Vietnamese Crab and Glass Noodle Hotpot (Bun Rieu)
Ingredients
- 300 g white crab meat
- 200 g glass noodles
- 1200 ml fish stock
- 400 g tinned chopped tomatoes
- 1 tbsp shrimp paste
- 2 tbsp fish sauce
- 3 eggs
- 4 spring onions
- 20 g fresh coriander
- 2 lime
Nutrition (per serving)
- Calories
- 357 kcal
- Protein
- 23.8 g
- Carbohydrate
- 50.5 g
- of which sugars
- 5 g
- Fat
- 5.6 g
- of which saturates
- 1.6 g
- Fibre
- 2.7 g
- Salt
- 5.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the glass noodles in cold water for 15 minutes, then drain.
- 2
Bring the fish stock to a simmer in a large pot. Add the tinned tomatoes, shrimp paste and fish sauce. Simmer for 15 minutes.
- 3
Beat the eggs and mix with the crab meat. Drop spoonfuls of the mixture into the simmering broth to form soft crab dumplings. Cook for 5 minutes.
- 4
Add the soaked glass noodles to the broth and cook for a further 3 minutes.
- 5
Divide between deep bowls and top with sliced spring onions and fresh coriander.
- 6
Serve with lime wedges and extra fish sauce on the side.
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