THE BEST Canh Bun | Bun Rieu | Vietnamese Food Recipe
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Trust me when I say this is the BEST Canh Bun recipe you can find.
Canh bún and bún riêu are basically sisters from the same pot!
Depending on the regions you’re in, you could be Served bún riêu or canh bún.
I actually prefer canh bún, just because there’s less prep when it comes to veggies.
It’s quite hard to find a place that does this soup correctly. Most of which the riêu is either broken and soggy, or that they baked the rieu and it tasted grainy and dry.
Let me show you the legit way on how to cook up this pot of gold nuggets!
Parboil 3-4 lbs of pork neck and knuckle bones with some salt. rinse and clean off with water.
In a bigger pot with some room to use later to add the rieu and other stuff:
3-4 lbs or pork neck & knuckles
1 white onion
2 shallots
1/4 cup dried shrimp
1 tablespoon of salt
4 oz rock sugar
1 tablespoon chicken granulate
1 teaspoon MSG
Bring to a simmer boil and reduce heat to low.
semi cover the pot with a lid and let simmer on low for 4-5 hours.
After 4-5 hours simmering, remove pork bones and set aside. Cover bones with ice to keep it from browning.
strain the broth, make sure to press and release all the juice and flavors from the onions and shrimps.
In a separate pot, add 2 liters of water.
Combine with 1 jar of mince river crab
2 tablespoon of mắm ruốc (shrimp paste)
Bring to a boil for 2 minutes, skim off the foam, then turn off heat and let cloud settles.
Strain the clear part of on top and combine with original broth pot.
discard the cloudy part.
To make the “riêu” mix, combine:
1 lb fatty ground pork
1 lb crab lump meat
1 tablespoon of sugar
3 teaspoon of mắm ruốc
1/4 cup minced dried shrimp (soaked in water for 15-20 minutes)
1 tablespoon ground black pepper
2 teaspoon chicken granulate
1 jar (7oz) crab in bean oil paste
8 large eggs
-give a good mix
-then add 3-4 teaspoon of corn starch and mix again.
-Bring the broth to a rolling boil before dropping in a nice spoonful of the rieu mix. If your rieu is breaking apart too easily, add in a bit more cornstarch to the mix.
-add in the sponge tofu.
Make the aromatics and tomatoes:
In a separate pan,
1 cup annatto seed oil
1 shallot minced
1/2 garlic minced
stir fry for a couple minutes to bring out aroma.
add in 4-5 tomatoes (wedge cut). Leave fresh tomatoes later for garnish.
add to the pot. simmer for 5-10 minutes or until the rieu is well cooked.
I hope this recipe finds you well.
Happy Cooking!
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