Cách Nấu Bún Riêu Ruốc Bao Ngon - Thuộc Cô Ba 0977322861
Cách Nấu Bún Riêu Ruốc Bao Ngon - Thuộc Cô Ba 0977322861 is a medium Vietnamese recipe that serves 4. 250 calories per serving. Recipe by Thuoccoba on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $36.84 total, $9.21 per serving
Ingredients
- 500 g Beef Shank (cut into 2‑inch chunks, rinsed)
- 200 ml Beef Blood (fresh, strained through a fine mesh)
- 150 g Pork Skin (thinly sliced, cleaned)
- 200 g Firm Tofu (cut into cubes and lightly fried until golden)
- 2 pcs Tomatoes (medium, diced; skins removed if desired)
- 2 tbsp Shrimp Powder (Ruốc) (dried shrimp powder for umami)
- 1 tbsp Dried Shrimp (ground finely)
- 2 tbsp Fried Shallots (store‑bought or homemade)
- 1 large Onion (sliced)
- 2 cm Ginger (peeled and thinly sliced)
- 1 tsp White Sugar (balances acidity)
- ½ tsp MSG (Monosodium Glutamate) (optional, for extra umami)
- ½ tsp Black Pepper (ground)
- 2 tbsp Lime Juice (freshly squeezed)
- 2 pcs Bird’s Eye Chili (sliced thin, optional for heat)
- ¼ cup each Fresh Herbs (Thai Basil & Cilantro) (chopped)
- 2 L Water (for broth)
Instructions
Prepare the Beef and Broth Base
Rinse the beef shank pieces under cold water. Place them in the large stockpot, add 2 L of water, and bring to a rolling boil over high heat.
Time: PT5M
Simmer the Beef
Reduce heat to medium‑low and let the beef simmer gently for 30 minutes, partially covered, until the meat is tender but not falling apart.
Time: PT30M
Prepare Aromatics and Tofu
While the beef simmers, slice the onion and ginger, dice the tomatoes, chop the herbs, and fry the tofu cubes in a little oil until golden. Set aside.
Time: PT5M
Add Blood, Pork Skin, and Other Proteins
Strain the fresh beef blood through a fine mesh sieve into a bowl. Slowly pour the blood into the simmering pot while stirring continuously to prevent curdling. Add the sliced pork skin, fried tofu, diced tomatoes, shrimp powder, dried shrimp, and fried shallots.
Time: PT5M
Season the Soup
Stir in the sliced onion, ginger, sugar, MSG, black pepper, and lime juice. Let the soup simmer for another 5 minutes so the flavors meld.
Time: PT5M
Finish with Fresh Herbs and Chili
Turn off the heat. Sprinkle the chopped Thai basil, cilantro, and sliced bird’s eye chilies into the pot. Give a gentle stir and let the residual heat release the aromatics for 2 minutes.
Time: PT2M
Serve
Ladle the hot riệu into bowls. Serve immediately with a side of steamed rice or bánh mì.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 12 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Contains meat, Gluten‑free, Dairy‑free
Allergens: Shellfish (shrimp powder, dried shrimp), Soy (tofu), Pork
Ingredient Substitutions
- Instead of Beef Shank: Beef stew meat, Beef short ribs
- Instead of Beef Blood: Pork blood, Chicken blood
- Instead of Pork Skin: Pork belly strips
- Instead of Firm Tofu: Tempeh, extra‑firm tofu
- Instead of Tomatoes: Canned diced tomatoes
- Instead of Shrimp Powder (Ruốc): Fish sauce (1 tsp), Dried anchovy powder
- Instead of Dried Shrimp: Shrimp powder
- Instead of Fried Shallots: Onion flakes
- Instead of Onion: Leeks
- Instead of Ginger: Galangal
- Instead of White Sugar: Palm sugar
- Instead of MSG (Monosodium Glutamate): Soy sauce (1 tsp)
- Instead of Black Pepper: White pepper
- Instead of Lime Juice: Rice vinegar (1 tbsp)
- Instead of Bird’s Eye Chili: Thai chilies
- Instead of Fresh Herbs (Thai Basil & Cilantro): Mint, Perilla
Equipment Needed
- Large Stockpot
- Cutting Board
- Chef’s Knife
- Fine Mesh Sieve (optional)
- Ladle
- Measuring Cups & Spoons
- Stirring Spoon (wooden or silicone)
- Bowl for Straining Blood
Critical Steps — Do Not Skip
- Adding fresh beef blood slowly while stirring to avoid curdling.
- Maintaining a gentle simmer after the initial boil to keep the broth clear.
- Skimming foam early to ensure a clean‑tasting broth.
Chef Tips from the Video
- For an extra depth of flavor, roast the beef shank pieces briefly before adding water.
- Add a small piece of kombu (dried kelp) while simmering for a subtle sea‑briny note, then remove before serving.
Troubleshooting
The blood curdles and forms lumps.
Reduce the heat to a low simmer and whisk the blood in a separate bowl before adding. Pour it slowly while stirring constantly.
The broth is cloudy.
Skim the foam frequently during the first 10 minutes of boiling and strain the broth through a fine mesh sieve before adding other ingredients.
Soup tastes flat.
Adjust seasoning with extra lime juice, a pinch of sugar, or a dash more shrimp powder to boost umami.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on low heat.
Freezer: Freeze in freezer‑safe bags for up to 1 month. Thaw overnight in the fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth a day ahead and refrigerate; add blood and other fresh ingredients just before serving.
- Fry the tofu in advance and store in a paper‑towel‑lined container.
Frequently Asked Questions
What is the cultural significance and history of Riệu Chay in Vietnamese cuisine?
Riệu Chay is a traditional Vietnamese soup that mimics the flavor of crab‑based riệu using inexpensive proteins like beef blood, pork skin, and tofu. Historically, it emerged in coastal villages where crab was scarce or expensive, allowing families to enjoy the beloved sour‑spicy broth without the actual crab.
What are the traditional regional variations of Riệu Chay in Vietnam?
In the North, Riệu Chay often includes more pork skin and a clearer broth, while the Central region adds fermented shrimp paste for extra depth. The South favors a sweeter profile with additional tomatoes and lime, and sometimes incorporates rice noodles.
How is authentic Riệu Chay traditionally served in Vietnamese households?
Authentic Riệu Chay is served hot in a deep bowl, garnished with fresh herbs, sliced chilies, and a drizzle of lime juice. It is commonly accompanied by steamed rice, bánh mì, or rice noodles, and diners may add extra fish sauce or chili to taste.
On what occasions or celebrations is Riệu Chay traditionally enjoyed in Vietnamese culture?
Riệu Chay is a comfort food often prepared for family gatherings, rainy‑day meals, and during the Lunar New Year (Tết) when a warm, nourishing soup is desired. It is also popular as a street‑food snack in night markets.
What makes Riệu Chay special or unique in Vietnamese cuisine?
Riệu Chay stands out because it recreates the briny, umami‑rich taste of crab using affordable ingredients like beef blood and shrimp powder. The balance of sour lime, sweet tomato, and aromatic herbs creates a complex flavor profile that is both comforting and vibrant.
What are the authentic traditional ingredients for Riệu Chay versus acceptable modern substitutes?
Traditional ingredients include beef blood, pork skin, fried tofu, shrimp powder (ruốc), tomatoes, lime, chili, and fresh herbs. Modern substitutes can be pork blood for beef blood, fish sauce instead of shrimp powder, or tempeh in place of tofu for a different texture.
What other Vietnamese dishes pair well with Riệu Chay?
Riệu Chay pairs beautifully with steamed jasmine rice, bánh mì with pâté, fresh spring rolls (gỏi cuốn), and a side of pickled vegetables (đồ chua). A light cucumber salad also balances the soup’s richness.
What are the most common mistakes to avoid when making Riệu Chay at home?
Common mistakes include adding the blood too quickly, which causes curdling; letting the broth boil vigorously, resulting in a cloudy soup; and under‑seasoning the broth, leaving it flat. Follow the gentle simmer steps and taste as you go.
Why does this Riệu Chay recipe use shrimp powder instead of fish sauce for umami?
Shrimp powder (ruốc) provides a dry, concentrated seafood aroma that mimics the natural brininess of crab, while fish sauce adds liquid saltiness. The powder integrates better with the thickened broth and preserves the traditional texture of the soup.
What does the YouTube channel Thuoccoba specialize in?
The YouTube channel Thuoccoba specializes in Vietnamese home‑cooking tutorials, focusing on traditional comfort foods, street‑food recreations, and practical tips for cooking with locally available ingredients.
How does the YouTube channel Thuoccoba's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Thuoccoba emphasizes budget‑friendly, ingredient‑substitution strategies and step‑by‑step visual explanations that cater to beginners, whereas many other channels focus on restaurant‑style plating or advanced techniques.
Last updated: September 6, 2026
