Bun Rieu

The characteristic vibrant red color of bun rieu broth comes primarily from tomatoes, which are crushed and boiled down to release their color. Additionally, cooks often fry the annatto seeds in oil to extract a bright orange-red tint before adding the base ingredients. The combination of tomatoes and annatto oil gives the soup its signature hue.

While both are Vietnamese noodle soups, bun rieu uses thin round rice vermicelli (*bún*) rather than the flat rice sticks used in pho. Furthermore, bun rieu features a tart, tomato-based broth heavily flavored with crab paste, which is entirely different from the clear, slow-simmered beef or chicken star anise broth of pho. The toppings also differ greatly, with bun rieu featuring crab-and-pork meatballs rather than sliced beef.

Yes, it is entirely possible to make a vegetarian or vegan version of bun rieu by substituting the traditional animal products. Instead of pork and crab, the meatballs can be formed from mashed tofu, mushrooms, and textured vegetable protein. The broth is infused with tomatoes, pineapple, and a vegan substitute for the fermented shrimp paste to maintain its complex umami profile.

Bun rieu is traditionally served with a large platter of fresh, raw vegetables and herbs to balance the rich, heavy broth. This typically includes split water spinach (*rau muống*), shredded banana blossom, and fresh mint. Diners usually chop the greens and mix them directly into their hot bowls of soup before eating.