Central Vietnamese Crab and Snail Soup: Stronger Shrimp Paste Flavor Than the South

Bún riêu cua is found throughout all three regions of Vietnam, but the Central region version has a richer, more robust flavor — the broth is simmered from finely ground crab, enhanced with Huế's signature shrimp paste, giving it a distinctive orange-red color and wonderful aroma. The noodles are delightfully thin and commonly enjoyed for breakfast.

A full bowl includes: rice vermicelli, tomato-crab broth floating on top, sliced pork blood, golden fried tofu, crab cake, tomatoes, scallions, and cilantro. Served with fresh herbs (shredded water spinach, bean sprouts, banana blossom, perilla leaf) plus lime and fresh chili. Price: 25-40k/bowl.

Best eating spots: Nguyen Chi Thanh street and Con Market. Make sure you pick a shop with continuously boiling water — cold crab noodle soup loses 50% of its deliciousness. Eat in the morning between 6-9am when the fresh crab has just been ground.

🍜 25-40k/bowl · Mornings 6-9am · Nguyen Chi Thanh Street + Con Market · Served with shredded water spinach