A dish so packed with flavour and texture, it’s a wonder it all fits in one bowl

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This dish can be eaten for breakfast, lunch or dinner, and it is absolutely, stupendously delicious.

Strap yourself in for a noodle soup that does not mess around. Bun rieu is powerful, it is pungent, it features a giant cake of congealed pig’s blood perched on top. This is not the soothing chicken soup of your sick days – this is soup so packed with flavour and texture that it’s a wonder it all fits in one bowl. Bun rieu is a Vietnamese specialty, and it’s built on a stock made from pork bones, tomatoes and small freshwater crabs found in rice paddies.

Some believe the soup was always made using freshwater crabs from the extensive rice paddies in this low-lying area; others say ocean fishermen used to use unwanted, damaged crabs to make a simple rice dish that eventually morphed into a noodle soup.There’s a difference between bun rieu in the north of Vietnam, and in the south . Our preference is the latter, which can be enjoyed at Bun Rieu Nguyen Canh Chan in Ho Chi Minh City.In Sydney, get your bun rieu fix at Pho Song Huong in Bankstown .

 

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