A classic Vietnamese rice vermicelli soup with a richly-pungent broth having a tomato and pounded-crab base.Tonight, I’ll be offering my neighbors a dish that my Sister #3 serves on the streets of Saigon each evening – Bún Riêu. Bún riêu is a classic Vietnamese rice vermicelli soup with a richly-pungent broth having a tomato and pounded-crab base.
Various culinary gems find their way into the bowl together with the unique Vietnamese-flavored broth and the bún rice noodles. Huyết (congealed pig’s blood), shrimp and crab meat, chả lụa (a Vietnamese sausage), fried tofu cubes, and an assortment of herbs and vegetables are the common ingredients in my Bún Riêu.
NOTE: Please let me know in the note section when you place your order if you would prefer that I DO NOT include the Huyết (congealed pig’s blood cubes) in your soup. It’s traditional and yummy, but some folk prefer not.
ALLERGENS: Ingredients in this meal that might concern some are: Fish sauce, crab, shrimp If you have any allergy concerns or questions, please let us know in the comment section of your order (or by email).
Anonymous (verified owner) –
Delicious Bún Riêu! The serving size is very generous with so many proteins: a thick piece of Chả lụa, piece of pork short rib, 3 crab/shrimp balls, two tofu cubes, and the blood cube. Also comes with an abundance of herbs and veggies (cilantro, shiso, sprouts, etc.) With the shrimp paste on the side, you can make the broth as funky as you like.