In this guide
Bún riêu is a Vietnamese noodle soup with a tangy tomato broth and fluffy “riêu,” clusters made from crab paste, ground pork and egg that rise to the surface as they cook. It’s served over thin rice vermicelli with fried tofu, herbs and greens, and often a little fermented shrimp paste (mắm tôm). Southern versions are richer and redder, while northern versions are lighter and more crab-forward.
Key takeaways
- “Riêu” means the crab clusters that float on top of the soup.
- Tangy and savory: tomatoes give the broth its gentle sourness.
- The red color comes mostly from annatto or chili oil, not just tomatoes.
- Southern bowls add fried tofu, pork roll and pork blood. Northern bowls are simpler.
- Shrimp paste is optional but traditional. Start with a little.
Bún riêu is one of Vietnam’s most loved noodle soups, and very different from pho. This guide to Vietnamese bun rieu (bún riêu) covers what it is, how it varies by region, and how to make it at home with ingredients from an Asian grocery store. For other noodle soups, see our Vietnamese noodle soups guide.
What’s in a bowl of bún riêu?
- Riêu: a mixture of crab paste, ground pork, egg and seasoning that cooks into soft clusters in the broth.
- Broth: pork-bone stock with tomatoes for a tangy, slightly sweet base.
- Noodles: thin rice vermicelli (bún).
- Toppings: fried tofu, and in the south often chả lụa (pork roll) and pork blood.
- Greens and herbs: shredded lettuce, bean sprouts, perilla, mint and sometimes shredded water spinach or banana blossom.
- At the table: lime, chili and fermented shrimp paste (mắm tôm).
Regional styles
| Style | Broth | Toppings |
|---|---|---|
| Northern | Lighter, clearer, less tomato, crab-forward | Crab riêu, maybe some pork, herbs |
| Southern | Richer, redder, stronger shrimp-paste flavor | Riêu, fried tofu, pork roll, pork blood |
| Bún riêu ốc / cá (central) | Tomato broth | Snails or fish, associated with Huế |
Bún riêu vs. bún bò Huế
Both use round rice noodles, but bún riêu is tangy and tomato-based with crab clusters and tofu, while bún bò Huế is a spicy lemongrass beef broth with beef shank and pork hock. If you want sour and savory, choose bún riêu. If you want bold heat, choose bún bò Huế.
Bún riêu recipe
This home version uses jarred crab paste, which is sold in Vietnamese and Asian grocery stores, often labeled as crab paste in soybean oil for bún riêu.
Prep: 30 min · Cook: 1¾ hr · Total: About 2¼ hr · Makes: 6 bowls
For the broth
- 2 lb (900 g) pork bones
- 3 quarts (2.8 L) water, plus more for parboiling
- 1 tbsp neutral oil
- 3 shallots, sliced
- 5 ripe tomatoes, cut into wedges
- 1 tbsp annatto oil or paprika oil, for color
- 2–3 tbsp fish sauce
- 1 tbsp sugar
- Salt, to taste
For the riêu (crab clusters)
- 1 jar (about 6–7 oz / 170–200 g) crab paste in soybean oil
- ½ lb (225 g) ground pork
- 3 large eggs
- 2 tbsp dried shrimp, soaked and finely chopped (optional)
- 1 tsp fish sauce
- ¼ tsp black pepper
For the bowls
- 1½ lb (680 g) thin rice vermicelli (bún)
- 8 oz (225 g) fried tofu, cut into cubes
- Sliced chả lụa (pork roll), optional
- Shredded lettuce, bean sprouts, perilla and mint
- Lime wedges, sliced chili and fermented shrimp paste (mắm tôm), optional
Instructions
Make the broth
Parboil the pork bones for 5 minutes, drain and rinse. Return them to a clean pot with 3 quarts of water and simmer gently for about 1 hour, skimming any foam.
Cook the tomatoes
In a skillet, heat the oil and fry the shallots until fragrant. Add the tomatoes and cook until softened, then add them to the broth with the annatto oil.
Mix the riêu
Stir together the crab paste, ground pork, eggs, dried shrimp, fish sauce and pepper until evenly combined.
Add the riêu
Bring the broth to a gentle simmer. Spoon the crab mixture into the pot in large spoonfuls and don’t stir. Let it cook for about 10 minutes, until the clusters set and float.
Season
Add the fried tofu and season the broth with fish sauce, sugar and salt. Keep it at a gentle simmer.
Serve
Cook the vermicelli according to the package and divide among bowls. Ladle in the broth, riêu, tomatoes and tofu, and add pork roll if using. Serve with greens, herbs, lime, chili and shrimp paste.
Vegetarian bún riêu
Vegetarian versions (bún riêu chay) replace the crab and pork with crumbled tofu and use a vegetable broth with tomatoes. Ask the restaurant about the broth and sauces if you’re avoiding animal products.
More to explore
Love tangy soups? Try canh chua in Vietnamese soups beyond noodles, or see our best soups for a cold day. Want a bowl tonight? Find spots on our bún riêu page.
Frequently asked questions
What is riêu in bún riêu?
Riêu refers to the soft clusters made from crab paste, ground pork and egg that cook in the broth and float to the top. They give the soup its name and much of its flavor.
What does bún riêu taste like?
It’s tangy and savory from the tomatoes and crab, with a gentle sweetness and, if you add shrimp paste, a deeper funky note. Herbs and lime keep it fresh.
What is the difference between bún riêu and bún bò Huế?
Bún riêu has a tangy tomato broth with crab clusters and tofu. Bún bò Huế has a spicy lemongrass beef broth with beef shank and pork hock.
What is the jarred crab paste used for bún riêu?
Many Asian grocery stores sell crab paste preserved in soybean oil, made for bún riêu. It’s mixed with ground pork and egg to form the riêu clusters, a convenient alternative to grinding fresh crabs.
Do I have to use shrimp paste in bún riêu?
No. Fermented shrimp paste (mắm tôm) is traditional and adds depth, but it’s strong. Try a little at the table, or leave it out.
Why does my riêu fall apart?
The broth was probably boiling too hard or it was stirred. Add the mixture to a gentle simmer, don’t stir, and let the clusters set for about 10 minutes.
- Bún riêu: Vietnam’s crab and tomato noodle soup explained, Vietnam Tourism (riêu, regional styles, color, toppings).
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