Mrs. No Limit’s Birthday requested a big pot of her favorite noodle soup, Bún Riêu, Vietnamese Crab Vermicelli Noodle Soup, to celebrate her big day with her family. I put extra love in this pot this year, and it may have been the best pot of Bún Riêu I’ve made for her.

My Riêu meatballs are packed with lump crab meat, ground shrimp, and dried shrimp. There’s no ground pork in my Riêus. For the broth, I made a pork broth using chopped pork ribs so we could have tender riblets in the noodle soup.

To make the pork broth, add all the ingredients into a large stockpot and simmer for about 2 hours or until the pork ribs are tender.

No Limit Tip: If you’re short on time and/or don’t care for pork broth, chicken broth is a great substitute! Both broths are equally delicious.

Special shoutout to my friends from @khomarket for the best premium Louisiana Dried Shrimp that always takes my broths to the next level.

Ingredients:
4 quarts pork broth
Crab and Shrimp Riêu
8 ounces puffy tofu
6 Roma tomatoes, quartered
4 garlic cloves, minced
3 tablespoons tomato paste
6 Green Onions, chopped into 2-inch pieces
Shrimp paste, to taste

Pork Broth Ingredients:
6 quarts water, more if needed
4 pounds parboiled pork ribs, cut into bite-size pieces
1 large yellow onion, peeled and washed
6-8 ounces of daikon, peeled and washed
1 piece rock sugar
1/2 cup of fish sauce
1 tablespoon salt, more to taste
MSG (Optional), to taste

Riêu Ingredients:
1 lb lump crab meat
1 lb shrimp, finely minced
1/2 cup @khomarket Louisiana Dried Shrimp, soaked, drained, and processed
7 oz. Pantai Brand Crab Paste with Soya Bean Oil
3 eggs, lightly beaten
1.5 tablespoons cornstarch
1.5 tablespoons Shrimp Paste
1 teaspoon sugar

Extras:
Vermicelli Noodles
green onions, chopped
mint leaves, washed and picked
perilla leaves, washed and picked
Water spinach or cabbage, washed and shredded
limes, sliced
bag bean sprouts
Thai chilis

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