Bún riêu cua

Vietnam · Southeast Asia

Short description: This noodle soup is tangy, savory, and bright red, with crab-based curds floating in the broth.
Ingredients: Rice vermicelli with crab paste, tomatoes, tofu, pork bones, shrimp paste, annatto oil, eggs, herbs, lime, and chiles.
Cultural note: It is associated with breakfast and lunch soup stalls, where fresh herbs and lime are added at the table.
Common misconception: It is not a heavy coconut soup; the broth is usually tomato-bright and crab-scented.

image credit

creator:: Alpha from Melbourne, Australia
source:: Wikimedia Commons
license:: CC BY-SA 2.0
modified:: Cropped/resized and re-encoded for Gochizu; no substantive content edits.