* Instant Pot – will reduce the cooking time for the broth. If you decide to skip the broth and use store-bought this can be made on the stovetop as well.
**INGREDIENTS**
***Pork broth (Instant Pot) :***
* 1 lb of pork short ribs * 1 small onion, halved from tip to root * 1 knob ginger (~2 inches, a little bigger than your thumb) * 1 tsp kosher salt * 10 cups water
***Bún riêu broth :***
* 3-4 tomatoes (quartered lengthwise, then those quarters halved) * 1 tbsp oil * 1 large shallot * 2 tbsp of sugar * 2 cups fried tofu puffs (cut in half if needed)
***Crab and pork:***
* 1.5 lbs of ground pork * 1 Can of minced crab with spices 400g /14 oz * 1/2 tsp black pepper * 1 tsp sugar * 1 tsp fish sauce * 2 eggs * 1 tbsp crab paste or crab paste in soya bean oil * salt (to taste) * 4 stalks of green onions, cut into 2-inch lengths
***Serve with/Toppings:***
* thin vermicelli noodles (1 pack is enough to serve a family of 5 with some leftovers) * shredded red cabbage * fresh herbs (Thai basil, mint, cilantro, etc) * bean sprouts * limes or lemon wedges * Thai chilis (Optional)
​
**INSTRUCTIONS**
1. In a medium size pot add the pork ribs and enough water to cover the ribs. Boil for 10 minutes. What you are looking for is all the scum at the top. Parboiling will make a clear broth. 2. Take the pork ribs and rinse them under cold water until all the scrum is removed.In the Instant Pot inner pot add water, cleaned pork ribs, ginger, onion and salt. Set Instant Pot to 30 minutes high pressure and let it natural release for 30 minutes. 3. While the broth is being made. Prepare the crab and pork mixture. In a medium mixing bowl add the ground pork, minced crab meat, eggs, salt, pepper, fish sauce, sugar crab paste and green onions. Mix well until you no longer see chunks of ground pork. Set aside. 4. Cut the tomatoes into quarters and slice the shallot. On medium-high heat in a large saucepan add oil and brown the shallots. Add the tomatoes and 2 tbsp sugar and slightly cook add sides for roughly 3-5 minutes. Set aside. 5. After the broth is done natural release. Carefully open the lid and set it to saute mode. Remove the onion and ginger. Using a large spoon add the crab and pork mixture but scoping a large spoonful. Add it slowly into the broth and continue scoping until all of the crab and pork mixture it is in the soup. Let it cook for 8-10 minutes. Add the tofu and tomatoes and cook for an additional 2-4 minutes. Season with salt accordingly. 6. Add rice vermicelli noodles to a bowl. Add soup and a mix of crab and pork patties, tofu and tomatoes. Garnish with herbs, bean sprouts, red cabbage and lemon/lime juice. Enjoy!
1 Comment
Here is a recipe for making Bún riêu (Vietnamese Crab Noodle Soup) in the Instant Pot –> [https://cookwithchung.com/bun-rieu-recipe-instant-pot/](https://cookwithchung.com/bun-rieu-recipe-instant-pot/)
**EQUIPMENT**
* Instant Pot – will reduce the cooking time for the broth. If you decide to skip the broth and use store-bought this can be made on the stovetop as well.
**INGREDIENTS**
***Pork broth (Instant Pot) :***
* 1 lb of pork short ribs
* 1 small onion, halved from tip to root
* 1 knob ginger (~2 inches, a little bigger than your thumb)
* 1 tsp kosher salt
* 10 cups water
***Bún riêu broth :***
* 3-4 tomatoes (quartered lengthwise, then those quarters halved)
* 1 tbsp oil
* 1 large shallot
* 2 tbsp of sugar
* 2 cups fried tofu puffs (cut in half if needed)
***Crab and pork:***
* 1.5 lbs of ground pork
* 1 Can of minced crab with spices 400g /14 oz
* 1/2 tsp black pepper
* 1 tsp sugar
* 1 tsp fish sauce
* 2 eggs
* 1 tbsp crab paste or crab paste in soya bean oil
* salt (to taste)
* 4 stalks of green onions, cut into 2-inch lengths
***Serve with/Toppings:***
* thin vermicelli noodles (1 pack is enough to serve a family of 5 with some leftovers)
* shredded red cabbage
* fresh herbs (Thai basil, mint, cilantro, etc)
* bean sprouts
* limes or lemon wedges
* Thai chilis (Optional)
​
**INSTRUCTIONS**
1. In a medium size pot add the pork ribs and enough water to cover the ribs. Boil for 10 minutes. What you are looking for is all the scum at the top. Parboiling will make a clear broth.
2. Take the pork ribs and rinse them under cold water until all the scrum is removed.In the Instant Pot inner pot add water, cleaned pork ribs, ginger, onion and salt. Set Instant Pot to 30 minutes high pressure and let it natural release for 30 minutes.
3. While the broth is being made. Prepare the crab and pork mixture. In a medium mixing bowl add the ground pork, minced crab meat, eggs, salt, pepper, fish sauce, sugar crab paste and green onions. Mix well until you no longer see chunks of ground pork. Set aside.
4. Cut the tomatoes into quarters and slice the shallot. On medium-high heat in a large saucepan add oil and brown the shallots. Add the tomatoes and 2 tbsp sugar and slightly cook add sides for roughly 3-5 minutes. Set aside.
5. After the broth is done natural release. Carefully open the lid and set it to saute mode. Remove the onion and ginger. Using a large spoon add the crab and pork mixture but scoping a large spoonful. Add it slowly into the broth and continue scoping until all of the crab and pork mixture it is in the soup. Let it cook for 8-10 minutes. Add the tofu and tomatoes and cook for an additional 2-4 minutes. Season with salt accordingly.
6. Add rice vermicelli noodles to a bowl. Add soup and a mix of crab and pork patties, tofu and tomatoes. Garnish with herbs, bean sprouts, red cabbage and lemon/lime juice. Enjoy!