Chi Van, this is the best bun rieu recipe ever!! It's super ngon. Thank you for sharing! I had only 6 cups of chicken broth so I added 4 cups of water mixed with kombu tea (kelp powder) and it added a really "rieu" ocean flavor to the broth. =D
Great recipe. The broth looks super yum. I love that your kids with eat anything you feed them. How did you get them to not be such picky eaters in this day and age? I love the baby trying to get at the noodles and bits with his spoon and fork. So cute!
Can you please make Bun Mam?? It's my all time favorite noodle soup!! The best place I had so far is in Boston but I moved and I only get to eat it when I visit. I know it's an acquired taste but it's oh so good to me!!! Thank you!
mấy em ở VN thì mua từng thứ về rồi tự chế mất cả ngày rồi cũng xong,ở Mỹ họ làm sẵn 1 tiếng là có ăn ,tôi nghĩ thời gian tới hàng VN ( thực phẩm hộp )xuất khẩu về VN.
Abba Hito Thế thì bạn hãy chia sẻ cách nấu của bạn ra đây để mọi người tham khảo nhé! Đây là cách nấu thích hợp cho ai sống ở nước ngoài không thể mua được cua đồng tươi. Tuy nhiên, mỗi người có mỗi cách nấu ăn khác nhau, không có cách nấu nào sai cả, mỗi người khi tự mình chế biến 1 món ăn thì đã là một đầu bếp bạn à!
Grecia Medina some people soak the dried shrimp in water before doing anything with it. U may try this next time. Don't soak too long or the flavor gets lost. I'd say under 5 mins.
You're missing two key ingredients for this dish: Thai basil and shredded stems of water spinach which is only ever used for this dish alone. Cilantro, onion green, perilla and shredded cabbage were never used in the original recipes of this dish. By changing the herbs completely, it could never bring out anywhere close to the flavor originally intended for this dish. You have simply invented your own noodle recipes and it's definitely not bun rieu because it will not smell like bun rieu. The herbs are the most important ingredients in any noodle recipes. The meat and other animal ingredients are not important to bring out the flavor of the dish. You can actually do without a lot of them. It's all in the herbs. Herbs are the souls of any noodle dishes. They define a unique flavor which distinguishes it from other dishes that uses different combinations of herbs. So getting the herbs right is of paramount importance. Never substitute any herbs that smells totally different from the herbs in the original recipes. Thai basil is completely different in smell to that of cilantro, perilla and onion green. The latter three are for other dishes, not in bun rieu. I've seen quite a few Vietnamese restaurants cut corners by substituting herbs to the extent that you simply don't recognize the flavor of the dish that you ordered anymore. It is so disappointing and very unprofessional considering they have the guts to open a restaurant but don't know what herbs should be used in a particular authentic noodle dish. If people learn recipes from these unprofessional restaurants, they go home and repeat the same mistake all over again and then teaches others the same mistakes too. Soon the original recipes fades into oblivion and the future world will inherit bad and unauthentic recipes that tastes and smells nothing like the authentic dish.
Quantum Chang : I agree that shredded water spinach is a must in this soup. In my hometown , we always add shredded banana blossom and water spinach and we top up with Thai basil and sawtooth herb ( ngo gai) however many people like to add perilla as well! In Sydney where I live now, I notice that they add spring onion, perilla and sliced cabbage as well.
The younger generations opens up a restaurant to earn money only and not to make authentic foods. They can't cook like the older generation. They grew up with hamburgers KFC and pizzas, who can blame they're a bunch of bad cooks like most young Westerners these days who all eats fast foods for breakfast, lunch and dinner or mixing tasteless, shredded cardboard loaded with toxic iron metals (ie, corn flakes) with boring cow milk loaded with cancer-causing proteins. And so they just randomly add anything available to them that is cheaper and less time consuming. Shredded water spinach is very time consuming. Also, they have never tasted a bowl of this noodle made in the traditional recipes before. If they do this, then every noodle dish on their menu would smell the same because the herbs defines 90% of the unique flavor of each noodle dish. Only 10% is defined by different types of animal flesh or their juices or blood. For you at home, as long as you agree with the taste, then that's fine. But for restaurants to randomly throw in all kinds of herbs for all different kinds of noodle recipes, I think that restaurant might just as well get rid of the menu and sell just one type of noodle dish because everything on the menu will taste 90% similar to one another.
![Stromae, Pomme - “Ma Meilleure Ennemie” (from Arcane Season 2) [Official Visualizer]](http://i.ytimg.com/vi/1F3OGIFnW1k/mqdefault.jpg)
Cám ơn Vân thật nhiều nha, một người phụ nữ, một người mẹ tuyệt vời !.
This has been my breakfast when I was still living in Vietnam. I love Vietnamese cuisine. Filipina-French here. :)
Your kids are so cute you had the second one already wow they so cute Chi😊😊
Looks great and your children are adorable!
Hai bé đáng yêu quá đi !
Nhin May dua con cua chi thay cung qua di chi oi .
me nau ra mon gi may dua con ngoi an rat la ngon lanh
e là ng xem thứ 25!!!!!!!!!!!!!!!!
thanks chị vân nhìu lém!!!!!!!!!!!!
Love the boys' BTS unedited clip. LOL! So precious and adorable. LOL! Thank you for the recipe, Van.
I love watching your lovely sons eating :)
Chi Van, this is the best bun rieu recipe ever!! It's super ngon. Thank you for sharing! I had only 6 cups of chicken broth so I added 4 cups of water mixed with kombu tea (kelp powder) and it added a really "rieu" ocean flavor to the broth. =D
thank you. like your Vietnamese accent
Me .No no no. Sorry Van.
Cam on chi ❤️
Yum! Can you show us how to make bun mam?
Thanks for sharing great idea. It looks good 😊😋
Another wonderful soup recipe, and your lovely kids eating it, thanks for sharing your recipes :)
love your cute children !
cảm ơn cô....cộ làm món bò khô đi cô
Ngon qua thay ma them
Great recipe. The broth looks super yum. I love that your kids with eat anything you feed them. How did you get them to not be such picky eaters in this day and age? I love the baby trying to get at the noodles and bits with his spoon and fork. So cute!
Gurl
Doodah Gurl and I go for the
Doodah Gurl nhnn
Doodah Gurl t
Bun reu an nong ngon ngon
Can you please make Bun Mam?? It's my all time favorite noodle soup!! The best place I had so far is in Boston but I moved and I only get to eat it when I visit. I know it's an acquired taste but it's oh so good to me!!! Thank you!
So cute
awesome!
mấy em ở VN thì mua từng thứ về rồi tự chế mất cả ngày rồi cũng xong,ở Mỹ họ làm sẵn 1 tiếng là có ăn ,tôi nghĩ thời gian tới hàng VN ( thực phẩm hộp )xuất khẩu về VN.
may dua be socute qua
Thank you so much for sharing the recipe ❤️✨🍲
Hello chị, ai làm subs cho chị vậy? Sai hết trơn à.
Bún riêu ngon . Ngày mai rãnh em làm.
seem like your children enjoy eating noodle
Không biết cái hũ cốt riêu cua mua ở đâu chị Vân nhỉ ? ( in Sai Gon ) , cảm ơn chị. :)
Sai bec', vay cung nau', lam` on chi oi nhung cung cam on chi. Co' gang' hoc hoi nh` hon chi a`
Abba Hito Thế thì bạn hãy chia sẻ cách nấu của bạn ra đây để mọi người tham khảo nhé! Đây là cách nấu thích hợp cho ai sống ở nước ngoài không thể mua được cua đồng tươi. Tuy nhiên, mỗi người có mỗi cách nấu ăn khác nhau, không có cách nấu nào sai cả, mỗi người khi tự mình chế biến 1 món ăn thì đã là một đầu bếp bạn à!
+Abba Hito
Sounds like you have low self-esteem and can't stand other's success.
mình chờ clip nấu đúng cách của bạn nhé
Trước khi nhận xét người khác nấu đúng hay không thì làm ơn học type cho rõ nhé :)))
Nhạc nền hay quá chị Vân ơi! Chị có thể share tên nhạc nền với mọi ng k ạh?
+Nana Nguyen Nếu chị không lầm thì đó là bài Lotus trong imovie đó em. Chị cũng thích lắm! Ước gì có nhiều nhạc dân tộc Việt Nam để dùng em nhỉ!
2 đứa con chị tếu quá , kkkk
Phúc Lê: Ủa, các siêu thị ở SG không có bán hủ riêu như này hả Phúc? Ở Mỹ thì chợ VN nào cũng có...hihi....
ở VN có sẵn cua tươi nên sẽ mua cua về xay nấu riêu cua chị ạ :)
em ở Hà Nội cũng chưa thấy bán hũ gia vị nấu riêu đó bao giờ hết
Hình như ở VN mình ko có bán hay sao á chị, em ở Sài Gòn cũng chưa thấy chỗ nào bán hủ riêu này hết.
Thank you chi
What kind or brand of bun do you eat with this dish?
Rice vermicelli
I loved your recipe... I decided to try it, but the dried shrimp smelled like ammonia, once I put them in the water... is that normal?
+Grecia Medina haha... you made me giggle :D It has its unique smell for sure but yes it is normal.
Grecia Medina some people soak the dried shrimp in water before doing anything with it. U may try this next time. Don't soak too long or the flavor gets lost. I'd say under 5 mins.
Have you added tamarind powder before?
+Austin Bennett No, I don't add tamarind powder in this type of noodle soup.
You're missing two key ingredients for this dish: Thai basil and shredded stems of water spinach which is only ever used for this dish alone. Cilantro, onion green, perilla and shredded cabbage were never used in the original recipes of this dish. By changing the herbs completely, it could never bring out anywhere close to the flavor originally intended for this dish. You have simply invented your own noodle recipes and it's definitely not bun rieu because it will not smell like bun rieu. The herbs are the most important ingredients in any noodle recipes. The meat and other animal ingredients are not important to bring out the flavor of the dish. You can actually do without a lot of them. It's all in the herbs. Herbs are the souls of any noodle dishes. They define a unique flavor which distinguishes it from other dishes that uses different combinations of herbs. So getting the herbs right is of paramount importance. Never substitute any herbs that smells totally different from the herbs in the original recipes. Thai basil is completely different in smell to that of cilantro, perilla and onion green. The latter three are for other dishes, not in bun rieu. I've seen quite a few Vietnamese restaurants cut corners by substituting herbs to the extent that you simply don't recognize the flavor of the dish that you ordered anymore. It is so disappointing and very unprofessional considering they have the guts to open a restaurant but don't know what herbs should be used in a particular authentic noodle dish. If people learn recipes from these unprofessional restaurants, they go home and repeat the same mistake all over again and then teaches others the same mistakes too. Soon the original recipes fades into oblivion and the future world will inherit bad and unauthentic recipes that tastes and smells nothing like the authentic dish.
Quantum Chang : I agree that shredded water spinach is a must in this soup. In my hometown , we always add shredded banana blossom and water spinach and we top up with Thai basil and sawtooth herb ( ngo gai) however many people like to add perilla as well! In Sydney where I live now, I notice that they add spring onion, perilla and sliced cabbage as well.
The younger generations opens up a restaurant to earn money only and not to make authentic foods. They can't cook like the older generation. They grew up with hamburgers KFC and pizzas, who can blame they're a bunch of bad cooks like most young Westerners these days who all eats fast foods for breakfast, lunch and dinner or mixing tasteless, shredded cardboard loaded with toxic iron metals (ie, corn flakes) with boring cow milk loaded with cancer-causing proteins. And so they just randomly add anything available to them that is cheaper and less time consuming. Shredded water spinach is very time consuming. Also, they have never tasted a bowl of this noodle made in the traditional recipes before. If they do this, then every noodle dish on their menu would smell the same because the herbs defines 90% of the unique flavor of each noodle dish. Only 10% is defined by different types of animal flesh or their juices or blood. For you at home, as long as you agree with the taste, then that's fine. But for restaurants to randomly throw in all kinds of herbs for all different kinds of noodle recipes, I think that restaurant might just as well get rid of the menu and sell just one type of noodle dish because everything on the menu will taste 90% similar to one another.
where is crab? this dish should be named Prawn noodles. Good effort anyway
I use crab paste instead raw freshwater crab.
Lam on noi tieng viet nam di
Any recipe with canned broth is a no