Bun Rieu: Vietnam's Must-Have Crab Soup

When we talk about Vietnamese gastronomy, certain dishes immediately come to mind: the fragrant phở, the spicy bún bò Huế or the crispy bánh mì. But another dish is just as worth tasting: bún riêu. This refined noodle soup, made with freshwater crab, is a true concentrate of Vietnamese flavors. Its tasty broth, both tangy and umami, is accompanied by a generous garnish, offering a unique taste experience.

Written by Tieu Bao (Local Expert) Updated on 05-03-2025

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A traditional dish with an unforgettable taste

Bun rieu has a long history in Vietnamese cuisine. In Hanoi, it is part of the street food scene, where small stalls and gânh bún riêu (street vendors) set up their steaming pots on the sidewalks.
Sitting on modest plastic stools, customers feast on the hot, fragrant, and comforting soup while watching the bustle of the streets. This dish is not just a culinary delight, it is an immersion into the soul of Vietnamese street food.

The key ingredients of a good bún riêu

A well-prepared plate of bún riêu relies on a combination of carefully selected ingredients:

• Cua đồng (freshwater crab): the mainstay of the recipe, it is mixed to extract the flesh and juice, which will give flavor to the broth.
• Tomatoes: They bring a slight acidity and a bright color to the soup.
• Fried Tofu: Adds a chewy texture and absorbs the fragrant broth perfectly.
• Mâm tôm (fermented shrimp paste): an essential ingredient to enhance the taste of the soup.
• Rice vermicelli (bún): the base of the dish, they absorb the flavors of the broth and complete the whole.
• Fresh herbs and vegetables: cauliflower, banana hearts, mint and basil add freshness and crunch.

The secrets of successful preparation

• A tasty and fragrant broth

The bún riêu broth is the soul of the dish. It is made by straining the juice from the blended crab, then gently cooking it until the crab meat coagulates into small flakes. Sautéed tomatoes and mam tôm are then added to intensify the flavors.

• A soft crab rib

To make a fluffy and fluffy crab rieu (crab pie), strained crab meat is mixed with eggs, ground pork and sometimes dried shrimp. This mixture is then added to the broth, where it forms melting, flavorful pieces.

• The essential accompaniments

Bun riêu is eaten with various accompaniments that enhance its flavor:

• Mắm tôm: a few drops are enough to intensify the taste of the broth.
• Lime juice or rice vinegar: for a tangy and refreshing note.
• Fresh chili pepper: for those who like spicy dishes.

Bún Riêu from North to South: variations according to the regions

Tasted from North to South, bún riêu comes in different forms depending on the region.

• Northern Bún Riêu: the traditional version

In the North, bún riêu is more sober and refined. It mainly consists of crab riêu, tomatoes, rice vermicelli and a slightly acidic broth with giám bỗng (fermented rice vinegar). Some fans add boiled beef or minced raw beef, a less common but popular practice to enrich the texture of the dish. It is often served with pure mam tom to enhance its authentic flavor.

• Southern Bún Riêu: a richer version

As you go south, the dish becomes more indulgent and colorful. The broth is generously seasoned, and unlike the northern version, it does not contain beef. Various ingredients are added, such as pieces of pork shank, coagulated pig's blood, snails, and sometimes even chả giò (pork pâté). The whole thing is enhanced with a touch of sugar and tamarind, balancing the sweet and tangy flavors.

Bún Riêu Adapted Recipe

Ingredients (for 4 servings):

• 500g crab meat (or canned crab if needed)
• 3 ripe tomatoes
• 200g fried tofu
• 300g rice vermicelli noodles
• 2 eggs
• 100g minced pork (optional)
• 1 tbsp fermented shrimp paste (mâm tôm)
• 1 liter chicken broth or water
• 1 tbsp fish sauce (nuoc-mâm)
• 1 tbsp rice vinegar or lime juice
• 1 garlic clove, 1 onion
• Fresh herbs: mint, cilantro, Thai basil
• Chili, lime wedges

Preparation of the Crab:

• Choose fresh freshwater crabs. Separate the crab meat and juice, filtering the juice, then set aside.

Preparation of the Broth:

• Sauté the sliced onion and garlic in a little oil. Add the tomatoes cut into wedges, then pour in the broth and add the shrimp paste.
• Add the crab juice and simmer gently until the crab meat coagulates and forms flakes.

Preparation of the Crab Mixture (Riêu):

• Mix the crab meat with the eggs and minced pork (if using).
• Carefully drop this mixture into the simmering broth.

Finalizing the Dish:

• Add the fried tofu and let it simmer for another 10 minutes.
• Cook the rice vermicelli noodles in boiling water according to the package instructions.
• Serve by placing the vermicelli in bowls, pouring the broth over it, and garnishing with fresh herbs, a squeeze of lime, and chili to taste.

Hanoi:

• Bún Riêu Cô Hoàn - 14 Hàng Lược, Hoàn Kiếm (06:00 - 13:00)
• Bún Riêu Cô Dung - 18 Nguyễn Siêu, Hoàn Kiếm (06:30 - 14:00 | 17:00 - 23:00)
• Bún Riêu Hàng Bạc - 11 Hàng Bạc, Hoàn Kiếm (07:00 - 20:00)

Ho Chi Minh City:

• Bún Riêu Gánh Chợ Bến Thành - 4 Phan Bội Châu, Q1
• Cô Hương Béo - 19B Nguyễn Thị Minh Khai, Bến Nghé, Q1

Our Final Words:

Behind every bowl of Bún Riêu, there is craftsmanship, a story, and a culinary identity unique to Vietnam. Each bite invites you to explore the country’s rich gastronomic heritage, where tradition and diversity come together to deliver an explosion of flavors. Whether you are a fan of Vietnamese cuisine or simply a curious traveler, this iconic dish deserves a spot on your must-try list during any trip to Vietnam.

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