Bún Riêu cua, a noodle dish that is one of the top vendor foods in Vietnam. The original vendor dish is made with grounded paddy crabs, tomatoes, deep-fried tofu and an egg and shrimp paste mixture. The dish is sometimes known as tofu-curdle noodle soup, since the chunky eggs in the soup resemble curdled milk. The broth is colored with annatto seeds to produce a bright orangy-red color to the broth. In this quickie veggie version, I used my home-grown tomatoes and crushed tofu to create this "replica." The dish is accompanied with a variety of condiments ranging from chili pepper paste, fermented shrimp paste, limes, bean sprouts, shredded banana flower, spearmint, shiso leaves, and/or exotic leaves called rau kinh giới (Elsholtzia ciliata).
