Ingredients: (Serve 5)

  • Tomato soup base:
    • 5 medium tomatoes, cut into 4 (or 3 large tomatoes, cut into 8)
    • 1 TS minced garlic
    • 2 tsp suger, 1/2 tsp salt
  • Rieu:
    • 1 jar of crab paste
    • 1 full palm of dried prawn, soaked in warm water for 15 – 20 mins, drain and mince by a blender.
    • 3  eggs
    • 1 tsp shrimp paste (mam tom)
    • 1 tsp crushed black paper
    • 1 Loaf Pork in banana leaf (Cha lua), cut into half moon shape, thick sliced around 1 cm.
    • (Optional) dried tofu, pork blood (huyet), sugarcane shrimp paste (chao tom)
  • Rice Noodle: 2 kg Thick Vermicelli.
  • Veggies:
    • (Important) Shredded Tong Choy (Rau muong che)
    • Lime, Chopped hot chili, Minced chili
    • Bean Sprout
    • (Optional) Basil, Perilla leaf (Tia to), Vietnamese Balm (kinh gioi)
    • Chopped spring onion, crushed black paper, fried shallot for topping.


STEP 1: Make the broth

  • Fry the garlic with 2 tsp oil, and then stir fry the tomatoes.
  • Fill the pot with 2,5 – 3 litter boiled water, or lite chicken broth (1 chicken broth : 1 water, since the Rieu is salty so should not make the broth salty).
  • Low the heat to minimun.

STEP 2: Make the Rieu

  • Mix eggs, dried prawn paste, crab paste, shrimp paste, and paper.
  • Maximun the soup heat, pour the mixture, stir well and turn to medium heat.
  • Pour Loaf Pork into the soup.
  • (Optional) Pour dried tofu, pork blood (huyet), sugarcane shrimp paste (chao tom) into the soup.
  • Note: Do not skim off the foam, it will become Rieu.

STEP 3: Establish the dish

  • Cook the noodle follow the package instruction.
  • Put noodle into a bowl, follow with Rieu, Loaf Pork, and any other optional above.
  • Fill the bowl with the soup and tomatoes, and topping with spring onion, dried shallot, and crushed black paper.

STEP 4: Serve

  • Serve with Veggie list above.

Tchvan’s recipes, original from