Ingredients:

  • 2 lbs Pork Neck Bones or Spare Ribs (900g)
  • 10 quarts Water (9.5 Litres)
  • 1/4 cup Dried Shrimp (40g)
  • 2 Tbsp Rock Sugar (or Granulated Sugar)
  • 1 Tbsp Salt
  • 4 Tbsp Fish Sauce (Nuoc Mam)
  • 5 large Large Tomatoes, quartered
  • 4 medium Shallots, thinly sliced
  • 4 cloves Garlic, minced
  • 1 Tbsp Annatto Seeds (or Annatto Oil)
  • 1/4 cup Vegetable Oil
  • 12 oz Ground Crab Meat (340g)
  • 4 oz Lean Ground Pork (115g, optional)
  • 3 large Large Eggs, lightly beaten
  • 2 tsp Fish Sauce (for rieu)
  • 1/2 tsp White Pepper
  • 1 lb Thin Rice Vermicelli (Bún) (450g)
  • 1 cup Fried Tofu Puffs (Đậu Hũ)
  • 1 cup Pork or Beef Blood Cubes (Huyết, optional)
  • 1 tsp Fermented Shrimp Paste (Mắm Tôm) (To taste)
  • 2 cups Fresh Bean Sprouts
  • 1 cup Shredded Water Spinach (Rau Muống)
  • Large handfuls Vietnamese Balm (Kinh Giới) & Perilla (Tía Tô)
  • 6 wedges Lime Wedges
  • Sliced Jalapeños or Thai Chili (To taste)
  • 1/2 cup Chopped Spring Onions and Coriander

Instructions:

  1. Stage 1: Building the Broth. Blanch the Bones: Place pork bones in a pot, cover with cold water, bring to a boil for 5 minutes. Drain and rinse the bones thoroughly under cold water.
  2. Start the Stock: Return bones to the clean stockpot, add 9.5 litres of fresh cold water, dried shrimp, salt, and rock sugar. Bring to a gentle simmer. Cook for 60–90 minutes, skimming any foam or impurities regularly.
  3. Activate Colour (Annatto): In a separate small pan, heat 1/4 cup oil and add annatto seeds. Cook gently until the oil turns a deep reddish-orange (about 3 minutes). Strain out the seeds and reserve the oil.
  4. Stage 2: Preparing the Riêu and Tomato Base. Sauté Tomatoes: Heat half of the annatto oil in a wok or large frying pan. Add sliced shallots and minced garlic; sauté until fragrant. Add the quartered tomatoes and a pinch of salt. Cook until tomatoes begin to break down and release their juices (about 8–10 minutes).
  5. Season the Riêu Mixture: In a large bowl, combine ground crab, ground pork (if using), 3 eggs, 2 tsp fish sauce, and white pepper. Mix gently until just combined—do not overmix.
  6. Transfer & Simmer: Transfer the sautéed tomato mixture (including the juice) to the simmering stockpot. Add the remaining annatto oil for deep colour. Taste and adjust stock seasoning with fish sauce or sugar.
  7. Stage 3: Cooking the Crab Curd (Riêu). Ensure the broth is at a very gentle simmer. Using a large spoon, gently drop spoonfuls of the riêu mixture onto the surface of the simmering broth.
  8. Coagulate: Do not stir for 10–15 minutes. The rieu mixture will cook and float, forming large, spongy curds. Once fully cooked, gently push the curds to the side of the pot.
  9. Add Mắm Tôm: Ladle 1 cup of hot broth into a small bowl with 1 tsp of fermented shrimp paste (mắm tôm). Stir until dissolved, then slowly add this back into the main stockpot (away from the crab curds). Taste again for balance.
  10. Add Toppings (Optional): Gently add the fried tofu puffs and blood cubes (if using) and simmer for 5 minutes just to warm them through.
  11. Stage 4: Assembly. Prepare Noodles: Cook the thin rice vermicelli according to package directions. Drain immediately and portion into individual serving bowls.
  12. Garnish Bowls: Place a few pieces of fried tofu and a scoop of the rieu curd over the noodles.
  13. Serve: Ladle the hot, tangy broth over the noodles, ensuring each serving receives a good portion of the crab curd and tomatoes. Serve immediately with the platter of fresh herbs, lime, and chilies on the side.