Noodle soupsNorthernNationwide
Bún riêu
Crab & tomato noodle soupboon ree-uh·$1.50–3
A bright, tangy tomato broth with clouds of freshwater-crab paste and tofu.
A tomato-reddened broth made tangy with fermented rice and rich with riêu — a fluffy paste of pounded freshwater crab that floats in soft clouds on top. Served with rice vermicelli, fried tofu, and often a slab of congealed blood or a snail, finished with a spoon of shrimp paste and a pile of herbs. Lighter and brighter than pho, and a great change of pace.
How to eat it well
- Add the shrimp paste (mắm tôm) sparingly and a big squeeze of lime; pile in the herbs.
- The crab "clouds" are the point — a good bowl has plenty of them.
- A refreshing midday alternative when you’ve had one pho too many.
Where it’s best
Strong in the north and Hanoi, but found nationwide with regional tweaks.
Vegetarian & dietary
Built on crab and shrimp paste; vegetarian (chay) versions with tofu and tomato exist.