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Soup stubs
Bún riêu
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Bún riêu

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Bun rieu
Bun rieu.jpg
A bowl of bún riêu and a dish of vegetables.
Type Soup
Place of origin Vietnam
Region or state Southeast Asia
Main ingredients Tomato, shrimp paste, meat, rice vermicelli
Variations Bún riêu cua

Bún riêu is a traditional Vietnamese soup of clear stock and rice vermicelli. There are several varieties of bún riêu, including bún riêu cua (minced crab), bún riêu cá (fish) and bún riêu ốc (snail).

Bún riêu cua is served with tomato broth and topped with minced freshwater crab. In this dish, various freshwater paddy crabs are used, including the brown paddy crab found in rice paddies in Vietnam. The crabs are cleaned to remove dirt and sand, then pounded together (with the shell still on) into a fine paste. This paste is then strained — the liquid becoming the base for the soup along with tomato, and the solids used as the basis for crab cakes. Other ingredients for this dish include tamarind paste, fried tofu, mẻ or giấm bỗng (kinds of rice vinegar), quả dọc (Garcinia multiflora Champ.), annatto seeds (hạt điều màu) to redden the broth, huyết (congealed pig's blood), split water spinach stems, shredded banana flower, rau kinh giới (Elsholtzia ciliata), spearmint, perilla, bean sprouts and chả chay (vegetarian sausage). This dish is rich in nutrition: calcium from the ground crab shells, iron from the congealed pig's blood, and vitamins and fiber from the vegetables.

Ingredients of bún riêu cua

Bún riêu has a fresh sour flavor, so Vietnamese like to enjoy it in summer. There are many restaurants in Vietnam that sell this dish.

Ingredients

See also

External links

Wikimedia Commons has media related to Bún riêu cua.



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