Hoa hậu Hoàng Dung recently shared a cooking clip with a humorous twist. Dressed in luxurious attire worth millions, she decided to cook a sumptuous bowl of bun rieu, a traditional Vietnamese crab noodle soup, in her kitchen.
The beauty queen, Hoa Hau Hoang Dung, showcased her extravagant fashion sense even in the kitchen as she prepared a delicious meal. Despite her wealth, she chooses to cook herself instead of relying on hired help, creating mouth-watering dishes with passion and dedication.
Watch the video of Hoa Hau Hoang Dung cooking bun rieu in her lavish outfit.
She shared a tip: “In the US, I buy pre-cleaned crab, which is very convenient. All I need to do is mix it with water and cook it; no additional filtering is required.”
She prepared a mixture of ground meat and sausage, seasoning it with fish sauce, pepper, and a touch of sugar. She then added four eggs, chili paste, and finely chopped scallions, garlic, and shallots.
As the crab broth simmered, she skillfully skimmed the crab fat that rose to the surface. Instead of adding it directly to the bowls, she combined it with the seasoned meat and sausage mixture, creating an indulgent treat. “This way of preparing the crab fat makes the dish exceptionally tasty and flavorful,” she explained.
“The crab fat mixture is truly exceptional, with a combination of meat, sausage, spices, and crab fat,” shared the Ao Dai beauty queen of 2017.
To enhance the flavor and texture of the crab fat, she steamed it, wrapped in plastic wrap to prevent moisture from seeping in. She pierced the plastic with a plate to allow steam to escape.
Meanwhile, she had also prepared a broth by simmering pork knuckles and ribs. She separated the knuckles and marinated them with chili paste to add a subtle kick.
Moving on to the next component, she skillfully prepared cha la lot, a traditional Vietnamese dish of ground meat wrapped in betel leaves. She expressed her joy at finding fresh betel leaves in the US, a rare treat for her.
She then sautéed scallions and garlic, adding tomatoes and fried tofu. She also included the marinated pork knuckles, ensuring a harmonious blend of flavors. This mixture was then added to the crab broth, creating a hearty base for the bun rieu.
The beauty queen’s bun rieu featured an impressive array of toppings, showcasing her attention to detail and culinary prowess. “This dish may seem intricate, but it’s worth the effort,” she shared. “I wanted to ensure a generous serving with a variety of toppings, so I put in the extra time and effort. The video may make it seem quicker, but there are quite a few steps involved.”
The broth was a harmonious blend of crab and pork flavors, enhanced by the addition of fish sauce, a touch of shrimp paste, and other spices. The result was a rich and aromatic soup that needed no additional seasoning.
As the broth simmered to perfection, the crab fat was also steamed to a delectable finish. “You won’t find crab fat like this at restaurants,” she remarked, proud of her culinary creation.
“I’m extremely pleased with how my bun rieu turned out, especially the cha la lot. It’s been a while since I last had it after moving to the US, and I must say, it tastes amazing—full of flavor and delicious,” she concluded with satisfaction.
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Reference for cooking bun rieu crab noodle soup: Ingredients 500g of fresh field crabs (preferably alive and meaty) 200g of ground pork 100g of sausage meat (optional) 3-4 pieces of tofu 4-5 tomatoes Scallions, garlic, shallots, and herbs for garnish: shredded water spinach, banana flower, lettuce, basil, etc. Fresh rice vermicelli Seasonings: fish sauce, shrimp paste, salt, sugar, seasoning powder, pepper, annatto oil (or annatto dye) Lime, chili, and rice vinegar (optional) Instructions 1. Prepare and filter the crabs Clean the field crabs, separating the shells and bodies. Use a spoon to scrape the crab fat from the shells and set it aside. Grind the crab bodies and mix with water. Filter this mixture 2-3 times to extract as much crab essence as possible. 2. Cook the crab broth Place the filtered crab water in a pot and add a pinch of salt. Heat the pot over medium heat, stirring gently until the crab broth coagulates and rises to the surface. Stop stirring and reduce the heat to low. Remove the coagulated crab broth and set it aside to avoid overcooking. 3. Prepare the crab meat mixture (cha rieu) Combine ground pork, sausage meat, chopped scallions, pepper, and fish sauce. You can also add crab fat and an egg for a softer, richer texture. Shape the mixture into balls or small scoops and add them to the simmering broth, allowing them to cook gently without breaking apart. 4. Sauté the tomatoes and crab fat Sauté chopped scallions in a little annatto oil until fragrant. Add the crab fat and stir quickly, followed by the tomatoes cut into wedges. Season with fish sauce and sugar to enhance the flavors. Transfer this mixture to the crab broth. 5. Fry the tofu Cut the tofu into bite-sized pieces and fry until golden on all sides. 6. Finalize the broth Adjust the seasoning of the broth with shrimp paste, fish sauce, and sugar to taste. You can also add rice vinegar for a subtle tangy note. Add the fried tofu to the broth. Serving Blanch the rice vermicelli in boiling water and portion it into serving bowls. Arrange the crab broth mixture, tofu, and tomatoes on top. Ladle the hot broth into the bowls and garnish with scallions and herbs. Serve with lime, chili, and additional seasonings as desired. Tips If fresh field crabs are unavailable, you can use pre-ground crab meat or packaged crab broth. Rice vinegar is a distinctive ingredient in Northern-style bun rieu, adding a subtle tangy note. The final dish will have a captivating aroma from the crab, a gentle tang from the rice vinegar, rich flavors from the crab fat and sausage, and a well-seasoned broth—a true delight for the senses. |
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