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Easy & Healthy BUN RIEU (Vietnamese Crab Noodle Soup) 🐝 DAY 17 Vietnamese Captions | HONEYSUCKLE



Bakery vs Homemade MATCHA MOCHI CAKE: It’s SOUP TUESDAY and today we make my favorite Vietnamese Noodle Soup, Bún,Riêu! SUBSCRIBE & Hit The Notification Bell ➜
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Day 16:

Le Creuset Pink Pot:
Marble Slab Board:
Mini Food Processor:
Vitamix Blender:
Hot Plate Burner:
Crate and Barrel bowl:
West Elm Gold Flatware:
My Staub:
Anthropologie bowls:
My Latte Bowls:
Cutting board:
KitchenAid Mixer:
Immersion Soup Blender:
Le Creuset Dutch Oven:
Smeg Toaster:
Raccoon Salt Jar:

Honeysuckle Logo by Karli Ingersoll:
Honeysuckle Bee logo by Spruce Rd:
Music licensed from Lullatone:

Pork Crab Egg Mixture:

In a bowl add and whisk together
3 eggs
100g or 1/4 cup Spicy Crab Paste Seasoning
Then fold in
1 1/2 cups crab meat
1/4 pound ground pork
1 clove minced garlic
salt & pepper

Set aside. Now steep 1 tsp annatto seeds in 2 tbsp oil, fry 3-4 minutes to extract the flavor. Separate the oil and add it into a heavy bottomed pot, heat it up

Add 1 clove minced garlic
1/4 cup chopped onions

stir-fry for 1 minute
add 3 chopped Roma tomatoes

Mix until tender, add
6 cups Chicken broth

Let it come to a boil, add the egg crab mixture, in large spoonfuls. Let it cook until it floats to the top. Then season with

1/2 tsp sugar
1 tsp Fish Sauce

Finally before serving mix in some fried tofu chunks.

Serve over Vietnamese Rice Noodles
Onion Cilantro mix
and typical Vietnamese fresh toppings.

Serves 4!

Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.

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30 thoughts on “Easy & Healthy BUN RIEU (Vietnamese Crab Noodle Soup) 🐝 DAY 17 Vietnamese Captions | HONEYSUCKLE

  1. I dont mind. I have kids and i love kids. Thanks for sharing this video of bun rieu. I got addicted to eating it. I’m a seafood lover by the way. I tried a home cooked bun rieu over the weekend at my friend’s babyshower. It’s soo tasty and soo delish! 😋😋🍜😍. Everybody loved it. I really want to try to make it at home one day. I just have to learn how to do this. Now it’s one of my favorite soup.

  2. Is that oil that you said makes the red color necessary for flavor? What does it add to the broth aside from the red color?

  3. 3:06 "a little salt and pepper to taste"

    I mean, if you don't mind food poisoning from tasting raw meat. 😬

    LOL. Other than that, awesome that you're carrying on tradition and putting it out there for the rest of us!

  4. You should definitely visit the San Gabriel Valley! There’s plenty of Asian Supermarkets and Asian restaurants!

  5. Can’t help but look at the way Erisy looks at you! I’m sure when she grows up she’ll learn from you and become such a great chef.

  6. Yes yes please more Asian soup’s more Asian food but definitely more Asian soup so that would be awesome and I love the way she’s looking at you like why are you talking to yourself mommy you look crazy she is so cute oh my goodness

  7. I really appreciate that you make quick easy but still PRETTY authentic versions of these dishes!! As a college student that lives far away from home and misses their mothers cooking and loves cooking but has little time, this is great! I REALLY hope you continue to make videos like these! I can't wait to make this myself!! (I appreciate all your videos though!)

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