Source

• Bà Nội (Tomatillo tech)
• Mẹ

Ingredients

Recipe Scaling

Standard QTY: 6 servings

Broth

Broth

Notes/Substitutions

• Pork bones w/ more collagen (i.e. pork feet) can be used to develop more gelatin if a thicker broth is desired.
• Mắm tôm is a pretty funky smelling fermented shrimp paste. This can be omitted if desired, but it adds a nice shrimpy umami.
• The tomatillo is a commonly available substitute in the US my grandma uses add sourness to the soup. Traditionally the sourness comes from using fermented rice vinegar or tamarind paste, but I actually like the sourness/acidity from the tomatillos more.

Riêu (Crab Paste)

Broth (1)

Notes/Substitutions

• Riêu is a paste traditionally made by mashing up tiny crabs that floats on top of the soup. This version is a substitute created by Vietnamese immigrants in the US that uses a mixture of ground pork and egg (kind of similar to a French consommé).
• You can add shredded crab meat to get similar flavors to the authentic method, but the riêu has to be light enough to float.