Vietnamese Bun Rieu Cua rice vermicelli noodles with minced freshwater crab - stock photo

A bowl of Vietnamese Bún Riêu Cua from central Vietnam features rice vermicelli noodles topped with minced freshwater crab, served in a broth made with tomatoes and young bamboo shoots. The dish includes fried tofu, duck blood curds, bean sprouts, and mint leaves. Savory sauces that accompany the noodle soup include nước chấm fish sauce, fresh chili sauce, and purple fermented krill paste. In northern and southern Vietnam, an alternative condiment to krill paste is fermented shrimp paste.