Editor Ben Groundwater in Australia wrote an article at the end of March, praising the popular Vietnamese dish Bún Riêu. Groundwater is a writer and journalist with 20 years of experience, currently the main contributor to the travel section of the Sydney Morning Herald.
In the introductory lines about the dish, Ben describes Bún Riêu as having a rich taste, slightly spicy, blended with square pieces of blood pudding. He was “surprised” that Bún Riêu contains all kinds of flavors but fits in one bowl.
Vietnamese Bun Rieu
The dish has a broth made from simmered pork bones, tomatoes, and field crab paste. The noodles used are small strands, with a diverse topping of tomatoes, crab sausage, blood pudding, pig’s feet, and tofu. The dish cannot be without accompanying vegetables including water spinach, sliced banana flowers, bean sprouts, perilla, and basil. Ben says that some local diners often add more spices such as vinegar, shrimp paste, lemon, chili. This dish can be eaten at any meal of the day from breakfast, to lunch or dinner, providing enough energy and nutrients.
Bun rieu in Ho Chi Minh City
Ben said he had tasted the Southern version of Bún Riêu in Ho Chi Minh City. He suggests that visitors can stop by the noodle shop on Nguyen Canh Chan Street, Cau Kho Ward, District 1.
Vietnamese Bún Riêu has more than once won the affection of international diners. In July 2023, American food blogger Max McFarlin, who owns a YouTube channel with nearly 700,000 followers, posted a video expressing surprise at the taste of shrimp Bún Riêu in Saigon. Max commented that the bowl of noodles has clear broth, a refreshing taste, different from the broth of Bún Riêu he tried when he came to Hanoi.
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