Bún Riêu Cua With Beef Brisket Recipe by Bòn Bon
Cooking Instructions 2 hours 1 Wash the vegetables, shredded water spinach, and banana blossom thoroughly. Drain well. 2 Prepare a fine-mesh strainer, a large bowl, and a large pot. Add 8 1/2 cups water (2 liters) to the ground crab. Use your hands to knead and dissolve the crab meat into the water. Strain through the mesh strainer. Let the liquid settle, then strain several times to remove any residue. 3 Bring the crab broth to a boil. The crab meat will float to the top—stir the bottom of the pot gently to prevent sticking. Use a skimmer to remove the floating crab meat and set aside in a bowl. 4 Sauté half of the chopped shallots, then add the tomatoes and cook until softened. Add to the pot. Do the same with the crab roe, adding annatto oil, then pour into the crab broth. 5 Fry the tofu until golden and crispy. Slice the beef brisket thinly against the grain. 6 Cook the rice vermicelli noodles for 7–10 minutes according to package instructions. Rinse to remove excess starch and drain well. 7 Add rice vinegar, a pinch of salt, fish sauce, fermented shrimp paste, and a little sugar to taste. I use rice vinegar for a mild tang, but tamarind or starfruit can also be used for sourness! 8 Place noodles in a bowl. Add toppings: crab meat, pork sausage, blanched beef brisket, tomatoes, tofu, shrimp paste, and chili paste. Serve with Vietnamese balm, fresh herbs, and raw or blanched vegetables. 1 Wash the vegetables, shredded water spinach, and banana blossom thoroughly. Drain well. 1 Wash the vegetables, shredded water spinach, and banana blossom thoroughly. Drain well. 2 Prepare a fine-mesh strainer, a large bowl, and a large pot. Add 8 1/2 cups water (2 liters) to the ground crab. Use your hands to knead and dissolve the crab meat into the water. Strain through the mesh strainer. Let the liquid settle, then strain several times to remove any residue. 2 Prepare a fine-mesh strainer, a large bowl, and a large pot. Add 8 1/2 cups water (2 liters) to the ground crab. Use your hands to knead and dissolve the crab meat into the water. Strain through the mesh strainer. Let the liquid settle, then strain several times to remove any residue. 3 Bring the crab broth to a boil. The crab meat will float to the top—stir the bottom of the pot gently to prevent sticking. Use a skimmer to remove the floating crab meat and set aside in a bowl. 3 Bring the crab broth to a boil. The crab meat will float to the top—stir the bottom of the pot gently to prevent sticking. Use a skimmer to remove the floating crab meat and set aside in a bowl. 4 Sauté half of the chopped shallots, then add the tomatoes and cook until softened. Add to the pot. Do the same with the crab roe, adding annatto oil, then pour into the crab broth. 4 Sauté half of the chopped shallots, then add the tomatoes and cook until softened. Add to the pot. Do the same with the crab roe, adding annatto oil, then pour into the crab broth. 5 Fry the tofu until golden and crispy. Slice the beef brisket thinly against the grain. 5 Fry the tofu until golden and crispy. Slice the beef brisket thinly against the grain. 6 Cook the rice vermicelli noodles for 7–10 minutes according to package instructions. Rinse to remove excess starch and drain well. 6 Cook the rice vermicelli noodles for 7–10 minutes according to package instructions. Rinse to remove excess starch and drain well. 7 Add rice vinegar, a pinch of salt, fish sauce, fermented shrimp paste, and a little sugar to taste. I use rice vinegar for a mild tang, but tamarind or starfruit can also be used for sourness! 7 Add rice vinegar, a pinch of salt, fish sauce, fermented shrimp paste, and a little sugar to taste. I use rice vinegar for a mild tang, but tamarind or starfruit can also be used for sourness! 8 Place noodles in a bowl. Add toppings: crab meat, pork sausage, blanched beef brisket, tomatoes, tofu, shrimp paste, and chili paste. Serve with Vietnamese balm, fresh herbs, and raw or blanched vegetables. 8 Place noodles in a bowl. Add toppings: crab meat, pork sausage, blanched beef brisket, tomatoes, tofu, shrimp paste, and chili paste. Serve with Vietnamese balm, fresh herbs, and raw or blanched vegetables. 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