Bun rieu

This is another staple from childhood, Vietnamese comfort food that I didn't much care for as a kid but have grown to like in adulthood. Like many noodle soups, we ate it for breakfast growing up. We now make this tomato-based noodle soup maybe once or twice a month, usually for dinner though. Even our notoriously picky 10-year-old enjoys this immensely.

It's just as good on a cold, wet day as it is on a warm summer day. In the winter, we use canned plum tomatoes, while in the summer, fresh vine-ripened tomatoes make it even more awesome! My mom likes shredded lettuce and cilantro as garnishes; I prefer cabbage, as it stands up better to hot broth without wilting.

The Recipe:

Vermicelli noodles
lettuce/cilantro/cabbage or other vegetable garnish

The Broth
1 medium onion, halved then sliced
*28 oz can whole plum tomatoes
15 oz can tomato sauce
6 oz can crab meat
1/3 cup fish sauce
2 quarts water
pepper

Meatballs
1 lb ground pork
2 eggs
*1/4 lb shrimp
dash of fish sauce

Boil 1-2 packages of vermicelli noodles according to directions on the package, and set aside. (My rule of thumb is 5 minutes, and then a thorough rinse in cold water.)

For the broth, saute the onion slices over medium heat until they begin to soften. Add plum tomatoes, using the back of a wooden spoon to break down into smaller pieces. Continue to saute for a few more minutes.

Add the tomato sauce, crab meat (including the liquid from the can), fish sauce and 2 quarts of water. Bring to a boil.

While the broth is coming to a boil, begin preparing the meatball mixture by adding all ingredients into a food processor. Process until a smooth paste forms. When the broth comes to a boil, drop meatball mixture by the teaspoonful into the broth. Continue simmering until meatballs are cooked through. Season liberally with pepper.

Ladle the broth over a bowlful of vermicelli noodles and garnish. Enjoy!

*Fresh tomatoes can be substituted for canned plum tomatoes when they are in season. Increase the saute time until tomatoes also begin to soften.

**My mom used dried shrimp, which she soaked in warm water for a few hours to overnight. The water used to soak and soften the dried shrimp was then put into the broth, and the softened shrimp reserved for the meatballs.

I've used a variety of shrimp, most often the small, salad shrimp that you can buy fresh in the seafood case. I've also used regular shrimp from the freezer case. I would say they are all good options, but the dried shrimp will give you a firmer, almost crisp meatball, where fresh shrimp has a softer texture. All good, though.