Bún riêu cua

Bún riêu cua is a rice-noodle soup with crab and tomato. Vicky Pham describes a rice-paddy crab preparation in which crushed crabs are mixed with water and the hard shells left behind. The liquid cooks with tomatoes, and the crab meat sets into a layer at the surface that is broken into pieces for the noodle topping. Fried tofu is served with the crab.^[1]

Her own fuller version uses pork hocks and shrimp heads in the broth. Crab meat, minced fresh shrimp and beaten eggs form the riêu, which cooks as a sheet in the stock. Tomatoes sautéed with garlic and shallot, fried tofu, fish sauce and fermented shrimp paste are added. Bowls contain rice noodles, pork hocks and pieces of the crab mixture, with optional pork blood cake. Green onion, coriander, fresh vegetables and lime or lemon accompany the soup.^[1]