Bun Rieu

Bun rieu is one of Vietnam's most distinctive noodle soups, immediately recognizable by its vibrant red-orange broth and floating pillows of crab-egg mixture. The broth is built on a base of freshwater paddy crab (cua đồng) pounded into a paste and strained, combined with ripe tomatoes to create a soup that is simultaneously tangy, sweet, and deeply savory with umami from the crab. The crab paste is mixed with egg and spooned into the simmering broth, where it sets into soft, custard-like cakes that float on the surface. Rice vermicelli noodles form the base, and the bowl is completed with fried tofu puffs, tomato wedges, and often a spoonful of mam tom (fermented shrimp paste) for those who want an extra layer of pungent depth. A generous plate of herbs, shredded banana blossom, and water spinach accompanies every bowl. Bun rieu is especially beloved in northern Vietnam and is a common choice for a light yet satisfying lunch.

Region: Northern Vietnam (Red River Delta)

Bun rieu has ancient roots in the Vietnamese countryside, originating in the rice paddies of the Red River Delta where small freshwater crabs (cua đồng) were abundant. These tiny crabs — too small to eat on their own — were pounded whole in a stone mortar, creating a flavorful paste that became the basis for the broth. The addition of tomatoes likely came later, as tomatoes were introduced to Vietnam through trade with the Portuguese and Spanish in the 16th-17th centuries. The dish represents the ingenuity of Vietnamese peasant cooking: using humble, readily available ingredients to create something flavorful and nourishing. Over time, bun rieu spread throughout Vietnam, with regional variations developing in the central and southern regions, though the northern version remains the most traditional.

Bun rieu is a dish that connects urban Vietnamese to their rural roots. The freshwater paddy crabs used in the broth come from the rice paddies that define Vietnam's agricultural landscape, and for many people, bun rieu evokes memories of countryside living and family cooking. In the past, bun rieu was sold by women carrying a shoulder pole (gánh) with the broth pot on one end and the noodles and toppings on the other — a mobile kitchen that served neighborhoods across cities and villages. While this traditional selling method is now rare, it remains an iconic image in Vietnamese culinary memory. Bun rieu is also associated with the mam tom debate — Vietnamese are divided on whether the fermented shrimp paste belongs in the soup, making it a fun topic of conversation at any meal.