 Bún riêu đặc biệt ("special"bún riêu) | |
| Type | Soup |
|---|---|
| Place of origin | Vietnam |
| Region or state | Southeast Asia |
| Main ingredients | Tomato,tofu,shrimp paste, meat,rice vermicelli |
| Variations | Bún riêu cua |
Bún riêu is a traditionalVietnamesesoup of clear stock andrice vermicelli. There are several varieties ofbún riêu, includingbún riêu cua (minced crab),bún riêu cá (minced crab and fish) andbún riêu ốc (minced crab and snail).[1][2]
Bún riêu cua is served withtomato broth and topped with mincedfreshwater crab. In this dish, various freshwaterpaddy crabs are used, including the brown paddy crab found inrice 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[3]— the liquid becoming the base for the soup along with tomato, and the solids used as the basis forcrab cakes. Other ingredients for this dish includetamarind paste, friedtofu,mẻ orgiấm bỗng (kinds ofrice vinegar),quả dọc (Garcinia multiflora),annatto seeds (hạt điều màu) to redden the broth,huyết (congealed pig's blood), splitwater spinach stems, shreddedbanana flower,rau kinh giới (Elsholtzia ciliata),spearmint,perilla,bean sprouts andchả 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.[4]
Bún riêu has a fresh sour flavor, so Vietnamese people like to enjoy it in summer. There are many restaurants in Vietnam that sell this dish.[citation needed]
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