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Vietnamese Crab Noodle Soup (bún riêu cua)
DILL MAGAZINE19Ingredients
60Minutes
880Calories
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. rice vermicelli (dried Vietnamese, cooked according to package instructions, rinsed under hot tap water, drained well)
- 1/4 cup annatto seeds
- 1/4 cup vegetable oil
- 2 qt. chicken broth
- 2 tomatoes (medium Roma, plum, quartered lengthwise)
- 8 oz. firm tofu (fried, cut into wedges)
- 5 oz. crab (Vietnamese minced, in spices)
- 2 tsp. shrimp paste (Vietnamese fine)
- 6 oz. lump crabmeat (or fresh claw)
- 6 oz. ground pork (fatty)
- 4 large eggs (lightly beaten)
- 1/2 tsp. ground pepper
- 1 Tbsp. tamarind paste (Vietnamese or Thai brand of)
- fish sauce (to taste)
- 2 green onions (trimmed and sliced ⅛ inch)
- butter lettuce (or Green)
- 2 limes (cut into wedges)
- perilla leaves (optional)
- mint leaves (optional)
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NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories880Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat6g30% |
| Trans Fat0g |
| Cholesterol310mg103% |
| Sodium790mg33% |
| Potassium1280mg37% |
| Protein51g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate89g30% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C50% |
| Calcium60% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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