Bún riêu
 A bowl of bún riêu and a dish of vegetables. | |
| Type | Soup |
|---|---|
| Place of origin | Vietnam |
| Region or state | Southeast Asia |
| Main ingredients | Tomato, shrimp paste, meat, rice vermicelli |
| Variations | Bún riêu cua |
Bún riêu is a traditional
Vietnamese soup of clear stock and rice vermicelli. There are several varieties of bún riêu, including bún riêu cua (minced crab), bún riêu cá (minced crab and fish) and bún riêu ốc (minced crab and snail).[1][2]
Bún riêu cua is served with
bean sprouts and chả 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.[citation needed
]
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]
Ingredients
- Paddy crabs (crab meat and crab roe)
- Tomato
- Egg
- Souring agents like Garcinia multiflora (quả dọc), starfruit (quả khế), rice vinegar(mẻ or giấm bỗng)
- Onion
- Fried tofu
- Accompanying greens: sliced banana flowers (hoa chuối thái nhỏ), rau muống
- Herbs: Vietnamese balm(kinh giới)
See also
References
- ^ Aruna Thaker, Arlene Barton Multicultural Handbook of Food, Nutrition and Dietetics 2012 Page 171 "Bún riêu: Noodle soup .."
- Vietweek May 18th 2012 print edition The market beyond the hedge[permanent dead link] "Not surprisingly, seasoned shoppers at Phung Hung delight in the fermented fiat of a soup so pungent, it makes bún riêu seem like a Cup-o-Noodles. Bún mắmallegedly came from the Mekong Delta province of Soc Trang, where Khmer, Chinese and Vietnamese communities have intermingled for centuries."
External links
Wikimedia Commons has media related to Bún riêu cua.
- Kỳ lạ... bún riêu cua LANHUONG, Băng Sơn Hà Nội mới 11:16 15/10/2007
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