Bun rieu is a traditional Vietnamese meat rice noodle soup. There are several varieties of bun rieu, including Bun Rieu Cua, Bun Rieu Ca, and Bun Rieu Oc.
Bun Rieu Cua is served with tomato broth and topped with crab or shrimp paste.
During the fresh water paddy crab season, we took full advantage, making Bun Mang Cua (asparagus and crab soup) by using fresh paddy crabs and bamboo shoots. This soup is delicious and great during the winter months as it combines some of our favourite ingredients like tomatoes, tofu, and crab.
Bun Rieu Oc (Vietnamese snail Noodle Soup)
Traditionally this soup is made with whole paddy crabs which are then pounded in a large mortar/pestle with the shell on into a fine paste. The crab meat is taken from the crushed body. This paste is filtered and the crab liquid is a base for the soup along with tomato, forming the base of the broth. This cuisine is very nutrient with calcium from the ground crab shells.
bun rieu (Vietnamese Noodle Soup)
Almost everyone I know uses a can of minced crab in spices as a substitute for this labour intensive process. Other ingredients for this dish include star fruit, tamarind paste, fried tofu, Me or Giam Bong (kinds of rice vinegar)
bun rieu cá (Vietnamese Fish Noodle Soup)
Unlike different kinds of Vietnamese traditional food, Pho or Bun Bo Hue where there are trunks of meat added, the key protein component to this soup is the crab meat mixture made of the pounded crab, ground, pork meat and egg. It’s quite a Vietnamese version of crab cakes but in soup! Some cooks like crab mixture more appeared, almost like a patty. Fresh herbs are added to the soup such as split water spinach stems, shredded banana flower, Rau Kinh giới (marjoram), spearmint, perilla, bean sprouts and chả chay (vegetarian sausage).