Bun Rieu - An Incredibly Delicious Bowl of Crab Noodles in Vietnam

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Rating: 4.0; Vote: 1

For incredibly delicious bun rieu in Saigon, go here Vietnam is famous for many different noodle dishes, and while last week I covered Hu Tieu Nam Vang, a noodle soup made with mostly pork and organs, todays video is about a Vietnamese dish called bun rieu (bn riu. Bun rieu is a crab based noodle soup, that includes pork, tomatoes, tofu, sometimes shellfish, and all sorts of shrimp and crab pastes to flavor it. This was my first time to eat Vietnamese bun rieu, and I have to say that this bowl of noodles was one of the highlight bowl of noodles I ate in Saigon. First of all, I just want to say thank you to Linh Pham who recommended I try bun rieu at Bn riu Nguyn Cnh Chn, saying it was one of the best in Saigon. Since I wasnt too far away, one day for and early lunch, I went to check it out. The restaurant was located down a nice side street, not far from the center of Saigon, but tucked away on a tree lined street so it was cool and not nearly as chaotic as other parts of the city. The restaurant had both indoor and outside sidewalk seating, and we chose to grab a table right outside to enjoy the fresh air and the Vietnamese street food atmosphere. The master chef, who was a very friendly man, sat behind the noodles station, which was stacked with all the ingredients necessary for a delicious bowl of bun rieu and a bubbling cauldron of broth, simmering with tomatoes and meatballs and all things good. The aroma was almost unbearably delicious. After ordering my bowl of bun rieu, it was delivered to our table in just moments, piping hot and smelling incredible. I first tasted the broth, which was a just slightly sweet, nicely sour, and had an amazing crab flavor - yet it wasnt overpowering - just light and subtle and soothing. After tasting a few bites, I then went to add some condiments that were sitting on the table. Since it was my first time to eat bun rieu, I wasnt sure exactly what I was doing, but I asked the waitress, and she motioned for me to just start adding things to my bowl, so I did. There was a bowl of a sour sauce, which I think was sour tamarind juice, which I added a few scoops, and then there was some fermented shrimp paste, and added just a bit for flavor - its pretty salty and pungent so you dont need to add too much. Then, since Im a lover of chili, I added a scoop of crushed chili along with a few squeezes of lime. After giving my bowl of Vietnamese bun rieu a quick stir, I think continued to dig in and happily slurp. Along with every bowl of noodles you eat in Vietnam, another bonus, something that I always look forward to, are all the fresh green vegetables that accompany. The bun rieu at Bn riu Nguyn Cnh Chn came with bean sprouts, water spinach, banana flower, and then some peppery perilla leaves to top things off. As if my bowl of noodles could not get better, it was even boosted by all the fresh textures and flavors of the vegetables. This was easily one of the most satisfying Vietnamese street food bowls of noodles I had while I was in Saigon, and while I do enjoy just about every type of noodles, this one could easily be my favorite. For a stunning bowl of bun rieu in Saigon, I would highly recommend this restaurant. Bn riu Nguyn Cnh Chn Address: 18/5 Nguyen Canh Chan, District 1, Ho Chi Minh City, Vietnam Price: This bowl of bun rieu cost 45, 000 VND, a little more expensive than other bowls, but absolutely stacked with protein and high quality
Date: 2019-08-19

← Hu Tieu Nam Vang - Popular Street Food Noodles in Vietnam

Vietnamese Banh Cuon in Saigon at Bnh Cun Hi Nam →

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Comments and reviews: 10

John Truong
I was watching this video b. c I just cooked Bun Rieu at home. Before you say anything first taste the BROTH when it's HOT at peak temperature. Add in a little bit of all the fresh herbs while chewing. That way the broth's heat steam can condition and stabilize the banana blossom, bean sprout, rau muong and rau thom. At 5: 20 you chunk in a bunch of rau muong, herbs and bean sprouts, not the right way to do it. Ask them to dip bean sprouts and rau muong in boiling water next time for you. They taste a lot better when half cooked. The fresh herbs you can take your time, eat it raw and talk at the same time while picking out the stems. There's a reason why some places even dip the bolw inside hot boiling water before serving. The analogy is the same if you're drinking a nice cold beer prepared with a glass inside a fridge. Too cold then it's slush beer, but too warm the beer loses potency. Asian cooking combination of fresh herbs is truly medicinal healing.
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TN
Hi Mark Hope you are awesome: D Just wanted to let you know that my boyfriend and I (we are from Denmark but originated from Vietnam, are currently living as expats in HCMC. and I must tell ya. Overtime we have developed a phrase called Mark-Wien-Eat-Out, whereas we would go out and try one of the local food places that you recommand We have almost tried them all and have never been disappointed: D We love your food spirit and happy face: ) We are moving to Thailand soon- can't wait to explore the MW- eat out overthere Thanks for such a great job finding famous-hidden-delious food places Wishing you all the best exploring new places and enjoy your richness of foodie-life; ) //Nhi
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Cường Marine
I keep watching this over and over because I am stuck at a working mill and can go traveling like you can. I have a comment though about why I keep watching you eat Vietnamese food. I was born in Vietnam and so many dishes that you described in your videos were so interesting to me because I ate mostly all of them. But the way you associate the taste with other western food is mostly right on and I never compare to western food until I saw your videos. Most interesting thing though you would taste the food as it was served then proceed to add condiments layer by layer. I would just know to add all the stuffs and eat.
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Mai Trang Phan
Hi Mark, love ur videos. I'm from Vietnam, living in the UK. I'm about to visit Thailand for 2 weeks so your videos really help me to know what to eat in Thailand: )Just a recommendation, you should try the Bun Rieu version in Hanoi (north Vietnam, I personally like that version than the one they serve in Saigon, also Bun Rieu is originally from Hanoi so it's best to try it there
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Thủy Nguyễn
the source of Bun Rieu is from Hanoi. So if you really want to have an exactly tasted you should go to Hanoi. Bun Rieu doesnt have any ingredients such as: blood jelly, pork or meat/fish ball. The original Bun Rieu only has tomatoes, snails, fried tofu and eat with sliced lettuce. Bun Rieu and Pho are 2 specialities made in Hanoi. You have to try it in Hanoi but nowhere else: )
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Mature Hippo
Crab roe? Why don't you do your research before you sit down and eat? You clearly plan ahead on where you're going, so rather than misinform your viewers, use it as a educational tool to teach people about the foods you eat. This isn't the only time you've given out wrong information about a dish. Just some constructive criticism for ya.
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thai nguyen
my grandma make her own chili sauce. and now grown i love it on alot of my soup noodles. its crazy how she adds harbenero alot of it to into the sauce while she make it and let me tell you i put a spoon full of it and let the soup cool down alot or ill be dieing eating hot and spicy soup. you should try banh bot loc its my fav
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Json
Bun rieu and Bun mang vit > Pho, imo. I hate the bun rieu's that are too salty like what they serve at restaurants where I live. Good bun rieu should be light but flavorful without being salty. The balance of the herbs with the crab along with the sharp flavor of the tomatoes is heaven: bun rieu is nothing without the tomatoes.
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Someone N
For me, bun rieu is the best noodle in vietnam. Pho, bun hoa hue (beef spicy noodle, or pork noodle (hu tieu) are also good too but you can get it in The U. S, canada or Australia. But for Bun rieu, it is very special and unique that u can never find it anywhere else but in Southern Vietnam.
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