Bun Rieu

🔥 Prep

• Rinse the 500 g pork bones under cold water.
• Core and dice the 3 tomatoes into small wedges (about 1 cm pieces).
• Cut the 100 g fried tofu into bite‑sized cubes (~2 cm).
• Soak the 400 g rice noodles in warm water for 10 minutes until pliable, then drain.
• Break the 200 g crab paste into small chunks and set aside.

🔥 Cook

• 1. Place the rinsed 500 g pork bones in a large pot, add enough water to cover (≈2 L), and bring to a boil over high heat.
• 2. Reduce to a simmer (low heat) and cook the bones for 30 minutes to create a clear broth.
• 3. Add the diced 3 tomatoes to the broth and continue to simmer for 10 minutes until they soften.
• 4. Stir in the 200 g crab paste, breaking it up, and simmer for 5 minutes to meld flavors.
• 5. Add the cubed 100 g fried tofu and simmer for another 3 minutes to warm through.
• 6. Adjust seasoning with fish sauce, sugar, and salt to taste (optional).
• 7. In a separate pot, bring water to a boil over high heat, add the soaked 400 g rice noodles and cook for 2 minutes until al dente, then drain and rinse briefly with cold water.
• 8. Divide the noodles into serving bowls, ladle the hot broth, tomatoes, tofu, and crab mixture over each bowl.

🔥 Serve

• Garnish each bowl with lime wedges, fresh herbs such as cilantro or Thai basil, and sliced fresh chili if desired.
• Serve hot alongside a small plate of bean sprouts and shredded lettuce for added crunch.
• Enjoy immediately while the soup is steaming.