Bún riêu

Vietnamese crab noodle soup

Ingredients of bún riêu cua

Bún riêu is a traditional Vietnamese soup made with rice vermicelli and a variety of ingredients, most notably crab. It is a popular dish in Vietnam and is known for its rich, tangy flavor and vibrant color.

Ingredients

Bún riêu is typically made with a base of rice vermicelli noodles, which are called bún in Vietnamese. The soup is flavored with a broth made from tomatoes, crab paste, and other seasonings. Key ingredients include:

• Crab paste: This is the primary flavoring agent, giving the soup its distinctive taste and aroma.
• Tomatoes: They add a tangy and slightly sweet flavor to the broth.
• Tofu: Often fried and added to the soup for texture.
• Pork: Sometimes included in the form of pork bones for the broth or minced pork in the crab mixture.
• Fermented shrimp paste: Adds depth and umami to the soup.
• Herbs: Fresh herbs such as perilla, mint, and cilantro are used as garnishes.
• Vegetables: Water spinach and bean sprouts are common additions.

Preparation

The preparation of bún riêu involves several steps:

1. Broth Preparation: The broth is made by simmering pork bones with tomatoes and crab paste. This creates a rich and flavorful base. 2. Crab Mixture: A mixture of crab paste, minced pork, and sometimes eggs is prepared and added to the broth. This mixture forms small "cakes" or "clumps" in the soup. 3. Noodles: Rice vermicelli noodles are cooked separately and then added to the serving bowls. 4. Assembly: The soup is assembled by placing noodles in a bowl, ladling the broth and crab mixture over them, and adding tofu, vegetables, and herbs.

Serving

Bún riêu is typically served with a variety of condiments and side dishes, allowing diners to customize their soup to taste. Common accompaniments include:

• Lime wedges: For adding acidity.
• Chili paste: For heat.
• Fish sauce: For additional umami.
• Shrimp paste: For a stronger flavor.

Variations

There are several regional variations of bún riêu, each with its own unique twist. Some popular variations include:

• Bún riêu cua: Made with freshwater crab.
• Bún riêu _c: Includes snails as a primary ingredient.
• Bún riêu chay: A vegetarian version that omits meat and uses tofu and mushrooms.

Cultural Significance

Bún riêu is not only a beloved dish in Vietnam but also a representation of the country's culinary diversity. It is often enjoyed as a breakfast or lunch dish and is a staple in many Vietnamese households.

Related pages

• Vietnamese cuisine
• Pho
• Bánh mì
• Rice vermicelli

• 

  Bún riêu

• 

  Ingredients of bún riêu cua