Bún riêu
This gem of a recipe dates back all the way to the 19th century when it first appeared in the Pham The Vinh cookbook. It’s a classic example of Vietnamese fusion cooking—a dish that hails from both traditionally southern Chinese flavors and traditional northern Vietnamese street food.
The heart of this dish is bún riêu, a soft and chewy rice vermicelli noodle, which absorbs the flavors of the accompanying ingredients. The foundation of the dish is a crab broth that is filled with lemongrass, garlic, and fermented tofu. This unique combination of ingredients gives Bun Rieu its signature sweet, sour, and salty taste.
Tomatoes, fish cake, and ground pork are then added to the broth, giving the broth a deep, hearty flavor. Bun rieu also features other proteins such as pork, shrimp, and crab, which add texture and complexity. To top it all off, a fried egg is served over the top of the noodles for a smooth and creamy finish.
Bun rieuxao is often served with a side of fresh vegetables such as cucumbers, bean sprouts, and greens. The vegetables are the perfect accompaniment to the noodles and broth, lightening up the depth of flavor and adding a vibrant touch of color.
The beauty of this dish is how customizable it is—you can use any type of protein you like or change up the vegetables and seasonings to create completely different flavors each time. Whether you’re looking for a simple dinner option or something a bit more complex, Bun Rieu is sure to please any palate.
Bún riêu recipes
Amazing Bún riêu recipes sourced from the web.
The origin of Bún riêu
Bún riêu is a Vietnamese noodle dish which has become beloved across the world for its unique and complex flavors. While it is difficult to pinpoint the exact origin of this traditional dish, it's believed that its roots stretch back centuries ago to the northern region of Vietnam.
What sets Bún riêu apart from other Vietnamese dishes is its main component: a savory tomato-based broth that is infused with spices and features crab, shrimp, or fish paste. Legend has it that this delightful mixture originated in the country's Red River Delta region, where many generations of families would make use of whatever ingredients were available to create nutritious and satisfying meals.
Although Bún riêu has become a popular meal throughout Vietnam, it is especially beloved in the northern part of the country. This tradition of cooking Bún riêu likely dates back to the earliest days of Vietnamese culture when the nation was divided into three distinct regions. As local people migrated from one area to another, they brought their favorite culinary traditions along with them, including the beloved dish of Bún riêu.
Today, the people of Vietnam celebrate this treasured dish year-round. The complex flavor combination is made up of a range of ingredients and spices, such as minced pork, fresh tomatoes, ginger, garlic, cinnamon, and a variety of herbs. All of these ingredients are carefully combined in a blend of savory broth and served over a bed of rice vermicelli noodles.
The unmistakable flavor of Bún riêu has been crafted by many generations of families and cooked in homes across the country. Now, this traditional dish has become well-known around the globe, allowing us all to enjoy a taste of Vietnamese culture.
Types of Bún riêu
Everyone loves a good Bún riêu. The Vietnamese dish of soft white rice noodles, an umami-rich meat stock and the perfect balance of savoury and spicy ingredients can be delectable treat for your taste buds. But did you know there are several different types of Bún riêu? From the classic Bún riêu cua to the Bún riêu mam tom – each variation has its own unique flavour and can be enjoyed in different ways. Here’s a look at the different ways you can enjoy a delicious bowl of Bún riêu.
Bún riêu cua is the classic version of Bún riêu, made with a pork and shrimp based broth, tofu and tomato-based diced cutlets and a generous helping of minced pork. This is what many traditional restaurants will serve as their version of this Vietnamese tradition. To make it even more flavourful, many cooks will add a spoonful of nuoc cham – a sweet and salty fish sauce – to the broth after it’s cooked.
Bún riêu mam tom is another popular variation. Unlike the classic Bún riêu cua, this uses a tomato paste added to the broth, which gives it a thick and spicy taste. The cutlets are also replaced by fresh prawns which gives it a different consistency, as well as a more succulent and sweet taste. As with the classic Bún riêu cua, you will usually see nuoc cham as a condiment for Bún riêu mam tom.
Finally, there’s Bún riêu ca, which is a variation that includes fish paste, fish sauce and tomatoes instead of pork and shrimp. This version is often served with fried shallots, roasted peanuts, and greens – such as lettuces, mint and coriander – giving it an interesting crunchy texture. The broth is still just as fragrant and flavourful, but it has a distinctively fishy taste that is instantly recognizable.
Whichever type you choose, you can be sure you’ll be enjoying a delicious bowl of Bún riêu. Each variation offers its own unique mix of flavours and textures that can turn a simple noodle soup into something truly special. So why not give them all a try and pick your favourite?