Bún riêu cua: Vietnam's tomato and crab noodle soup
Red, tangy and full of texture, bún riêu is the bowl locals choose when they want something lighter than phở.
Bún riêu cua is a tangy noodle soup made with freshwater paddy crabs: the crab is pounded and cooked into soft clouds (riêu) floating in a tomato broth with fried tofu and rice noodles. It usually costs 30,000–50,000 VND. Order with “Cho tôi một bát bún riêu”.
At a glance
See it in 20 seconds
How to order
“Cho tôi một bát bún riêu.”
One bowl of bún riêu (say tô instead of bát in the south). Ask for bún riêu cua for the classic crab version.
How to eat it
Add lime, a little chilli and, if you’re brave, a small spoon of shrimp paste to the broth. Tear in herbs and shredded morning glory or banana flower from the plate.
When to go
Breakfast and lunch are most common, but many stalls serve it all day.
Questions travellers ask
What is riêu?
Paddy crabs pounded and strained, then cooked so the crab meat forms soft, fluffy clouds in the broth.
How much does bún riêu cost?
Around 30,000–50,000 VND a bowl.
Is bún riêu spicy?
Not by default. You add chilli at the table.
Is there a vegetarian bún riêu?
Yes – bún riêu chay uses tofu and tomato and is common at vegetarian restaurants.
Prices are typical ranges we’ve seen and change often; tourist areas can charge more. Spotted something out of date? Tell us and we’ll fix it. Last updated 2026-09-30.
