Bún Riêu (Crab and Tomato Noodle Soup)

Crab and prawn meatballs

• 2 Egg
• 3 Spring onion
• 3 cloves Garlic
• 250 g Prawns, raw, peeled
• 200 g Crab meat, picked over for shell

Broth and noodles

• 500 g Tomato, ripe
• 2 tsp Shrimp paste
• 3 tbsp Fish sauce
• 1.5 liters Chicken stock
• 300 g Rice vermicelli

To serve

• 200 g Bean sprouts, very fresh
• 20 g Fresh coriander
• 2 Lime, juicy

1. Bring a saucepan of water to the boil. Cook the rice vermicelli according to the packet until just tender, then drain and rinse briefly under cold water to stop it overcooking.
2. Thinly slice the spring onions and finely grate the garlic. Roughly chop the tomatoes, keeping any juices.
3. Finely chop the prawns until they are a coarse paste. In a mixing bowl, whisk the eggs, then mix in the prawns, half the spring onion, half the garlic, and the crab meat until just combined.
4. In a stockpot, bring the chicken stock to a gentle simmer. Add the shrimp paste and whisk until dissolved, then add the tomatoes and simmer for 10 minutes until the tomatoes soften and the broth turns lightly red.
5. Using two spoons, drop heaped spoonfuls of the crab and prawn mixture into the gently simmering broth. Cook for 6 to 8 minutes until the meatballs are set and float, keeping the heat low so the broth stays clear.
6. Stir in the fish sauce and the remaining garlic, then simmer for 2 minutes. Taste and adjust with a little more fish sauce if you want it saltier.
7. Divide the vermicelli between bowls and ladle over the hot tomato broth and meatballs. Top with bean sprouts, the remaining spring onion and fresh coriander, then serve with lime wedges for squeezing over.

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