Bun rieu cua

Rice vermicelli soup with paddy crab – Bún riêu cua
“Riêu cua” means paddy crab where clean crabs are pounded on to a fine paste. Then the strained paste is used as a topping together with “chả”, while its liquid becomes a base for the broth along with tomatoes and other ingredients. Bún riêu cua is also served with vegetables. It has the sweet flavour from crabs and chả, and a fairly sour flavour of tomatoes. This is an absolutely great morning dish.
Where: 08 Yen Bay – 17000/bowl (morning only)

Post By Summer Le (139 Posts)

Summer created danangcuisine.com in 2010 to share her eating experience in her hometown Da Nang. Follow her on Instagram, Facebook and Youtube @danangcuisine for daily updates. If you're in Danang, sign up for her popular street food tours www.summer.com/foodtour

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2 comments on “Bun rieu cua


Hi! My mom taught me to make this, but in addition tot he loose ground meat/crab mixture, she makes it with ‘meatballs’ of the ground pork/crab mixture. She fries them in a separate pan and then puts them on the top of the finished soup. I still make it that way to this day. Try it!

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