Bún Riêu Instant Pot (Vietnamese Pork & Crab Noodle Soup)

  • Servings: 6 or more bowls
  • Difficulty: medium
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Author: Katie Le | Katie’s Test Kitchen


    Broth for 8-quart (15 cups of broth):

    Option 1: Using homemade chicken broth that you cooked ahead of time.  Here is my post of homemade broth using IP: Chicken Broth with IP

    Option 2: Using store bought chicken broth.  It tends to be high in sodium so I’d recommend to dilute with water (half broth, half water).

    Option 3: Using traditional pork broth. About 2 lbs of pork bones (washed, parboiled on stove top for 5-10 minutes, rinsed well), and 1 large onion.

  • 7 tbsp of Quoc Viet Bun Rieu Soup Base
  • about 2 tbsp size of rock sugar
  • Toppings

  • 4 to 6 tomatoes (sliced into large chunks)
  • 1 shallot (thinly sliced)
  • fried tofu (I usually purchase mine fresh at the grocery store, but you can buy frozen ones as well.  How much to put depends on your love for fried tofu.)
  • The Rieu

  • 1 lb of ground pork
  • 1/2 cup of dried shrimps (soaked in warm water for 10 minutes or more. Chopped with a food processor.) OR 1/3 cup of crab meat
  • 1 jar of Crab Paste with Soya Bean Oil (7 oz)
  • 1 tsp of Shrimp Paste (Mam Tom)
  • 1/4 tsp of fresh ground pepper
  • 4 medium size eggs
  • Garnishes and Others

  • Rice noodle/vermicelli (cooked according to packaging instructions, flushed with cold water, squeezed out excess water, drained)
  • sugar, salt, mushroom seasoning
  • chopped green onion and cilantro
  • split water spinach (rau muong che)
  • bean sprout
  • Vietnamese herbs such as mint, kinh giới (Vietnamese Balm), Tía tô (perilla)
  • – Shrimp Paste (Mam Tom) serve on the side
  • sliced fresh chili
  • lime wedges


  1. If you choose Option 1 or 2 for broth, simply heat it up on the stove top pot.  For 15 cups of broth, season with 2 tbsp size pieces of rock sugar, and 7 tbsp of Quoc Viet Bun Rieu Soup Base.  Adjust the broth to your  taste with sugar, chicken powder or mushroom seasoning.  If you choose Option 3, place parboiled bones and onion into inner pot.  Add rock sugar, soup base and about 7 cups of water to cover ingredients.  If you are in a rush use boiling water to speed up pressure building time.  Select Pressure Cook/Manual, High Pressure, 20 minutes. 15 minutes NPR or full NRP if you have time.
  2. For the Rieu topping, in a mixing bowl combine ground pork, dried shrimps/crab meat, 1 jar of Crab Paste with Soya Bean, 1 tsp of shrimp paste, 1/4 tsp of ground pepper and 4 eggs.  Mix well and set aside.
  3. For the tomatoes, in a deep skillet, add about 2 tbsp of cooking oil and sliced shallot.  When fragrant, add tomatoes and saute for about a minute.  Season with 2 tbsp of mushroom seasoning and set aside (be careful not to over cook tomatoes).
  4. Once pressure is released, open lid, remove and discard onion and bones.  Add 8 more cups of boiling water.  Cancel Keep Warm, select Saute Mode and Adjust to Normal heat.  Once the broth comes to a gentle boil, use a small spoon (about tbsp size) scoop and slowly drop the mixed ground pork into the pot, 1 at a time.  Once the pork balls float to the top they are cooked!  Add fried tofu and lastly, add the saute tomatoes.  Taste the broth again and adjust as needed using sugar, salt, mushroom seasoning, soup base… etc.
  5. To serve, add cooked noodle into a bowl, ladle boiling broth on top.  Add fried tofu and tomatoes.  Garnish with chopped green onion and cilantro.  Serve with bean sprout, split water spinach, various Vietnamese herbs, pepper, lime wedges and Shrimp Paste!



12 Comments on “Bún Riêu Instant Pot (Vietnamese Pork & Crab Noodle Soup

  1. Hi! I was wondering is there any ingredient measurement change if I make the Bun Rieu in a 6 quart IP since I don’t have the 8 quart one and I really want to try this recipe and I’m an IP newbie lol. Any information helps and thanks so much!

    • Hi Christine, reduce to about 11 cups of broth and start with 5 tbsp of Quoc Viet Bun Rieu Soup Base. Everything else can be the same.

  2. Katie,

    This is the 4th recipe of yours that I have tried, and every single one has turned out so tasty! Thank you so much for sharing your recipes and tips.

  3. Is the rock sugar absolutely necessary?? If so where can I find it

  4. I’m a IP newbie and was a little nervous trying to make bun rieu in an IP, but your recipe turned out great. My family loved it ! Thank you so much for sharing

  5. What brand of crabmeat do you use? Are the canned crabmeat any good to use? Which one do you prefer?

    • I get mine from Costco or Sam’s in the seafood section. They are in containers sealed. The cans are okay too.

  6. Hi Katie! I’m sorry, but I’m a bit confused at the last section of the first step because it told me to pressure cook/manual and I’m using chicken broth instead of the traditional pork broth. Since I already heat up my chicken broth on the stovetop as instructed, I figured is it necessary to use the Instant Pot or to just continue using the stovetop then? Thanks Katie!

    • Hi Sarah, Please continue with the stovetop if you are using chicken broth.

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