The Zieu is Rieu. Today we are making and underrated Vietnamese noodle soup dish - Bun Rieu.
Broth:
- 2 pounds of pork neck bone.
- 1/4 Cup of dried shrimp.
Parboil the pork bones and dried shrimp together for 20 minutes and rinse off with cold water. Set the shrimps aside.
Main broth pot add back the bones to 5 liters of high quality h2o and simmer for 1 hour. After 1 hour take the pork bones out and set aside. Add more chicken broth here to provide more layers of flavors.
Pork and Crab Meatballs:
- 1 lb of ground pork
- 2 cans of white crab meat
- 1 egg
- 1 jar of crab paste "the one with the old man on it" - Moms
Mix everything together in a bowl and set aside for later.
Tomato Base Saute:
- 3 large tomatoes or the equivalent
- Paprika powder & coriander powder
- 2 TBS of minced garlic
- Minced dried shrimp from earlier
In a pan saute the garlic and add the tomatoes in with the paprika and coriander powder. Saute and add the shrimps back in until the tomatoes are wrinkle and cooked down. Add the mixture to the main broth pot.
Taste the broth here and season with salt and fish sauce to your liking.
Garnish/Accoutrements:
- Green onions sliced up.
- Yellow onions sliced up.
- Vietnamese Mint and Perilla leaves rough chop.
- Bean Sprouts.
- Lime/Lemon.
Final Assembly:
Bring the main pot to a rolling boil and scoop in your meatballs accordingly. Let the meatballs boil for a minimum of 15 minutes and serve fresh and you make your bowls to order.