Ingredients Jump to Instructions ↓

  1. Vietnamese Bean Curd-Tomato Soup (Bun Rieu)

  2. 2 1-lb. pkg. firm tofu, sliced into 1/2-in. thick slices (2 inches wide)

  3. 3/4 lb. ground pork

  4. 4 fresh tomatoes, sliced into wedges

  5. 2 tsp salt

  6. 1 tsp MSG

  7. 2 quarts water

  8. 4 eggs, beaten

  9. 1/4 lb ground pork

  10. 1/4 tsp salt

  11. 1/4 c nuoc mam (fish sauce)

  12. 5 pkg Vietnamese rice vermicelli, boiled till done and rinsed with cold water

  13. fresh bean sprouts

  14. fresh cilantro, chopped

  15. 6 scallions, white part only, chopped

  16. Deep fry tofu in 1 inch of hot oil till brown and crunchy. Hold

  17. to the side. Brown 3/4 lb. pork in a little oil a a stock pot.

  18. Add the tomatoes, salt, MSG, scallions and water. Let simmer for 30 minutes.

  19. Meanwhile, combine the beaten eggs, ground pork, and salt in a

  20. small bowl. Microwave for 3 minutes, stopping to mix halfway

  21. through. (Or cook in a skillet till mixture looks like an omelet.)

  22. Chop into bite-sized pieces and add to tomato mixture. Add fried

  23. tofu to soup. Let cook for 10 more minutes. Add fish sauce to

  24. pot right before eating.

  25. In each bowl, layer cooked noodles, bean sprouts and cilantro.

  26. Top with soup and garnish with scallion.

  27. This dish may be made vegetarian by omitting the pork.


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