Bun Rieu Tomato Noodle Soup with Pork and Prawn Cakes
A bright, tangy tomato broth with soft pork and prawn cakes, tofu and rice vermicelli, finished with fresh herbs and lime.
- Time1 hr
- LevelMedium
- Costabout £2.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Blitz the prawns to a rough paste in a food processor. Mix in a bowl with the mince, eggs, chopped shallot, 1 tbsp fish sauce and the pepper until sticky. Chill while you make the broth.
- 2
Heat the oil in a large pan and fry the sliced shallots and garlic for 2 minutes. Add the fresh tomatoes and cook for 5 minutes until they soften and collapse.
7 min - 3
Stir in the tomato purée, tinned tomatoes, water, shrimp paste, 2 tbsp fish sauce and sugar. Bring to a simmer and cook for 20 minutes.
20 min - 4
Drop spoonfuls of the pork and prawn mixture into the simmering broth, about walnut sized, and let them cook undisturbed for 8 minutes, until they float and are firm. Add the tofu for the last 3 minutes.
11 min - 5
Cook the vermicelli as the packet says, usually 3 to 4 minutes, then drain and rinse. Wilt the spinach and beansprouts in a little boiling water for 20 seconds.
3 min 30 s - 6
Taste the broth. It should be tangy, savoury and slightly sweet, so add a little fish sauce or sugar to balance.
- 7
Divide the noodles between bowls and top with the cakes, tofu, spinach and sprouts. Ladle over the broth and finish with mint, lime and chilli.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.