Bún Riêu越式蟹膏檬

Prepare the pork broth: Rinse pork spareribs/bones thoroughly. In a large pot, bring water to a boil, then blanch the pork for 5-10 minutes. Drain and rinse the pork again. Return the pork to the pot with 3-4 liters of fresh water, add half of the dried shrimp, rock sugar, 20ml fish sauce, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for at least 60 minutes, skimming off any foam.

Prepare the crab mixture (riêu cua): In a bowl, combine ground pork, remaining dried shrimp (finely minced), Vietnamese crab paste, shrimp paste, eggs, and 30ml fish sauce. Mix well until everything is thoroughly combined.

Sauté aromatics and tomatoes: In a separate pan, heat cooking oil over medium heat. Sauté minced garlic and sliced shallots until fragrant. Add quartered tomatoes and tomato paste, cook for 5-7 minutes until tomatoes soften and release their juices. Add 30ml fish sauce. Mash some of the tomatoes to create a thicker base.

Combine and cook the soup: Pour the sautéed tomato mixture into the simmering pork broth. Bring to a gentle boil. Carefully drop spoonfuls of the crab mixture into the broth; they will form small patties as they cook. Add fried tofu puffs and pork blood jelly. Continue to simmer for another 15-20 minutes to ensure all flavors meld and the crab patties are cooked through. Season with black pepper.

Prepare vermicelli and garnishes: While the soup simmers, prepare the rice vermicelli according to package instructions. Wash and prepare the fresh herbs (perilla, mint, cilantro), bean sprouts, and slice the limes and chilies.

Serve: Ladle hot Bún Riêu soup into bowls over prepared rice vermicelli. Garnish generously with fresh herbs, bean sprouts, lime wedges, and sliced chilies. Serve immediately.