Ingredients

Broth:

• 16 cups (3.8 L) water
• 1.5 kg pork bones (or pork riblets)
• 2 tbsp fish sauce
• 2 tbsp mushroom seasoning powder
• 6 roma tomatoes, cut into 1-inch wedges
• 3 garlic cloves, minced
• 3 tbsp crab paste with soya oil
• 1 tbsp rock sugar
• 1 tsp kosher salt

Crab Mixture (Rieu):

• 250 g lump crab meat (about 8 oz)
• 250 g jumbo shrimp, peeled and deveined (about 8 oz)
• 1/4 cup (60 ml) dried shrimp (about 3 tbsp), soaked and drained
• 120 g ground pork (80/20)
• 2 eggs
• 3 tbsp crab paste, excess oil drained
• 1 stalk green onion, thinly sliced
• 1/4 tsp ground pepper

Noodles & Garnishes:

• 450 g dried rice vermicelli noodles
• Lime wedges
• Thinly sliced green onions
• Cilantro leaves
• Perilla or mint leaves
• Thinly sliced lettuce or water spinach
• Fish sauce with sliced Thai chili, for dipping
• Optional: fried tofu, cubed pork blood, mam tom (fermented shrimp paste)

Steps

Clean the pork:

1. Bring enough water to cover the bones to a boil with 1 tsp salt, parboil for 6 to 7 minutes, then drain and rinse under cold water to remove impurities.

Simmer the broth:

1. Add cleaned bones to a stock pot with 16 cups (3.8 L) fresh water, fish sauce, rock sugar, mushroom seasoning, garlic, crab paste, and salt.
2. Bring to a boil, reduce to a gentle simmer, and cook for 1.5 hours while skimming foam and fat for a clear broth.

Make the crab mixture (rieu):

1. Soak dried shrimp for 20 minutes, drain, then blend or pound to a fine shred.
2. Mince the dried shrimp with the fresh shrimp and green onion until paste-like.
3. Combine with lump crab, ground pork, crab paste, eggs, and pepper; mix until evenly bound.

Cook tomatoes and add crab:

1. Heat about 1/2 tbsp oil over medium-high heat, sauté a spoonful of crab paste and the garlic until fragrant.
2. Add tomato wedges and cook until softened, then transfer tomatoes and pan juices into the broth.
3. Use a ladle to form 1 to 1.5 inch crab mixture scoops and slide them into the simmering broth; cook 15 minutes until they float and are cooked through.

Assemble bowls:

1. Cook vermicelli according to package directions, rinse, and divide between bowls.
2. Ladle hot broth, crab rieu, and tomatoes over the noodles; top with herbs, greens, lime, and serve with fish sauce, chilies, and any optional toppings.