Bun Rieu — bún riêu
Cuisine: Vietnamese · Origin: Vietnam
Bún riêu is a traditional Vietnamese crab and tomato noodle soup originating from northern Vietnam, particularly Hanoi. This aromatic dish features rice vermicelli noodles swimming in a deeply flavored broth made from crab paste, tomato, and often shrimp or crab meat, creating its distinctive reddish hue. The soup is typically enriched with pork broth and seasoned with fish sauce, garlic, and shallots. Served in a large bowl, bún riêu is customarily accompanied by fresh herbs, lime, and crispy fried shallots. Regional variations exist throughout Vietnam, with some versions incorporating snails (ốc) or additional seafood. The dish represents comfort food at its finest in Vietnamese cuisine, requiring patience and skill to develop its complex, savory flavor profile that balances sweetness from tomato with the umami depth of crab.
Standard serving: ~280 kcal (1 bowl (550g), estimate)
Bún riêu's signature rust-red color and rich umami depth come from crab paste and tomato, making it one of Vietnam's most labor-intensive soups—the broth alone can simmer for hours to extract maximum flavor from crustacean shells and aromatics.
Photo by Mx. Granger (CC0), source.
蟹肉米線湯 — bún riêu
料理：Vietnamese · 起源地：Vietnam
Bún riêu is a traditional Vietnamese crab and tomato noodle soup originating from northern Vietnam, particularly Hanoi. This aromatic dish features rice vermicelli noodles swimming in a deeply flavored broth made from crab paste, tomato, and often shrimp or crab meat, creating its distinctive reddish hue. The soup is typically enriched with pork broth and seasoned with fish sauce, garlic, and shallots. Served in a large bowl, bún riêu is customarily accompanied by fresh herbs, lime, and crispy fried shallots. Regional variations exist throughout Vietnam, with some versions incorporating snails (ốc) or additional seafood. The dish represents comfort food at its finest in Vietnamese cuisine, requiring patience and skill to develop its complex, savory flavor profile that balances sweetness from tomato with the umami depth of crab.
標準份量：約 280 kcal（1碗（550公克），估計值）
蟹湯麵獨特的鐵鏽紅色澤和濃郁的鮮味深度來自蟹膏和番茄，使其成為越南最費工的湯品之一——光是高湯就需要熬煮數小時，才能從蟹殼和香料中萃取出最大的風味。
圖片來源：Mx. Granger（CC0）— 來源