Photograph of the finished Buon Ma Thuot Red Noodle Soup

Vietnam · Bún đỏ Buôn Ma Thuột

Buon Ma Thuot Red Noodle Soup

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh rice noodles Fresh rice noodles 1.3 lb
  • Photograph of Freshwater crabs Freshwater crabs 1.1 lb
  • Photograph of Vietnamese pork paste Vietnamese pork paste 8.5 oz
  • Photograph of Quail eggs Quail eggs 12
  • Photograph of Cashew oil Cashew oil ¼ cup
  • Photograph of Mustard greens Mustard greens 8.5 oz
  • Photograph of Crispy fried shallots Crispy fried shallots 1.4 oz
  • Photograph of Fish sauce Fish sauce ¼ cup

Method

  1. 1 Crush the freshwater crabs, strain the liquid, then simmer over medium heat until the crab roe clumps together. Remove and set aside.
  2. 2 Sautéing the annatto oil gives the broth its characteristic reddish-orange color.
  3. 3 Dip the rice noodles into the broth so they absorb the red color.
  4. 4 Add the minced pork balls and boiled quail eggs to the pot, and season with fish sauce.
  5. 5 Place the rice noodles in a bowl, arrange the crab roe and quail eggs on top, pour in the broth, and add the vegetables and fried onions.

With an appliance

  • Microwave 55 min

    Replace step 1: Pour the filtered crab broth into a large bowl, microwave at 600 W for 9 minutes without stirring to allow the crab roe to clump together; remove the roe when the broth just boils. Keep steps 2 to 5 unchanged.

Start cooking