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Bún mắm cua, Vietnamese crab and bamboo soup

Bún mắm cua, Vietnamese crab and bamboo soup

Main dishes

A fragrant Vietnamese soup featuring crab from rice paddies, bamboo shoots, and lemongrass, served over rice vermicelli with herbs.

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Recipe from NewUniverse, adapted by Recette de cuisine · · updated on

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Bun mam cua is a hearty soup, with its fermented crab broth developing its full flavor after a long rest. Bamboo, egg, and sour-pickled spring rolls make it as satisfying as it is flavorful.

Ingredients and directions

  • Prep time20 min
  • Cook time1 hr
  • Resting12 hr
  • Total13 hr 20 min
  • DifficultyMedium
  • CostPricey
  • Cooking methodnibbling
  • Estimated cost$50.35 $8.39 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

6 people
  • $26.51
  • $0.49
  • $0.27
  • $0.73
  • $5.85
  • $0.03
  • $0.04
  • $0.19
  • $0.12
  • $0.13
  • $0.24
  • $3.19
  • $12.56

Prices from US supermarkets for 8 of 13 ingredients; Belgian prices for the rest.

Directions

  1. Soak the crab in 5 liters of water, remove the shells, and filter to keep only the liquid. Pour it into a large pot, cover well, and let it steep for about 12 hours, allowing the broth to develop its flavor.
  2. The next day, sauté the shallots in the butter until they are lightly browned, then add the crab stock and bring to a boil.
  3. Place the white parts of the green onions in the broth. Crush the lemongrass stalks and add them as well. Finely chop the remaining lemongrass: for each bowl, a spoonful of this chopped lemongrass will be added.
  4. Cook the bamboo shoots, drain the water, and chop them into pieces. Add the other seasonings, eggs, and bamboo to the broth, then simmer for 40 to 60 minutes, allowing the broth to fully absorb the flavors.
  5. Adjust the seasoning to your liking. Arrange the vermicelli and herbs in the bowls, pour in the broth, and add the chopped lemongrass, green onion, spiky cilantro, and the empty spring rolls.
  6. Serve with fresh herbs on the side. ≈ 2 min

The bill

Bún mắm cua, Vietnamese crab and bamboo soup

  • 300 g of cooked crab meat$26.51
  • 3 shallots$0.49
  • 1 cup of grated green banana$0.27
  • soybean seeds$0.73
  • lettuce$5.85
  • 3 tablespoons of granulated sugar$0.03
  • 1 tablespoon of powdered broth$0.04
  • 3 tablespoons of oil$0.19
  • 1 tablespoon of salt$0.12
  • 1 tablespoon of nuoc-mam$0.13
  • Colorful oil painting on Rocaille$0.24
  • 6 to 10 hard-boiled eggs, peeled$3.19
  • 1.5 kg of rice vermicelli$12.56

Total$50.35

that's $8.39 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 300 g of cooked crab meat
  • 3 stalks of lemongrass
  • 3 shallots
  • 5 to 7 green onion stalks
  • 1 bunch of spiky cilantro
  • 1 cup of grated green banana
  • soybean seeds
  • lettuce
  • houttuynia (also known as fish mint)
  • 3 tablespoons of granulated sugar
  • 1 tablespoon of powdered broth
  • 1 tablespoon of fish sauce (fermented anchovies)
  • 3 tablespoons of oil
  • 1 tablespoon of salt
  • 1 tablespoon of nuoc-mam
  • Colorful oil painting on Rocaille
  • 500 g of fresh, cooked bamboo shoots
  • 6 to 10 hard-boiled eggs, peeled
  • 6 to 10 sour nem (Vietnamese spring rolls)
  • 1.5 kg of rice vermicelli

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