How to make it
6 steps. Take it one step at a time.
Place pork bones
Place pork bones in a large pot with 2.5 l (2.6 qt) of water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, skimming off any foam to keep the broth clear.
1 hrMix together the canned crab, ground pork, eggs, and shrimp paste
In a bowl, mix together the canned crab, ground pork, eggs, and shrimp paste until well combined.
In a separate pan, sauté minced garlic and tomato wedges
In a separate pan, sauté minced garlic and tomato wedges until the tomatoes are softened and have released their color.
5 minAdd the sautéed tomatoes and fried tofu puffs
Add the sautéed tomatoes and fried tofu puffs to the simmering pork broth. Season with fish sauce and sugar.
Gently drop spoonfuls of the crab mixture
Gently drop spoonfuls of the crab mixture into the simmering broth. Do not stir. The mixture will float to the top as it cooks, forming 'riêu' clusters.
10 minCook the rice vermicelli according
Cook the rice vermicelli according to package instructions. Place noodles in bowls and pour the hot broth over them, ensuring each bowl gets tofu and crab clusters.
A little kitchen wisdom
For the most authentic flavor, use a mix of fresh paddy crab meat and canned minced crab in spices. The key to the broth is the balance between the savory shrimp paste and the sour tamarind.
