Why Bun Rieu Cua (Crab Paste Vermicelli Soup) is special
“Bun” (rice vermicelli or soft noodles) is considered to be one of Viet Nam’s popular comfort foods. Vietnamese gastronomy showcases a wide range of “bun”, each with a distinctive taste. Of all the types of this speciality food, “bun rieu” (vermicelli and sour crab soup) is famous for its uniqueness. The scrumptiousness of this dish is mainly attributed to its secret recipe as well as the meticulous selection of seasoning.
The broth is made from many ingredients such as freshwater paddy crabs, tomatoes, and tamarind, which adds a tart sweet flavor to the dish. Crabs give the broth its main flavor. The crab’s roe needs to be taken away from the body, and the crab meat is then completely crushed. Special attention has to be paid to making delicate and refined soup from pig bones. In addition, sliced tomatoes, fired crab’s roe, and a dollop of tasty “Mam tom” (shrimp paste) will be added to the steamy soup for this type of “bun”.
To satisfy customers’ personal tastes, this speciality food can be served with black, medium sized, edible snails, turmeric, ginger and pieces of fried tofu. In addition, a bowl of “bun rieu cua” will be garnished with small spring onions and a little white pepper to make the dish more eye catching.
You enjoy this delicious dish accompanied by fresh raw vegetables including perila, marjoram, water morning glory, aromatic herbs, sliced unripe bananas, and red chillies.
Where to eat Bun Rieu Cua (Crab Paste Vermicelli Soup)
- 36 Nguyen Huu Tho Street, Hai Chau District, Da Nang City
- 31 Chu Van An Street, Hai Chau District, Da Nang City
- 19 Nui Thanh Street, Hai Chau District, Da Nang City
- 08 Yen Bai Street, Hai Chau District, Da Nang City