Everything About " BÚN RIÊU "

Vietnam is a land of noodle soups, and many enjoy at least one bowl of noodles a day, some, maybe even a few. After trying many different types of Vietnamese noo- dle soups during my stay in Saigon, I “think – and I say that because I change my food mind quite often” I can say my favorite is bun rieu

The broth is made from a crab base stock, and another key ingredient are tomatoes, which create a broth that’s slightly seafood tasting, yet has a beautiful natural sweet and tartness from the tomatoes I think there’s also often some rice vinegar included in the recipe to give it a lovely sour and well-rounded flavor.

Along with the wonderfully flavorful broth in a bowl of bun rieu, the noodles are often similar in shape and size to spaghetti noodles, except soft rice noodles

Topping the noodles are pieces of golden fried tofu, sometimes meatballs, hearty chunks of pork, squares of congealed pig’s blood, and finally a slab of rich crab paste

The dish reminded me of a few similar Thai dishes like northern Thai nam ngiao, a tomato stew

To eat bun rieu, you normally garnish it with shrimp paste or crab paste, then load it up with chili sauce, a squeeze (or I like multiple squeezes) of lime juice, and then devour it with a small mountain of herbs and shredded vegetables

For noodle soup in Vietnam, I really think it can’t get much better than a steaming hot bowl of bun rieu cua

#noodlesoup #Breakfastallday #streetfoods