If you’re a fan of bold, spicy, and tangy flavors, this Spicy Vietnamese Seafood Noodle Soup is a must-try! Known as Bún Riêu in Vietnamese cuisine, this dish is a vibrant and comforting bowl of noodles, seafood, and rich broth. The combination of shrimp, quail eggs, and aromatic herbs makes it a feast for the senses. Here’s how you can make it at home:
Ingredients:
For the Broth:
- 8 cups seafood or chicken broth (homemade or store-bought)
- 1 can (14 oz) crushed tomatoes or 2-3 fresh tomatoes, chopped
- 2 tablespoons tomato paste
- 1 tablespoon shrimp paste (optional, for authentic flavor)
- 2-3 tablespoons fish sauce (adjust to taste)
- 1 tablespoon sugar
- 1-2 chili peppers or 1 teaspoon chili flakes (adjust for spice level)
- 1 tablespoon vegetable oil
For the Seafood and Protein:
- 200g shrimp, peeled and deveined
- 6-8 quail eggs, boiled and peeled
- 200g crab meat or imitation crab sticks (optional)
- 200g firm tofu, cubed (optional)
For the Noodles:
- 200-300g rice vermicelli noodles (bún)
For the Toppings and Garnish:
- Fresh herbs: cilantro, Thai basil, mint, and green onions
- Bean sprouts
- Lime wedges
- Sliced chili peppers (optional, for extra heat)
Instructions:
Step 1: Prepare the Broth
- Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add 1 tablespoon shrimp paste (if using) and stir for 1-2 minutes until fragrant.
- Add the crushed tomatoes, 2 tablespoons tomato paste, and chili peppers. Cook for 5 minutes, stirring occasionally.
- Pour in the 8 cups seafood or chicken broth and bring to a boil. Add 2-3 tablespoons fish sauce, 1 tablespoon sugar, and salt to taste. Simmer for 15-20 minutes to let the flavors meld.
Step 2: Cook the Seafood and Protein
- Add the 200g shrimp, 200g crab meat, and 200g firm tofu to the broth. Cook until the shrimp turns pink and is cooked through (about 3-5 minutes).
- Gently add the 6-8 boiled quail eggs to the soup and heat through.
Step 3: Prepare the Noodles
- Cook the 200-300g rice vermicelli noodles according to package instructions. Rinse under cold water and drain.
Step 4: Assemble the Soup
- Divide the cooked noodles into serving bowls.
- Ladle the hot soup with shrimp, quail eggs, and tofu over the noodles.
- Top with fresh herbs, bean sprouts, and sliced chili peppers.
- Serve with lime wedges on the side for squeezing over the soup.
Tips for the Perfect Bowl:
- Adjust the spice level: Add more or fewer chili peppers depending on your preference.
- Make it vegetarian: Skip the shrimp and crab, and use vegetable broth and extra tofu.
- Fresh herbs are key: Don’t skip the cilantro, Thai basil, and mint—they add brightness and depth to the dish.
- Serve immediately: This soup is best enjoyed fresh, while the broth is hot and the noodles are tender.
Why You’ll Love This Dish:
This Spicy Vietnamese Seafood Noodle Soup is a harmonious blend of sweet, sour, salty, and spicy flavors. The tender shrimp, creamy quail eggs, and chewy rice noodles are perfectly complemented by the tangy tomato-based broth. It’s a dish that’s both comforting and exciting, perfect for warming up on a chilly day or impressing guests with your culinary skills.
Final Thoughts:
Whether you’re a fan of Vietnamese cuisine or just looking to try something new, this soup is a winner. It’s hearty, flavorful, and packed with textures that will keep you coming back for more. Plus, it’s customizable—add your favorite seafood or adjust the spice level to suit your taste. Give it a try and let me know how it turns out!