Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb pork neck bones or ribs, 12 cups water
- 1 large onion, 2-inch ginger, 1 oz dried shrimp (optional)
- 1 tbsp rock sugar, 3–4 tbsp fish sauce, 1 tsp salt
- 2 tbsp neutral oil + 1 tbsp annatto seeds
- 8 oz lump crab + 8 oz ground pork, 2 eggs
- 2 tbsp crab paste with soybean oil (plus 2–3 tbsp more for broth)
- 1 tbsp minced shallot, 0.5 tsp shrimp paste (optional), pepper
- 6 ripe tomatoes (2 lb), 12–16 fried tofu puffs
- 1 lb dried round rice vermicelli (bún)
- Herbs (perilla, cilantro, scallions, Thai basil), bean sprouts, lime, chiles
Do This
- 1. Parboil bones 5 minutes; rinse. Simmer with 12 cups water, onion, ginger, and dried shrimp 45–60 minutes. Season with rock sugar, fish sauce, and salt.
- 2. Make annatto oil: gently sizzle annatto seeds in 2 tbsp oil 2–3 minutes; strain.
- 3. Mix riêu: crab, pork, eggs, 2 tbsp crab paste, shallot, fish sauce, pepper, optional shrimp paste. Beat until tacky; rest 10 minutes.
- 4. Sauté tomato wedges in 1 tbsp annatto oil with a pinch of sugar and fish sauce 3–4 minutes; add tofu puffs and a ladle of broth.
- 5. Strain broth. Add tomatoes, tofu puffs, 2–3 tbsp more crab paste, and 1–2 tbsp rice vinegar (or 1 tbsp tamarind concentrate). Simmer 5 minutes.
- 6. Drop spoonfuls of riêu into gently simmering broth; cook 5–7 minutes until set and floating. Boil noodles 6–8 minutes; assemble bowls with herbs, lime, and optional shrimp paste.
Why You’ll Love This Recipe
- Tangy, tomato-forward broth balanced by briny crab and savory pork.
- Cloud-like crab–pork riêu cooks right in the pot—no deep-frying or complicated shaping.
- Customizable toppings: tofu puffs, herbs, chili heat, and a dab of shrimp paste for extra depth.
- Restaurant-level flavor with home-friendly techniques and easy-to-find substitutes.
Grocery List
- Produce: Onion, ginger, garlic, shallot, tomatoes (6), scallions, cilantro, Thai basil, perilla/shiso (optional), bean sprouts, limes, fresh chiles.
- Dairy: None.
- Pantry: Pork neck bones/ribs, dried shrimp (optional), rice vermicelli (bún), fried tofu puffs, fish sauce, rock sugar or white sugar, fine salt, black pepper, annatto seeds, neutral oil, crab paste with soybean oil (gạch cua), lump crab meat or canned crab, shrimp paste (mắm tôm, optional), rice vinegar or tamarind concentrate.
Full Ingredients
Broth Base
- 2 lb pork neck bones or pork ribs
- 12 cups (2.8 L) water
- 1 large yellow onion, halved
- 1 piece ginger (2 inches), smashed
- 1 oz dried shrimp, rinsed (optional but recommended)
- 1 tbsp rock sugar (or 2 tsp white sugar)
- 3–4 tbsp fish sauce, to taste
- 1 tsp fine sea salt, plus more to taste
Annatto Oil (for color and aroma)
- 2 tbsp neutral oil
- 1 tbsp annatto seeds
Crab–Pork Riêu
- 8 oz lump crab meat (or 1 can 14 oz minced crab, well-drained)
- 8 oz ground pork (85–90% lean)
- 2 large eggs
- 2 tbsp crab paste with soybean oil (gạch cua)
- 1 tbsp minced shallot
- 0.5 tsp shrimp paste (mắm tôm), optional
- 1 tbsp fish sauce
- 1 tsp sugar
- 0.25 tsp ground black pepper
Tomatoes, Tofu, and Seasoning
- 2 tbsp annatto oil (from above), divided
- 3 cloves garlic, minced
- 6 medium ripe tomatoes (about 2 lb), cut into wedges
- 12–16 fried tofu puffs
- 2–3 tbsp crab paste with soybean oil (gạch cua), for finishing the broth
- 1–2 tbsp rice vinegar or 1 tbsp tamarind concentrate (for tang—add to taste)
Noodles and Garnishes
- 1 lb dried round rice vermicelli (bún)
- 2 cups bean sprouts
- 1 cup mixed herbs: perilla (tía tô), Thai basil, cilantro
- 4 scallions, thinly sliced
- Lime wedges
- Fresh chiles, sliced
- Shrimp paste (mắm tôm), optional, served on the side
Step-by-Step Instructions
Step 1: Build a clear, flavorful broth
Place pork bones in a large pot, cover with cold water, and bring to a rolling boil over high heat. Boil for 5 minutes to release impurities, then drain and rinse bones under cold water. Rinse the pot. Return bones to the pot and add 12 cups water, onion, ginger, and dried shrimp (if using). Bring to a boil, then immediately reduce to a gentle simmer. Skim foam, partially cover, and simmer 45–60 minutes. Season with rock sugar, 2–3 tbsp fish sauce, and 1 tsp salt. Keep at a gentle simmer.
Step 2: Make annatto oil for color
In a small pan over medium-low heat, warm 2 tbsp neutral oil with 1 tbsp annatto seeds until the oil turns a deep brick-red, 2–3 minutes. Do not let the seeds burn. Strain and discard seeds. Reserve the oil.
Step 3: Mix the crab–pork riêu
In a bowl, combine crab, ground pork, eggs, 2 tbsp crab paste with soybean oil, minced shallot, shrimp paste (if using), fish sauce, sugar, and black pepper. Beat the mixture with chopsticks or a spatula in one direction until slightly sticky and cohesive, 1–2 minutes. Cover and rest 10 minutes in the fridge.
Step 4: Sauté tomatoes and warm the tofu puffs
Heat 1 tbsp annatto oil in a skillet over medium heat. Add garlic and cook 30 seconds. Add tomato wedges with a pinch of sugar and a splash of fish sauce; sauté 3–4 minutes until just starting to slump but still hold shape. Add tofu puffs and a ladle (about 1 cup) of hot broth; simmer 2 minutes. Set aside.
Step 5: Strain and season the broth
Strain the broth into a clean pot, discarding solids. Stir in the sautéed tomatoes and tofu puffs. Add 2–3 tbsp more crab paste with soybean oil and 1 tbsp annatto oil for color. Add 1–2 tbsp rice vinegar (or 1 tbsp tamarind concentrate) to bring a gentle tang; simmer 5 minutes. Taste and adjust with more fish sauce or salt as needed.
Step 6: Poach the riêu into the soup
Keep the broth at a gentle simmer—avoid a hard boil. Using two spoons, drop heaped tablespoonfuls of the riêu mixture directly into the broth. They will sink, then float as they set. Poach 5–7 minutes until firm and opaque. Skim any foam. Add half the sliced scallions.
Step 7: Cook the rice vermicelli
Bring a large pot of water to a boil. Add rice vermicelli and cook until tender with a slight bite, 6–8 minutes (check package directions). Drain and rinse briefly under hot water to remove excess starch, then drain well. Portion noodles into 6 warmed bowls.
Step 8: Assemble and garnish
Ladle the tomato-crab broth over the noodles, making sure each bowl gets several riêu pieces, tofu puffs, and tomato wedges. Top with remaining scallions and a handful of herbs. Serve with bean sprouts, lime wedges, fresh chiles, and a small saucer of shrimp paste on the side for diners to add to taste.
Pro Tips
- Parboil bones first for a clear, clean-tasting broth—this step makes a big difference.
- Keep the broth at a gentle simmer when poaching riêu; a rolling boil can break them apart.
- Annatto oil gives that signature orange-red hue; if you cannot find annatto, use 1 tsp sweet paprika bloomed in 2 tbsp oil.
- Balance is key: adjust with fish sauce for saltiness, a pinch of sugar for roundness, and rice vinegar or tamarind for brightness.
- Shrimp paste (mắm tôm) is potent—serve it on the side so everyone can season their bowl to taste.
Variations
- Seafood boost: Add peeled shrimp and a few mussels during the last 3–4 minutes of simmering.
- Vegetarian “chay”: Use mushroom or vegetable stock, swap riêu for crumbled firm tofu mixed with chopped mushrooms and seasoned with fermented bean curd, and skip fish sauce.
- Classic add-in: Cubes of congealed pork blood (tiết canh) are traditional—poach gently for 3–4 minutes before serving.
Storage & Make-Ahead
Broth keeps 4 days refrigerated or 3 months frozen. Store broth, noodles, and herbs separately so the noodles do not soak up liquid. Riêu mixture can be mixed up to 24 hours ahead and kept chilled; poach to order for best texture. Tofu puffs can be simmered in broth up to 2 days ahead. Reheat broth gently to a simmer before serving; refresh herbs and cook noodles the day you plan to eat.
Nutrition (per serving)
Approximate per bowl: 550 calories; 22 g fat; 55 g carbohydrates; 24 g protein; 3 g fiber; sodium varies by fish sauce and any added shrimp paste.
