Bun Rieu (Vietnamese Crab and Tomato Noodle Soup)

Clarify the fermented shrimp paste. In a small saucepan, bring 4 to 5 cups of water and the mam ruoc to a boil. Skim off the foam, turn off the heat, and let it sit for 10 minutes so the sediment settles. Slowly pour only the clear liquid into the strained broth and discard the cloudy sediment at the bottom.

Prepare the rieu mixture. In a large bowl, mix the ground pork, lump crab meat, canned minced crab, half of the crab paste in bean oil, half of the shrimp paste in bean oil, minced dried shrimp, eggs, sugar, black pepper, and cornstarch until evenly combined and no lumps remain. Test a small spoonful in the broth; if the mixture seems too loose, add a little more cornstarch.

Poach the first batch of rieu. Bring the broth to a rolling boil, gently add about half of the crab mixture, and do not stir. Lower the heat to medium and simmer for 8 to 10 minutes, until the rieu floats and sets. Carefully lift it out into a bowl and reserve for topping.

Build the soup flavor base. In a wok or skillet, heat the annatto oil. Saute the minced shallot and garlic until fragrant, then add the apple snails, remaining crab paste in bean oil, and remaining shrimp paste in bean oil. Cook for 2 minutes, add the tomato wedges, and stir-fry until the tomatoes begin to soften. Transfer everything to the broth.

Shape and finish the soup. Spoon the remaining rieu mixture into the hot broth in small portions so the dumplings do not stick together. Add the pork blood and fried tofu, then simmer gently until the dumplings are cooked through. Taste and adjust with fish sauce as needed.

To serve, divide cooked rice vermicelli among bowls. Ladle over the hot broth, then top with rieu, pork ribs, tofu, pork blood, and tomatoes. Finish with green onions, cilantro, banana blossom, shredded water spinach, bean sprouts, lettuce or cabbage, Vietnamese herbs, and lime.