Bún Riêu (Vietnamese Crab and Tomato Noodle Soup)

Instructions

1. Boil the pork bones in a pot of water for 10 minutes. Drain and rinse the bones, then return them to the pot with the cold water. Simmer gently for 1 1/2 hours, skimming, and strain.
2. Mix the crab, shrimp, ground pork, eggs, shallots, fish sauce and pepper. Stir in one direction for 1 minute, until the mixture turns sticky.
3. Heat the 2 tablespoons of oil in a clean pot and cook the shallots for 2 minutes. Add the tomatoes and cook for 6 to 8 minutes, until they collapse. Pour in the strained broth and bring to a gentle simmer.
4. Season with the fish sauce, sugar, salt and vinegar. The broth should taste sour, salty and slightly sweet.
5. Drop the crab mixture into the barely simmering broth by the spoonful. Do not stir. Cook for 8 to 10 minutes, until the curds are firm and floating and the pork is cooked through (71°C / 160°F).
6. Meanwhile, fry the tofu in the 3 tablespoons of oil for 6 to 8 minutes, turning, until golden. Drain.
7. Cook the vermicelli as the package directs and divide among 6 bowls. Add the lettuce, bean sprouts and tofu, then ladle in the broth with tomatoes and curds.
8. Serve with lime wedges, herbs and a little shrimp paste on the side.

Tips

• Do not stir once the curds are in, and keep the broth just below a boil, or they break up and cloud the soup. Wait until they float before moving anything.
• Fermented shrimp paste (mắm tôm) is potent. Mix 1 teaspoon with lime juice and a pinch of sugar and add it a little at a time. It is served uncooked, so leave it out for young children and pregnant guests.