Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 4 to 6
Prep: 1 hour 30 mins
Cook: 45 mins
Facebook
X
Pinterest
WhatsApp
Email
I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.
SEE ALL MY RECIPES I am thrilled to share with you a recipe close to my heart, one that embodies the vibrant flavours and comforting essence of Vietnamese cuisine: Bún Riêu.
Vietnamese cuisine is a tapestry woven with fresh ingredients, aromatic herbs, and a harmonious balance of sweet, sour, salty, and spicy flavours. While Phở often takes the spotlight on the international stage, Vietnam’s culinary landscape is incredibly diverse, offering a plethora of regional specialties that captivate the palate. Among these cherished dishes, one stands out with its unique character, vibrant colours, and comforting warmth: Bún Riêu.
This iconic noodle soup, hailing from the bustling deltas and coastal regions, is a testament to the Vietnamese people’s ingenuity in transforming simple, readily available ingredients into a dish of profound depth. At its heart, Bún Riêu is a crab-based rice vermicelli soup, but to simply call it that would be to undersell its intricate layers of flavour.
It’s a symphony where the brininess of freshwater crab, the tang of ripe tomatoes, the delicate umami of fermented shrimp paste, and the freshness of a medley of herbs play in perfect concert. My personal journey with Bún Riêu began in a small, unassuming eatery in Saigon, where the aroma alone was enough to draw me in. Each spoonful was a revelation – a comforting embrace that spoke of tradition, family, and the vibrant spirit of Vietnamese street food.
The Enduring Appeal of Bún Riêu
What makes Bún Riêu so special, and why has it earned a place in the hearts of so many Vietnamese, both at home and abroad? It’s not just the taste; it’s the entire experience. Unlike the clear, beefy broths of Phở, Bún Riêu boasts a rich, reddish-orange hue, derived from annatto seed oil and tomatoes, which hints at the robust flavours within. The star of the show, the “riêu,” is a fluffy, savoury crab and pork mixture that floats like delicate clouds atop the vermicelli noodles.
This unique texture, combined with the chewy fried tofu, tender blood cubes, and crisp fresh vegetables, creates an unparalleled textural journey. It’s often enjoyed as a breakfast or lunch dish, providing a hearty, nutritious start or re-energizing midday meal. For me, making Bún Riêu at home is more than just cooking; it’s a way to share a piece of Vietnamese culture with loved ones. It embodies the essence of “ăn ngon,” eating well, and the joy of sharing good food. This recipe for Bún Riêu aims to bring that authentic experience right into your kitchen.
Ingredients
For the Broth:
- 8 cups (2 litres) chicken or pork broth (homemade or good quality store-bought)
- 1 lb (450g) ripe tomatoes, quartered
- 1/4 cup annatto seed oil (see Notes for preparation)
- 2 tbsp minced shallots
- 1 tbsp minced garlic
- 2 tbsp fish sauce, or to taste
- 1 tsp sugar, or to taste
- 1 tbsp mắm tôm (fermented shrimp paste), optional but highly recommended for authentic flavour
- Salt and black pepper to taste
For the Riêu (Crab Mixture):
- 1 lb (450g) fresh blue crab meat, picked (or 2 cans, 6 oz each, good quality lump crab meat, drained)
- 1/2 lb (225g) ground pork
- 2 eggs, lightly beaten
- 2 tbsp dried shrimp, rehydrated and finely minced
- 2 tbsp chopped green onions (white parts only)
- 1 tbsp fish sauce
- 1 tsp black pepper
For Serving:
- 1 lb (450g) fresh or dried rice vermicelli noodles (bún)
- 8 oz (225g) fried tofu puffs, halved diagonally
- 8 oz (225g) pig’s blood curds (huyết), cut into 1-inch cubes (optional)
- Thinly sliced rare beef or cooked pork belly (optional)
- Fresh herbs: perilla (tía tô), mint leaves, Vietnamese balm (kinh giới), shredded morning glory, shredded banana blossom
- Lime wedges
- Fresh bird’s eye chilies or chili oil
Suggested Equipment
- Large stockpot (at least 6-8 quart capacity)
- Medium mixing bowls
- Fine-mesh sieve (for mắm tôm)
- Cutting board
- Sharp knife
- Ladle
- Serving bowls
- Chopsticks and spoons
Instructions
Prepare the Broth:
- In a large stockpot, heat the annatto seed oil over medium heat. Add minced shallots and garlic, sauté until fragrant (about 2 minutes).
- Add the quartered tomatoes to the pot and cook until they soften and release their juices, about 5-7 minutes.
- Pour in the chicken or pork broth. Bring to a boil, then reduce heat to a simmer. Allow to simmer gently while you prepare the riêu.
- If using mắm tôm, dissolve it in about 2 tablespoons of warm water and stir well. Pass it through a fine-mesh sieve to remove any impurities. Set aside.
Make the Riêu (Crab Mixture):
- In a large mixing bowl, combine the picked crab meat, ground pork, beaten eggs, minced dried shrimp, chopped green onions, 1 tbsp fish sauce, and 1 tsp black pepper. Mix thoroughly but gently, ensuring not to overmix the crab meat. The mixture should be light and fluffy.
Cook the Riêu and Assemble the Broth:
- Once the broth is simmering gently, use a spoon to carefully scoop small, even portions of the riêu mixture into the simmering broth. Do not stir immediately. The riêu will cook and float to the surface, forming “clouds.” This will take about 5-10 minutes.
- Once all the riêu has floated, gently stir the broth. Add the fried tofu puffs and pig’s blood cubes (if using) to the pot.
- Stir in the dissolved and strained mắm tôm (if using). Season the broth with 2 tbsp fish sauce, 1 tsp sugar, salt, and pepper to taste. Adjust as needed – the broth should be tangy, savoury, and slightly sweet with a prominent umami. Let it simmer for another 10-15 minutes to allow flavours to meld.
Prepare Noodles:
- While the broth simmers, prepare the rice vermicelli noodles according to package instructions. For fresh bún, a quick blanch in boiling water usually suffices. For dried bún, soak then boil until tender. Drain well.
Serve The Bún Riêu:
- Divide the cooked rice vermicelli noodles among individual serving bowls.
- Ladle the hot Bún Riêu broth generously over the noodles, ensuring each bowl gets a good portion of the riêu clouds, tomatoes, tofu, and blood cubes.
- Arrange fresh herbs, lime wedges, and chilies (or chili oil) on the side for diners to customize their bowls. Enjoy immediately!
Notes
- Annatto Seed Oil: This oil gives Bún Riêu its signature reddish-orange hue. To make it, heat 1/2 cup neutral oil (like canola or vegetable oil) in a small saucepan over low heat. Add 1-2 tablespoons of annatto seeds. Cook gently until the oil turns a deep red-orange (about 5-7 minutes), being careful not to burn the seeds. Strain the seeds out and discard. Store the oil in an airtight container.
- Authentic Crab: Traditionally, Bún Riêu uses the whole freshwater crab, pounded and strained for its essence. For home cooks, good quality fresh lump crab meat or canned crab are excellent, convenient substitutes. If you can find the actual “crab paste with soybean oil” (gạch cua) in a jar at an Asian market, a tablespoon added to the broth or riêu mixture will elevate the flavour immensely.
- Mắm Tôm (Fermented Shrimp Paste): This ingredient is crucial for the authentic pungent depth of Bún Riêu. If you are sensitive to strong flavours, you can reduce the amount or omit it, but be aware the flavour profile will be different. Always dilute and strain mắm tôm before adding to the broth.
- Vegetarian/Vegan Option: While traditional Bún Riêu is crab and pork based, you can adapt it! Use a rich mushroom or vegetable broth. Replace the riêu with a mixture of crumbled firm tofu, rehydrated shiitake mushrooms (finely chopped), Mung bean thread noodles, and a little finely diced carrot and jicama, seasoned with vegetarian fish sauce. Omit blood cubes.
- Herbs and Toppings: The generous platter of fresh herbs is non-negotiable for a truly authentic experience. Don’t skip them! They add crucial freshness and aromatics.
- Storage: The broth and riêu mixture can be made ahead of time and stored separately in the refrigerator for up to 3 days. Reheat gently before serving. Do not store with noodles.
- Adjusting Flavour: Taste your broth frequently. Add more fish sauce for saltiness and umami, sugar for sweetness, or lime juice at the table for more tang. Some people also like a touch of rice vinegar in their broth.
- Pig’s Blood Curds (Huyết): These are common in many Vietnamese soups, providing a unique texture and iron-rich flavour. They can be found at most Asian grocery stores. If you prefer, you can omit them.
Nutrition
Estimated per serving:
- Calories: 450-550 kcal
- Protein: 35-45 g
- Total Fat: 20-30 g
- Saturated Fat: 5-8 g
- Carbohydrates: 30-40 g
- Fibre: 3-5 g
- Sugar: 5-8 g
- Sodium: 1200-1800 mg (can be high due to fish sauce, mắm tôm, and broth)
Note: This is an estimation based on the ingredients listed and can vary greatly depending on portion size, specific brands, and preparation methods.
This dish is a good source of protein and provides a variety of micronutrients from the fresh herbs and vegetables. Sodium can be managed by controlling the amount of added fish sauce and mắm tôm.
Have You Tried This Recipe?
If so, post a comment and give it a rating. We’d love to hear your thoughts and get some feedback!
More Recipe Ideas
Gong Bao Ji Ding (Kung Pao Chicken)
Master the authentic flavours of Sichuan Kung Pao Chicken (Gong Bao Ji Ding). This classic dish features tender chicken, fiery chilies, and numbing peppercorns.
Hoành Thánh Chay (Vietnamese Vegetarian Wontons)
Savour the deliciousness of Hoành Thánh Chay, a delightful vegan take on the traditional Vietnamese wonton, packed with sweet potato and water chestnut.
Mushroom Bourguignon
Learn how to make a rich, savoury Mushroom Bourguignon. This vegetarian twist on the French classic offers deep umami flavours and a comforting, rustic finish.
Bubble and Squeak
Explore the origins and simple steps to make authentic Bubble and Squeak. A hearty, waste-reducing British classic featuring cabbage and mashed potato.
Súp Hoành Thánh (Pork Wonton Soup)
: Learn how to make Súp Hoành Thánh, a classic Vietnamese pork wonton soup featuring a savoury broth and delicate handmade dumplings. Perfect comfort food!
Suan La Fen (Hot and Sour Noodle Soup)
Discover the bold, tangy flavour of Suan La Fen – a classic Sichuan hot‑and‑sour noodle soup you can whip up in 20 minutes
Ensalada de Alubias Blancas (White Bean Salad)
A fresh Spanish white bean salad with tomatoes, green capsicum, olives, and a zesty vinaigrette—perfect for light lunches and Mediterranean gatherings.
Salade de Carottes Rapées (Carrot Salad)
Try my Salade de Carottes Rapées, a vibrant, no-cook French salad made from grated carrots, herbs, and a zesty dressing. Perfect for spring or autumn!
Tortellini alla Panna
Discover how to make authentic Tortellini alla Panna with a creamy sauce, Parmigiano-Reggiano, and rich Italian tradition.
Orecchiette con Cime di Rapa
Discover authentic Orecchiette con Cime di Rapa with this easy recipe. Learn the origins, tips, and step-by-step instructions for a classic Italian dish.
Rigatoni Alla Genovese
Discover my authentic Rigatoni Alla Genovese recipe—slow-cooked onions, tender beef, and perfect rigatoni for a true taste of Naples.