Recipes · Vietnamese · Soups and Broths
Bún Riêu (Crab and Tomato Noodle Soup)
One serving has 643 kcal and 33 g protein, and at least a fifth of a woman's daily need of cobalamin (313%), selenium (119%), copper (107%), manganese (82%), phosphorus (77%) and zinc (64%). Ready in 50 minutes.
- Preparation: 20 min
- Cooking: 30 min
- Makes: 1 serving (801 g)
- Difficulty: Medium
- Diets: Pescatarian, Dairy-free, High protein
- Contains: celery, egg, fish, gluten, shellfish, soy
Ingredients
- 80 g Rice noodles, dry
- 80 g Crab, raw
- 30 g Eggs, whole, raw
- 100 g Tomatoes, raw
- 40 g Tofu, fried
- 6 g Fish sauce
- 4 g Oyster sauce
- 15 g Shallots, raw
- 8 g Garlic, raw
- 8 g Vegetable oil
- 10 g Tomato paste
- 150 g Vegetable broth
- 270 g Water
Method
- Blend or finely chop the crab and mix with the beaten egg to form a loose paste.
- Bring the vegetable broth and water to a simmer, then drop spoonfuls of the crab mixture in and poach 3-4 minutes until they float and set into soft cakes; lift out.
- Fry the shallot and garlic in the oil, add the chopped tomato and tomato paste, and cook until saucy; stir this back into the broth along with the oyster sauce (standing in for fermented shrimp paste).
- Add the fried tofu and the crab cakes back in, and season with the fish sauce.
- Cook the rice vermicelli separately in boiling water 3-4 minutes, drain, divide into bowls, and ladle the soup over.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 643 kcal | 30% |
| Carbohydrates | 80.9 g | |
| Water | 659 mL | |
| Fiber | 5.1 g | 17% |
| Protein | 33.4 g | 70% |
| Tryptophan | 0.43 g | |
| Threonine | 1.3 g | |
| Isoleucine | 1.5 g | |
| Leucine | 2.5 g | |
| Lysine | 2.2 g | |
| Methionine | 0.74 g | |
| Cystine | 0.44 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.6 g | |
| Histidine | 0.74 g | |
| Fat | 20.6 g | |
| Monounsaturated | 5 g | |
| Polyunsaturated | 10.3 g | |
| Docosahexaenoic Acid (DHA) | 0.14 g | |
| Eicosapentaenoic Acid (EPA) | 0.14 g | |
| Omega-6 | 8.7 g | |
| Saturated | 3.7 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 174 mg | |
| Calcium | 301 mg | 30% |
| Copper | 0.96 mg | 107% |
| Iron | 4.7 mg | 26% |
| Magnesium | 99.6 mg | 32% |
| Manganese | 1.5 mg | 82% |
| Phosphorus | 539 mg | 77% |
| Potassium | 856 mg | 18% |
| Selenium | 65.2 µg | 119% |
| Sodium | 1,478 mg | |
| Zinc | 5.1 mg | 64% |
| Thiamin (vitamin B1) | 0.27 mg | 25% |
| Riboflavin (vitamin B2) | 0.29 mg | 26% |
| Niacin (vitamin B3) | 3.8 mg | 27% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 23% |
| Pyridoxine (vitamin B6) | 0.51 mg | 39% |
| Folate (vitamin B9) | 87.7 µg | 22% |
| Cobalamin (vitamin B12) | 7.5 µg | 313% |
| Choline | 151 mg | 35% |
| Vitamin A | 118 µg | 17% |
| Vitamin C | 22.6 mg | 30% |
| Vitamin D (D2 + D3) | 24.6 IU | 4% |
| Vitamin E | 2.1 mg | 14% |
| Vitamin K | 28.3 µg | 31% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
3.1 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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