Bún Riêu (Vietnamese Crab and Tomato Noodle Soup)
A vibrant, tangy Vietnamese noodle soup with tomatoes, crab paste, and fluffy egg-and-crab dumplings — one of Hanoi's most beloved street-food bowls.
5 recipes using tomatoes — Pho, bánh mì, fresh spring rolls — light, fresh and fragrant.
These 5 vietnamese tomatoes recipes are ready in about 67 minutes on average, with 240–480 kcal per serving, and 20% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Vietnamese food is fresh and delicate — fragrant broths and herb-laden plates that feel light yet deeply flavoured. When Vietnamese cooks work with tomatoes, they reach for fish sauce, lime, fresh herbs, lemongrass, chilli and rice, and the techniques that come up most across these recipes are simmering, boiling, stir-frying and frying.
Sweet-acidic fruit that forms the backbone of sauces, stews and salads across nearly every cuisine. In this collection it's most often cooked with fish sauce, garlic, bean sprouts and ground pork. The dishes here span vietnamese classics ready in as little as 45 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Bún Riêu (Vietnamese Crab and Tomato Noodle Soup) is the highest-rated dish in this collection at 4.8★ from 690 ratings.
A vibrant, tangy Vietnamese noodle soup with tomatoes, crab paste, and fluffy egg-and-crab dumplings — one of Hanoi's most beloved street-food bowls.
A tangy, sweet-and-sour Vietnamese fish soup with pineapple, tomatoes, and tamarind broth.
Soft pork and wood ear mushroom meatballs simmered in a tangy tomato sauce, traditionally served with a crusty baguette.
A tangy, tomato-forward lentil stew inspired by Vietnamese sour soup, served over rice with fresh herbs.
Bell peppers stuffed with seasoned ground pork, glass noodles, and wood ear mushrooms, simmered in a light tomato broth.
Ripe tomatoes smell fragrant at the stem and give slightly to a gentle squeeze. For cooking out of season, good-quality tinned tomatoes often beat pale fresh ones.
Store at room temperature, never the fridge, which kills their flavour and texture. Score and blanch to slip off skins; salting slices draws out excess water for salads.
A low-calorie source of vitamin C, potassium and the antioxidant lycopene — which actually becomes more available when tomatoes are cooked.
Most of these 5 Vietnamese tomatoes recipes are ready in around 67 minutes from start to finish. The quickest, Vietnamese Sour Fish Soup (Canh Chua), takes about 45 minutes, while the slower-cooked dishes run up to 130 minutes.
Across this collection they range from about 240 to 480 kcal per serving, averaging 370 kcal — Vietnamese Sour Fish Soup (Canh Chua) is the lightest option at 240 kcal.
Vietnamese Tomato and Lentil Stew Bowl (Canh Chua Inspired) is a great place to start — it's rated easy and comes together in about 50 minutes. 20% of the recipes here are beginner-friendly.
In these recipes, tomatoes is most often paired with fish sauce, garlic, bean sprouts and ground pork. Vietnamese kitchens also lean on fish sauce, lime, fresh herbs, lemongrass, chilli and rice.
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