stock. Stir to combine.
- 4
Bring the stock to a boil over high heat, then reduce heat to low and simmer for 10 minutes.
- 5
Cook the bun noodles according to package instructions. Drain and set aside.
- 6
To assemble the soup, place a portion of noodles in a bowl, then ladle the hot stock over the top.
- 7
Garnish with crispy pork rinds, fresh cilantro, and a lime wedge. Serve immediately.
- 8
To make crispy pork rinds, heat 1/2 inch of oil in a skillet over medium-high heat. Add pork rinds and cook until crispy, about 5 minutes. Drain on paper towels.